Cauliflower Patties (Tikki)

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)
• ½ tsp garam masala
• ½ tsp turmeric
• 1 tbsp cumin (ground)
• red chili powder (to taste)
• salt (to taste)
• 4 to 6 tbsp oil
• For the Chutney
• 1 bunch cilantro (rinsed and roughly chopped)
• ½ cup peas (fresh or frozen)
• 1 clove garlic (roughly chopped)
• ½ jalapeno chili (roughly chopped, use less if you don’t like spicy)
• 2 to 3 tbsp water
• salt (to taste)

Instructions

1. 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.
2. 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.
3. In a large bowl, mash up all the veggies together.
4. Toss in the spices and salt. Mix.
5. Make small patties by rolling a handful of the mash into a ball and flattening it with your palm.
6. Heat a large skillet with 2 tbsp of oil.
7. Pan fry the patties in batches on medium heat. Cook until golden brown on both sides. About 5 minutes each side.
9. Toss all the ingredients into a blender and puree. Try to use as little water as possible to avoid a runny chutney.

Nutrition

• Serving Size: 0.5
• Calories: 177
• Carbohydrates: 20
• Protein: 4
• Fat: 10
• Saturated Fat: 1
• Polyunsaturated Fat: 3
• Monounsaturated Fat: 6
• Trans Fat: 0.04
• Sodium: 85
• Potassium: 536
• Fiber: 4
• Sugar: 3
• Vitamin A: 2187
• Vitamin C: 41
• Calcium: 39
• Iron: 2
• Serving Unit: cup