I was not kidding when I wrote on FB that this dish is versatile and international in its appeal – it is called by different names depending on where – One ma’s cutlet is another man’s patty and one man’s vadai is another’s falafel and patty to one is burger to yet another and so on – it can morph into the name you choose for it since all it is a luscious, delicious vegetable preparation that can be eaten by itself or with a bun/pita. The best part is it is loaded with quinoa flakes thus making it a highly nutritious and protein enriched all in one burger. So you can reasonable avoid all other carbs and eat it solely.
This was an idea conceived literally 20-25 minutes before it became what it is in the pictures below – Opened the fridge door, saw a couple of zucchinis which were aging but still intact, and some fresh heads of broccoli – I knew exactly what I wanted to make and how.
Finely grate the veggies in question – take a cup of besan or chick pea flour, 2 cups of quinoa flakes and 1 tbsp of freshly homemade sambar powder of spices of your choice – the only other thing I added was garlic flakes.
NO WATER needed – The juice from the veggies is enough to mix into a thick batter
Spray your pan, make lemon sized balls of veggie mix and pat down to flatten
Broil for 15-18 minutes
or Use your Kuzhi paniyaram dish to make them like Falafels.
This is my protein rich recipe for this month’s Avant Garde Cookies first post.
- 3 medium sized broccoli heads finely grated
- 2 medium zucchinis finely grated with skin on
- 2+cups of Quinoa flakes
- 1 cup of besan (chickpea flour)
- (spice it the way you like best – garlic, green chili, ground black pepper or ginger)
- I used 1 tbsp of Sambar powder – (this contains cumin, coriander, dry cayenne chilies, split peas, sesame, fenugreek, turmeric and a couple of other ingredients (recipe to follow soon)
- 1tsp garlic flakes
- a fist full of peanuts, ground (entirely optional)
- NO WATER
- Add the dry besan, sambar powder, salt and garlic flakes in a large bowl and mix them
- Add the grated veggies and mix in with the dry flour and spices
- Considering how much water zucchini and broccoli can let out, the mix may be a little liquidy
- Now add 1 cup of quinoa and stir in
- Add the second cup and check consistency after stirring in –
- If it is still too sticky, add more flakes
- Spray a baking pan and make lemon-sized balls of the batter
- place and flatten to patty style
- Broil for about 15-18 minutes depending on your oven
- I turned them over at about 14 minutes
- If you have the dippy donut pan, you can spray them lightly and use that as well for making this – will look more like falafels.
- Enjoy with buns, pitas or just like that.