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Pea and cauliflower patties with curry on a serving plate next to yogurt sauce

Pea and Cauliflower Patties with Curry

Prep Time 20 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 15 patties
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Ingredients:
  

  • 1 cup frozen peas
  • ½ head cauliflower coarsely grated or sliced into small, similar-sized pieces
  • 1 medium onion finely chopped
  • ½ bunch cilantro (about 1 cup) chopped
  • 1 garlic clove crushed
  • 1 tsp curry powder
  • ½ tsp ground turmeric
  • ½ tsp ground coriander seeds
  • 2 tbsp olive oil
  • 1½ cups chickpea flour
  • 1 cup water
  • Salt and freshly ground black pepper to taste (at least ½ tsp salt)
  • Oil for frying

Instructions:
 

  • Sauté the cauliflower: Heat the olive oil in a large sauté pan. Add the chopped onion, cauliflower, crushed garlic, curry powder, turmeric, coriander, salt, and pepper. Cook, stirring occasionally, for 5-7 minutes, until the cauliflower softens slightly.
  • Cook the peas: At the same time, place the peas in a small pot and cover with boiling water. Bring to a second boil and cook for 5 more minutes. Drain.
  • Make the batter: In a large mixing bowl, whisk the chickpea flour and water together until smooth. Add the cooked cauliflower and onion, the peas, chopped cilantro, salt, and pepper, and mix well. The batter will be a bit loose, that's normal.
  • Fry: Heat oil in a skillet to about ¼-inch (0.5cm) deep. With clean hands, form 2-inch (5cm) patties and carefully place them in the pan. Don't overcrowd, they puff up as they cook. Fry for 3 minutes on one side, then carefully flip, they firm up as they cook so handle them gently when flipping, and fry for another 2 minutes. They'll continue to firm up a bit more as they cool. Transfer to a plate lined with paper towels.
  • Serve: Serve hot or cold, ideally with a dip on the side, yogurt and mint is a great match.

Notes:

  • Keep the cauliflower pieces small and similar in size, if they're too large, the patties can fall apart.
  • The batter will look a bit loose after mixing, that's expected.
  • Use any oil you like for frying. Shallow frying gives the best results, about ¼ inch (0.5cm) of oil.
  • The patties are delicate while frying and firm up as they cook (and a bit more as they cool), flip them gently.
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