Ayurvedic Veggie Patties

Ingredients: 

•  ½ cup each dry roasted cashews, rolled oats and besan flour (dry roast 3-5  minutes together) 

•  1 cup zucchini (grated) 

•  1/2 cup carrots (grated) 

•  1/2 cup green peas  

•  1/4 cup oat flour 

•  1/2 teaspoon turmeric ground  

•  1 teaspoon each: cumin powder, fennel seeds, coriander powder, garam  masala 

•  1 teaspoon salt 

•  Squeeze of lemon or lime juice to taste 

•  1/2 teaspoon black pepper freshly ground  

•  2 Tbs fresh ginger chopped 

•  15 fresh curry leaves chopped 

•  ½ green chili (de-seeded and diced) 

•  2 handfuls each cilantro and methi/fenugreek leaves 

•  3 tablespoons sesame oil 

•  3 Tbs toasted sesame seeds 

Directions: 

•  Dry roast oats, cashews, and besan flour in pan 3-5 minutes on medium high,  stirring continuously and slow (should turn light brown, not burned, and slightly  aromatic), then remove from heat and set aside 

•  Heat oil in pan 

•  Saute spices 2 minutes until aromatic 

•  Add veggies and remaining ingredients (aside from cilantro, lemon/lime juice &  oat flour) and saute 2 minutes with lid on 

•  Remove from heat 

•  Blend in blender along with remaining ingredients aside from oat flour and  lime/lemon juice 

•  cool to warm and manageable for rolling into patties, then mix with oat flour,  and lemon/lime juice 

•  Roll into rounded balls, then flatten into patties 

•  Grease pan and fry 4 or more of them at same time on pan, 4-6 minutes per side  on medium high – should be crispy on surface and done inside 

•  Goes well with chutneys of all sorts

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