These spicy moist patties are a wonderful addition to a vegetarian meal. The cool carrot raita will make you want more. Enjoy with a crisp green salad for a tasty meal or make small patties and serve them up as an appetizer.
In a large pot of boiling water cook rutabaga and garlic for about 20 minutes or until tender. Drain well and scrape into food processor; pulse until coarse; scraping down sides. Return to pot and pulse chickpeas in food processor until coarse and add to pot. Heat pot over medium heat and add ginger, chili pepper and cumin; cook, stirring for 2 minutes. Remove from heat and stir in mint and salt; let cool until easy to handle.
Shape mixture into 6 patties. Heat half of the oil in large nonstick skillet over medium heat and pan fry patties in batches, for about 10 minutes on each side or until golden brown. Serve with Carrot raita.
Carrot Raita
In a large bowl, stir together carrot, yogurt, mint, cilantro, garlic, salt and pepper; cover and refrigerate.
Estimated Cost Per Serving:
Nutrition Facts
Rutabaga Chickpea Patties
Calories
230
% Daily Value*
Fat
16
g
25
%
Saturated Fat
1
g
6
%
Carbohydrates
20
g
7
%
Fibre
6
g
25
%
Sugars
5
g
6
%
Protein
5
g
10
%
Sodium
400
mg
17
%
Vitamin A
500
IU
10
%
Vitamin C
41.3
mg
50
%
Calcium
80
mg
8
%
Iron
1.8
mg
10
%
*5% or less is a little, 15% or more is a lot
Tips & Notes
Tip: Use two spatulas to help turn over patties to keep shape.You can shape the patties and refrigerate for up to 1 day ahead before browning. The carrot raita can be made up to 1 day ahead, simply stir well before using.Recipe developed by Emily Richards