Crispy Vegetable Patties, Nutritious Burger with Moong Dal,Delicious
Crispy Vegetable Patties, Nutritious Burger with Moong Dal,Delicious
I decided to make these vegetable patties because my grandson keeps requesting them again andagain and how can a Dadi ever say no? The moment he walks in, the first question is always,“Dadi, are you making those patties today?” And just like that, I’m shredding the vegetables.These patties are made with simple, wholesome ingredients, shredded potatoes, carrots, zucchini,and protein-rich moong dal, lightly spiced and mixed with lots of love. Crispy on the outside,soft on the inside, and packed with vegetables, they disappear as soon as they hit the plate.Sometimes he enjoys them as a snack, and sometimes he adds a slice of cheese and turns theminto his favorite sandwich. Watching him enjoy homemade food so happily reminds me that thesimplest recipes create the sweetest memories.
Ingredients
- 1 cup shredded potatoes I am using Yukon potatoes
- ½ cup shredded carrots
- 1 cup shredded zucchini
- 1 cup chopped spinach
- ½ cup washed yellow moong dal
- 1 tsp shredded ginger
- 1 tbsp finely chopped green chili optional
- 3 tbsp corn starch
- ¼ cup breadcrumbs as needed
- ½ tsp salt or to taste
- ¼ tsp black pepper
- ½ tsp cumin powder
- 1/8 tsp asafetida
- 2 tbsp oil or cooking
Instructions
- Wash the moong dal. In a saucepan, add the dal with 3 cups of water and bring it to aboil. Once it starts boiling, lower the heat and cook for about 15 minutes, until the dal issoft but not mushy. Drain the water and set aside.
- Squeeze out the excess water from the shredded zucchini and potatoes. This step is veryimportant to keep the patties firm and crispy.
Method
- In a large mixing bowl, add shredded potatoes, carrots, zucchini, chopped spinach, and moong dal.
- Add ginger, green chili (if using), salt, black pepper, cumin powder, and asafetida.
- Sprinkle in the corn starch and add breadcrumbs as needed.
- Mix everything well until it comes together into a soft but firm mixture. If the mixture feels too wet, add a little more breadcrumb.
- Divide the mixture into 6 equal portions and shape them into round patties.
- Heat a pan on medium heat and add oil.
- Place the patties on the pan and cook until golden and crisp on one side. Flip gently and cook until evenly browned.
- Remove from the pan and let them rest for a minute before serving.
Notes
I like to grill these Vegetable Patties on the stovetop. It’s quick, makes them extra
crispy, and doesn’t require any additional oil. Serving Suggestions
crispy, and doesn’t require any additional oil. Serving Suggestions
- Serve hot with green chutney, ketchup, or yogurt dip
- Use them to make a healthy sandwich using cheese.
- Perfect for lunchboxes or evening snacks
- Add finely chopped bell peppers or corn for extra texture
- Skip green chili for a kid-friendly version
- These patties can be shaped smaller to make vegetable bites
Tried this recipe?Let us know how it was!
Frequently Asked Questions (FAQs)
1. Can I make vegetable patties without moong dal?
Yes, you can skip moong dal and add mashed potatoes, cooked lentils, or chickpeas instead. However, moong dal adds protein and helps give the patties a better texture.
2. How do I keep vegetable patties from falling apart?
Make sure to squeeze out excess moisture from the zucchini and potatoes. Adding cornstarch and breadcrumbs also helps bind the mixture and keep the patties firm.
3. Can I bake or air fry these vegetable patties instead of pan-frying?
Yes. You can bake them at 375°F (190°C) for 20–25 minutes, flipping halfway. In an air fryer, cook at 375°F for about 12–15 minutes until crispy.
4. Can I make these patties ahead of time?
Yes, you can shape the patties and store them in the refrigerator for up to 24 hours before cooking. They can also be frozen for longer storage.
5. What can I serve with vegetable patties?
These patties taste great with green chutney, ketchup, yogurt dip, or inside a burger or sandwich with cheese and fresh vegetables.
