Thursday, July 16, 2015

Stuffed Potato Patties

I gave up eating meat a long time ago, but I do remember a few meat and fish dishes that I loved. One of them was kheema patties. Kheema is minced meat, and these little parcels of goat kheema are enclosed in a soft potato coating, then pan fried until golden brown. Just delicious! So delicious in fact, that every once in a while I still like to make “fake” kheema patties - with the filling made from mushrooms, peas, soy granules (like Nutrela), or Morningstar grillers crumbles (these are my favorite!, and also made from soy).

Ingredients (Makes ~10)
2 cups frozen Morningstar grillers crumbles (or minced meat, mushrooms, peas, any other chopped vegetables)
1 small onion chopped
~1 cup packed spinach leaves - finely chopped
1-2 cloves garlic - minced
1 tsp oil
2 tsp coriander powder
¼ tsp garam masala
⅛ tsp turmeric powder
Black pepper (optional - just salt and pepper can also be used to season the filling instead of the other spices)
½ tsp lemon juice (optional)

5-6 small potatoes - boiled, peeled and mashed
1 Tbsp minced spinach
1 egg - beaten (Use a couple Tbsp of Eggbeaters if you don’t want leftover egg - but it can always be used to make a small omelette!)
Oil for shallow frying

For the filling, heat oil over medium high heat. Add onions and garlic and saute until translucent. Leave a Tbsp of spinach out for the coating, and add the rest to the onions. Add grillers crumbles and saute for a minute. Add the spices and season with salt. Once all the liquid has evaporated, add the lemon juice, mix well and take off the heat.
For the coating, mix 1 Tbsp minced spinach with the mashed potatoes and season with salt.

Assembling the patties
Take a little potato mixture and form a ball (about 1.5” in diameter). Flatten it out to about ¼” thick and add 1-1.5 Tbsp mixture in the center. Fold the edges over and seal. Gently shape into discs about 1” thick. Repeat until you run out of potato mixture or filling.
veggie kheema patties.jpg

Frying the patties
Heat some oil over medium heat for shallow frying. Beat one egg and add a pinch of salt. Dip a prepared patty in the egg. You really only want a very thin coating of egg on the patties, so what I usually do after dipping them in egg is to wipe off the extra with my fingers before putting the patty in the pan. Shallow fry on one side for a minute or so until golden brown, then flip and fry the other side. Repeat with rest of the patties.

Enjoy warm with ketchup.


  • If using meat for the filling, adjust cooking time accordingly. You can also pre-cook the meat.
If you have any coating left over, its great on its own as mashed potatoes. If you have any filling left, it is also delicious on its own, but you can also mix it with the leftover beaten egg and make a nice omelette.  

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Stuffed potato patties with a flavorful filling and soft mashed potato coating with a nicely browned crust

Posted by The Cooks of Cake and Kindness on Thursday, July 16, 2015

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