If you liked my previous recipe for Lotus Stem Yogurt Curry, you are going to love these.
Delicious vegan kebabs made with lotus root and mild Kashmiri spices...these patties are just divine with any dipping sauce on the side. We had ours with homemade tomato chutney.
INGREDIENTS
Lotus stems, peeled and sliced 300g
Cinnamon powder 1 tsp
Aniseed 1/2 tsp
Dried mint 1/2 tbsp
Black cumin (shah jeera) 1 tsp
Kashmiri red chilli powder 1/2 tsp
Green chillies 1-2 (adjust to taste or omit for milder version)
Ginger, grated 1 tbsp
Bread crumbs 2 tbsp (more or less)
Coriander leaves 1 large bunch
Salt 1 tsp
Oil to shallow fry 2 tbsp
METHOD
Cook the lotus stems in boiling water until fork-tender. Drain and set aside to cool completely.
Transfer to a food processor along with all other ingredients except the oil. Make sure to adjust the amount of bread crumbs based on the consistency of your patties mix. It should be smooth and should hold together if you press them in your hand.
Divide into 8-10 equal sized balls and press each slightly into patties. Heat the oil in a non-stick pan or griddle and shallow-fry for 3-4 minutes on each side, until golden brown.
Serve with your favourite dipping sauce. Ours was homemade tomato chutney.
Enjoy!
