You can serve the patties alone with ketchup, sriracha, BBQ sauce, or chutney. However, these patties are best served with Chickpea Curry, and a garnish of chopped onion, cilantro, lemon juice, and chutneys. These patties are best when pan-fried.
3 medium potatoes boiled, peeled and mashed 1 1/2 cups cooked quinoa (1/2 cup uncooked) 3/4 cup finely chopped red or white onion 1 to 2 hot green chiles, finely chopped (remove seeds to reduce heat) 1/4 cup packed chopped cilantro 1 tablespoon minced or grated ginger 1/2 to 3/4 teaspoon carom seeds or cumin seeds 1/2 teaspoon cayenne 1 teaspoon ground coriander 1/4 teaspoon Indian black salt 3/4 teaspoon salt or to taste 1 teaspoon safflower or other neutral oil 1/4 cup or more bread crumbs Safflower oil, as needed
1. In a large bowl, combine the cooked potatoes and quinoa. Mash well to mix. 2. Add the onion, chile, cilantro, ginger, carom seeds, cayenne, coriander, Indian black salt, salt, and oil. Mix well, taste, and adjust salt and spice. Add breadcrumbs if the mixture is too sticky or moist to help shape into patties. Make 3-inch patties by hand, or using a cookie cutter. 3. To panfry: Heat 1 teaspoon of oil in a large skillet over medium-high heat. Spread the oil by tilting the skillet. Place several patties in the skillet, making sure they don’t touch and cook 6 to 8 minutes each side, or until golden brown. Remove the patties from the skillet and place on a plate. Repeat with the remaining patties. To bake: Preheat the oven to 425°F. Place the patties on a parchment-lined baking sheet. Lightly brush oil on the patties. Bake for 15 minutes. Broil for 2 minutes, and flip the patties. Lightly brush or spray with oil and broil for 2 minutes. Note: If you do not have quinoa, add 1 additional boiled medium potato.