Cauliflower Patties (Tikki)
Cauliflower tikki (patties) with a cilantro-pea chutney
Servings: 6
Calories: 177kcal
Ingredients
- 3 cups cauliflower cut into florets about 3/4 of a medium sized cauliflower
- 1 carrot sliced into 1 inch circles
- 2 medium potatoes roughly cut to the same size as the carrots
- ¼ cup peas fresh or frozen I used frozen
- ½ tsp garam masala
- ½ tsp turmeric
- 1 tbsp ground cumin
- red chili powder to taste
- salt to taste
- 4 to 6 tbsp of oil
For the Chutney
- 1 bunch cilantro rinsed and roughly chopped
- ½ cup peas fresh or frozen I used frozen
- 1 clove garlic roughly chopped
- ½ jalapeno chili roughly chopped less if you don’t like spicy
- 2 to 3 tbsp of water
- salt to taste
Instructions
- Steam or boil the cauliflower, potatoes and carrots until soft, about 20 minutes. If using fresh peas, toss them in the steamer or boiling water towards the end, about 5 minutes before done.
- Squeeze as much water out of the cauliflower as possible. I usually just stick it in a strainer and push but you can also wrap it in cheese cloth and squeeze.
- In a large bowl, mash up all the veggies together.
- Toss in the spices and salt. Mix.
- Make small patties by rolling a handful of the mash into a ball and flattening it with your palm.
- Heat a large skillet with 2 tbsp of oil.
- Pan fry the patties in batches on medium heat. Cook until golden brown on both sides. About 5 minutes each side.
For the Chutney
- Toss all the ingredients into a blender and puree. Try to use as little water as possible to avoid a runny chutney.
Notes
Serve with sliced baguette or rolls. Peas are not traditional in a chutney, but they add some protein and creaminess.
Nutrition
Serving: 0.5cup | Calories: 177kcal | Carbohydrates: 20g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Sodium: 85mg | Potassium: 536mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2187IU | Vitamin C: 41mg | Calcium: 39mg | Iron: 2mg