Prep 2 mins
Cook 15 mins
A different twist on the great classic ...perfect for those left over veggies, but worth cooking some for too!
- 800 g vegetables, cooked including some potatoes
- 1 tablespoon oil
- 2 teaspoons ground cumin
- 1 teaspoon chili flakes
- Mash together the cooked veggies, but not too much.
- Heat the oil, add the cumin and chilli flakes. Once sizzling, add the veggie mix with the spices and press down firmly to brown the underside.
- Cook, stirring occasionally, until heated through.
This was pretty good. I didn't get it to brown as nicely as I'd have liked--my error, I'd guess. The flavors were like a toned-down take on Indian food. I used potato, carrot, celery, zucchini, onion, peas broccoli, and cauliflower. I like strong flavors, so I think I would play around with the spices to get more oomph out of it--probably coriander, garam masala, and other Indian flavors. EDIT: The leftovers were great! I smooshed them out thin and put under the broiler at 400 degrees, letting them get browned and crisp on top. Then drizzled with a sweet hot chutney. Yum! Would make again!
This made a quick, easy lunch. The seasonings smell divine while they're heating. A great way to use up leftover veggies without feeling as if you're eating leftovers! Thanks for posting. Made for PRMR.
oh this was sooo good. I made use of all the leftover veggies from our canadian thanksgiving dinner :)