Tikki. Potato, chickpea, breadcrumbs patties. Vegan, glutenfree option

Vegan Mofo is not really over! There is a Iron chef challenge every second week of the month now and this week’s challenge is breadcrumbs!
I made these cute little baked potato tikkis/cutlets with leftover Chana masala, boiled potato, Breadcrumbs and spices!. You can add any veggie leftovers like beans, sweet potatoes, risotto, cooked quinoa, thick soup etc.
Just when you think things have settled, the amazing team at Mofo shakes it up! kudos to them for the whole october event and then keeping it going! These tikkis can be served as snack or breakfast or a light meal accompanied with the mini buns to make sliders and such!
Some fun patties posted before, Beet Oat and chickpea sliders, which were such cute and flavorful patties. These potato tikkis are similar but crunchy because of the breadcrumbs and cute little things!
And in case you missed the now famous Tiramisu Pancakes with cashew mascarpone posted 2 days back.. here is the link! and a teaser picture again! :D
Ingredients: makes 12-14 small cutlets
  • 2 medium potatoes
  • 2/3 cup leftover Chana masala/chole or other not too wet veggie leftovers
  • 2 slices whole wheat bread made into crumbs or use glutenfree bread crumbs
  • 1/2 cup oats ground coarsely
  • 1 inch ginger finely chopped
  • 3 cloves garlic finely chopped or minced
  • 1 chili pepper chopped
  • 2 tablespoons cilantro leaves chopped
  • 1 teaspoon garam masala or other fave herbs or spice blend mix
  • 1/2 teaspoon carom seeds (Ajwain, optional)
  • 3/4 teaspoon salt or to taste
  • 1/4 teaspoon or more rock salt (kala namak) or anardana powder(pomegranate seed)
  • 1 Tablespoon oil
Directions:
  1. Mash the potatoes and leftovers to get a well mashed mix.
  2. Add in all the other ingredients and mix well to get a non wet mix which can come together. Add more breadcrumbs or oats if needed.
  3. Taste the mix and adjust salt and spice.
  4. Form in to patties and place on parchment lined baking sheet.
  5. Bake in preheated oven for 15-25 minutes depending on size and wetness of the patty. till the outside is dry and golden. You can also shallow fry the patties.
  6. Serve hot with fave sauces, sriracha, or cilantro chutney, some side salad and a coffee or juice. You can also put these between mini buns and top with lettuce and some ketchup or miso mayo!

Comments

  1. says

    Another winner of a recipe! These look great. And I love that they use leftovers. . .such a great idea. Thanks for submitting to WW this week! :)

  2. says

    Thank you Raji! all the cool ideas always come from mom.. leftover tikkis, leftover stuffed parathas:)

    Thanks Reshmi.

    Thanks foodfeud! i love small bite and cute food too!

  3. says

    Thanks Torview.

    Congrtulations Raji!.. i am super proud of u!

    You are too funny hannah!:):). i thought the pancakes werent getting enough clicks.. but apparently they are!

  4. says

    i love the simplicity, indian flavor of this! i am in love with garam masala… why didn’t i buy this earlier? i made a curry last thursday and it turned out well! don’t think mine was authentic though :)

  5. says

    Those tikkis sound awesome. I made something similar last week with sweet potatoes, but didn’t hold well. I think regular potatoes are the way to go for awesome tikkis! :)

  6. says

    These look awesome! I love any kind of cakes or little patties and so do my kids and the fact that you used leftovers makes this so appealing to me. I need to remember this after the next time I make chana masala, because that sounds delicious.

  7. says

    Thanks divz27. you can try add some chickpea flour, wheat or oat flour. to help dry it up and keep them together.

    Thanks TP,i love fresh chole.. but not stale ones.. these tikkis refresh them and no waste!

    Thanks Heidi, you can use any leftover thick bean curries too!:)

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