Khumb ki Tikki
Equipment
- Frying Pan
- Skillet
- Food processor
- Blender
- Bowl
- Oven
Ingredients
- 100 g Button (white) mushrooms (1 1/3 cups), chopped
- 1 Onion small, chopped
- 100 g Cauliflower florets (3/4 cup), chopped
- 2 tablespoons Shelled peanuts
- 1 teaspoon Yeast extract
- 1 tablespoon Coriander (Cilantro) leaves chopped
- 150 g Breadcrumbs (1 1/2 cups) dried, plus 60g / 2oz (1/2 cup) for coating
- 5 tablespoons Vegetable oil
- Salt
To serve
Instructions
- Cook the mushrooms in a non-stick frying pan (skillet) without any oil.
- Keep stirring briskly for about 10 minutes until all the moisture has evaporated from the mushrooms.
- Put the onion, vegetables and nuts in a food processor or blender and process until they bind together and form a thick mixture.
- Transfer to a bowl, season with salt and stir in the yeast extract, coriander and breadcrumbs.
- With damp hands, roll the mixture into 8 balls and flatten to make round patties.
- Spread the breadcrumbs out on a plate and roll each patty in the breadcrumbs until coated.
- Heat the oil in a non-stick frying pan (skillet).
- Working in batches, cook the patties for about 5 minutes, or until crisp and golden brown on both sides.
- Remove from the pan and keep warm in a low oven while you cook the rest.
- Serve with onion rings and cherry tomatoes.
Nutrition
Serving: 8gSodium: 165mgCalcium: 44mgVitamin C: 7mgVitamin A: 4IUSugar: 2gFiber: 2gPotassium: 169mgCalories: 177kcalSaturated Fat: 8gFat: 11gProtein: 4gCarbohydrates: 16gIron: 1mg
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