Indian-Seasoned Vegetable Patties

Total Time
Prep 20 mins
Cook 10 mins

These patties have a lovely blend of Indian spices, with a soft, almost-creamy interior and a crispy coating. You can sandwich them between burgers for a nutritious vegetarian burger, or dip them into a green chutney. I have not included it in the recipe but I really REALLY suggest adding about 1/4cup cooked soft chana dal to the patties - the firm texture of the chana against the soft texture of the patties is wonderful.

Ingredients Nutrition


  1. Steam the beans and carrots, covered, until very soft, slightly salted water. Stir occasionally and make sure there is enough water to keep them from scalding until they are tender-soft.
  2. Drain off any excess water.
  3. Combine all ingredients except oil and combine well in a food processor or mash together by hand.
  4. Taste and adjust the seasoning as per your preference. (You may add some green chillies or more garam masala if you prefer more heat, or more mango powder if you want it tangy).
  5. Divide into equal portions and shape into 3/4 inch patties, and chill for a few minutes to help them firm up better.
  6. Heat oil, add patties, and brown undisturbed for 1-2 minutes before flipping over.
  7. Cook for 1 minute periods on each side until they are crisp golden brown on the outside.
  8. If desired, garnish with lemon wedges and serve with a green dipping chutney on the side.
  9. (I have made this and included some leftover boiled mung dal in the potato mixture, which works rather well in this - I am sure any lentil would work equally great as well, it is a recommended addition).


Most Helpful

Thank you for a perfectly great recipe Varsha! I followed love4culinary's suggestion and grated the carrot, substituted the mango powder with orange sauce and left out the cilantro as I didn't have any at hand. Based on the reviews I made a double batch and froze some and am I glad I did that! These patties are great for emergencies when we get home late and need something good to eat fast! THANKS!

Vaane February 11, 2007

These patties are just delicious. Next time I will put the potatoes through a ricer or mash them by hand however, since the processor makes them gluey. Everything else can go in the processor and then be mixed in with the potatoes by hand. I used about 3/4 tsp. salt and that seems to be about right for us. Also added some chopped scallion. After forming the patties I coated them with Panko bread crumbs for an extra crispy coating. The creamy insides and crispy coating make a wonderful contrast and the flavor is just so good. The scallion and cilantro add freshness to the complex flavors in the seasonings. Delicious. If you like Indian flavors, by all means make these.

kokeshi doll January 01, 2006

The flavor is really nice but they did not fry properly at all. The patties stayed sticky and gooey on the sides and eventually just turned back into the original mash in the pan. I will try to make these again with some of the suggestions in the other comments. The recipe as is makes a nice stew-like dish that can be served with rice but definitely not patties.

pbscott March 05, 2010

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