Ramadaan Kareem to all my readers who are fasting during this holy month and eagerly waiting to celebrate Hari Raya this week. Sharing a easy and delicious starter recipe to please your family and friends.I have made a vegetarian Potato & baby pea shoots patty that can be used in burges or eaten just like that with any dip,sauce or chutney.
Meat lovers can add meat to this recipe and enjoy the dish. This week our fellow bloggers decided to share some wonderful recipes for Ramzan which will help our readers to plan what to cook in case they are still not sure what to cook.
My humble contribution for 98th #Foodiemonday # Bloghop theme #EidWithFoodies is this delicious Potato and baby pea shoots Patty.
Recipe for Potato and Baby Pea Shoots Patty:
- 4 Potatoes boiled and Peeled
- 150 Gms Baby Pea Shoots Finely Chopped
- 1.5 Tbsp Flaxseed Meal
- 1/2 Tsp Red Chilli Powder
- 1/4 Tsp Amchur Powder
- 1.5 Tsp Tava Fry Masala
- Salt to Taste
- 1 inch Ginger Finely Chopped
- 2 Green Chillies Finely Chopped
- 1 Tsp Jeera
- 4 Tbsp Besan / Gram Flour
- Some water for Thick Paste
- 1 Cup Vermicelli for Coating
- Oil for Frying
Take a wide bottom bowl.Mash the potatoes and ensure it is lump free. Add flax seed meal,chopped baby pea shoots, chopped green chilli, chopped ginger,jeera, chilli powder, tava fry masala, amchur powder and salt. Mix well. Mix well and allow it to rest for 15 to 20 mins. Shape them into round patties .
Take another bowl add besan and little water to make a thick paste. Add water slowly and add some salt to the thick batter.
Heat oil in a wok. Dip the round patties in the besan batter and roll it on the vermicelli and deep fry.
Transfer them on to a plate and serve with any dip / chutney / sauce.
I served them with yogurt and dill leaves dip. It tasted fabulous!!!