Name: Indian vegetable patties with raita
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 3 small kumara (orange sweet potato) (750g), chopped coarsely; 3 teaspoon brown mustard seeds; 1 slice white bread (45g), crusts removed; 1/3 cup loosely packed fresh mint leaves; 400 gram (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed; 1 tablespoon ground cumin; 1 egg; 2 tablespoon vegetable oil; 1 cup (280g) yoghurt; 1/4 cup coarsely chopped fresh mint; 1 teaspoon finely grated lemon rind; 2 lebanese cucumbers (260g); 1 baby cos (romaine) lettuce (180g), leaves separated

Ingredients

3 small kumara (orange sweet potato) (750g), chopped coarsely

3 teaspoon brown mustard seeds

1 slice white bread (45g), crusts removed

1/3 cup loosely packed fresh mint leaves

400 gram (12½ ounces) canned chickpeas (garbanzo beans), drained, rinsed

1 tablespoon ground cumin

1 egg

2 tablespoon vegetable oil

1 cup (280g) yoghurt

1/4 cup coarsely chopped fresh mint

1 teaspoon finely grated lemon rind

2 lebanese cucumbers (260g)

1 baby cos (romaine) lettuce (180g), leaves separated

Method

1.Boil, steam or microwave kumara until tender.Cool 10 minutes.

2.Meanwhile, dry-fry mustard seeds in a heatedmedium frying pan, over medium heat, stirring, about 1 minute or until seeds begin to pop.

3.Blend or process bread and mint leaves until chopped finely. Add kumara, mustard seeds, chickpeas, cumin and egg; pulse until mixture just comes together. Season. Using wet hands, form mixture into eight patties.

4.Heat oil in same frying pan over medium heat; cook patties, in batches, until browned on both sides and heated through.

5.Meanwhile, to make raita, combine yoghurt, mint and lemon rind in a small bowl.

6.Using a vegetable peeler, peel cucumber into long ribbons.

7.Serve patties, cucumber and lettuce with raita.

SERVING SUGGESTION: Serve with naan bread.
Note

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