These patties have been on my mind ever since, and last week they made it to our platter, too. I obviously improvised (well, some habits are hard to die) - I mixed some carrots too in there, and the coating was done with coarsely crushed cashews rather than really finely crushed ones. And, they not only looked elegant but also tasted great.
I must mention that I used canned peas since fresh ones aren't available at this time of the year. But, next time around I shall make these with fresh peas :-)
1/3 cup - carrots, boiled and chopped
1/2 cup - peas
1 inch piece - ginger, finely chopped
1 tbsp - coriander leaves, chopped
1/4 tsp - garam masala
1/4 tsp - red chilli powder (more or less)
salt to taste
12-15 pieces - cashew, coarsely crushed, for coating the patties
For the marinade
1 tsp - all purpose flour (maida)
2 tbsp - water
1/4 tsp - sunflower oil
a pinch of salt
a pinch of garam masala
- Preheat the oven to 200 degree C and line a baking tray.
- Mash together the carrots, peas and ginger in a bowl. Add the coriander leaves, salt, garam masala and chilli powder and mix well.
- Divide the mixture into 4 parts and make rounds and flatten them slightly.
- Mix all the ingredients of the marinade in a bowl.
- Brush the patties with the marinade and roll them with the crushed cashews.
- Place the patties on the lined baking tray and place the tray in the center of the oven. Bake until the cashews turn a little brown.
- Serve hot with a dip/chutney of your choice.
Sending these patties to Champa's Weekly Bake-Off Event.