These appetizing Vegetable Patties are a delicious treat, they are loaded with potatoes, carrots, corn, green beans, peas and cooked in flavorful Indian spices!
I learned how to make these delicious patties, also called vegetable cutlets about 9 years ago from a friend who called me mom. She was originally from Tamil Nadu where the vegetarian version is very popular using soy chunks. When she first made these in my home, the idea of dipping the patties into flaxseed gel first then into bread crumbs was conceived. I haven’t made them since and I decided to do a gluten-free version using a blend of all-purpose gluten-free flour and coconut flour instead of bread crumbs with great success. I also like to serve this with a coconut curry recipe for a formal dinner or with ketchup or cilantro sauce for a more casual fare.
I have a special love for Indian food and do love to use turmeric for flavor, color and most of all for its anti-inflammatory properties. Tumeric is what makes curry powder yellow. Curcumin, the active ingredient in turmeric, has been known to be effective in treating conditions such as cancer to Alzheimer’s disease. It is a natural antiseptic and antibacterial agent, beneficial in treating cuts and burns.Turmeric is widely used as a pain relief for conditions such as arthritis and fibromyalgia. It is as effective as some conventional pain medications without the potentially harmful side effects. Turmeric has been known to shrink tumors and prevent metastases. It is also used to treat psoriasis, acne, and other inflammatory skin conditions. It is also effective in weight loss and reversing heart disease.
For: 10 servings
- 3 medium potatoes
- 1 tablespoon coconut oil, extra for brushing patties
- 1/4 cup onion, chopped
- 2 cloves garlic
- 1 teaspoon ginger
- 1/4 cup cilantro leaves, chopped
- 1/2 teaspoon ground cumin
- 1/2 teaspoon turmeric, powder
- 1/4 cup carrots, diced
- 1/4 cup green peas
- 1/4 cup green beans
- 1/4 cup corn, kernels
- 1/2 teaspoon sea salt, plus extra for gluten-free flour
- 1/2 cup gluten-free flour
- 1 tablespoon coconut flour, (optional)
- 1/4 teaspoon Cayenne pepper (optional)
- Cilantro Garlic Sauce
- 1/4 cup tahini paste
- 1/2 cup sunflower seeds, soaked for at least 1 hours
- 1/2 cup water
- 1 garlic clove
- 2 tablespoons lime juice
- 1/2 cup cilantro leaves
- 1/2 teaspoon sea salt
- Bring water to boil in a medium pot on medium heat. Scrub potatoes and add to water, bring to boil. Reduce heat to simmer for about 20 minutes until potatoes are soft. Drain water and cool.
- Remove potato skin, mash and set aside.
- Heat oil in a skillet on medium heat.
- Add onion, garlic and ginger, saute until onions are softened about 3 minutes.
- Add cumin, turmeric, cilantro salt, carrot, peas, green beans, and corn.
- Cook until vegetables are tender
- Remove from heat and stir into mashed potatoes.
- Preheat oven 400 degrees.
- Shape mix into balls, then flatten.
- Combine gluten-free flour in a bowl with coconut flour and a pinch of salt.
- Dip patties in flour mix, place on a greased baking sheet. Brush or spray with oil.
- Bake for 40 minutes, turning halfway.
- Delicious served with creamy cilantro sauce (see recipe below)
- Drain and rinse sunflower seeds.
- Place in a high speed blender along with the other ingredients.
- Process until smooth and creamy.
- Scrape down the side of the blender and process again.
- Keep refrigerated for up to 5 days.