Indian Cabbage Patties
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"Cabbage can sometimes be boring to work with, so here is a recipe which gives a flavorful twist to the otherwise boring cabbage. This is a recipe from coastal India for pan-fried cabbage patties, where coconut is found in abundance. Passed on from my grandmother, this recipe uses fresh Indian spices and ingredients. Serve with Indian rice or naan bread."
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Ingredients30 m servings 126 cals
Original recipe yields 20 servings (20 patties)
- Heat a heavy pan over medium-high heat. Place chiles in the pan and toast, turning often, until fragrant, 2 to 4 minutes. Transfer toasted chiles to a blender.
- Add coconut, rice flour, gram flour, and tamarind to the blender with the chiles and process to a fine paste. Add a small amount of water if necessary.
- Heat 2 tablespoons oil in a skillet over high heat. Add coriander, urad dal, and asafoetida; cook and stir for 30 seconds. Transfer this mixture to the tamarind mixture in the blender. Blend to combine.
- Place shredded cabbage in a large bowl and add tamarind-coriander paste. Stir to combine; season with salt and sugar.
- Heat oil for frying in a large heavy skillet. Spread small portions of cabbage mixture in the hot pan and fry patties until browned, 2 to 3 minutes per side.
- Cook's Notes:
- Cabbage can be replaced with spring onion or spinach.
- Urad dal, known as black lentil, can be found in any Indian store. If you do not have the Indian ingredients, you can skip step 3 (urad dal, coriander seeds, and asafoetida). The patties will still taste delicious.
- This mixture can be baked in the oven instead of pan frying them.
Per Serving: 126 calories; 7.9 g fat; 13.1 g carbohydrates; 2.2 g protein; 0 mg cholesterol; 19 mg sodium. Full nutrition