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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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Ingredients

30 m servings 126
Original recipe yields 20 servings (20 patties)

Directions

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  1. 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.
  2. 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.
  3. 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.
  4. Place shredded cabbage in a large bowl and add tamarind-coriander paste. Stir to combine; season with salt and sugar.
  5. 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.

Footnotes

  • 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.

Nutrition Facts


Per Serving: 126 calories; 7.9 13.1 2.2 0 19 Full nutrition

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