Indian Cabbage Patties Popular Recipes

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Indian Cabbage Patties

"Cabbage can sometimes be boring to work with, so here is a recipe which gives a flavorful twist to the otherwise boring cabbage. This is a recipe from coastal India for pan-fried cabbage patties, where coconut is found in abundance. Passed on from my grandmother, this recipe uses fresh Indian spices and ingredients. Serve with Indian rice or naan bread."

Ingredients :

• 2 dried red chiles, stemmed and seeded
• 1 cup fresh grated coconut
• 1 cup rice flour
• 1/2 cup gram flour (chickpea flour)
• 1 tablespoon tamarind, or as needed
• 4 tablespoons coriander seeds
• 1 tablespoon skinned split black lentils (urad dal)
• 1 tablespoon asafoetida powder
• 1 medium head cabbage, shredded
• 1 pinch salt to taste
• 1 pinch white sugar, or to taste
• oil for frying

Instructions :

Prep : 20M	Cook : 20M	Ready in : 30M

• Heat a heavy pan over medium-high heat. Place chiles in the pan and toast, turning often, until fragrant, 2 to 4 minutes. Transfer toasted chiles to a blender.
• Add coconut, rice flour, gram flour, and tamarind to the blender with the chiles and process to a fine paste. Add a small amount of water if necessary.
• Heat 2 tablespoons oil in a skillet over high heat. Add coriander, urad dal, and asafoetida; cook and stir for 30 seconds. Transfer this mixture to the tamarind mixture in the blender. Blend to combine.
• Place shredded cabbage in a large bowl and add tamarind-coriander paste. Stir to combine; season with salt and sugar.
• Heat oil for frying in a large heavy skillet. Spread small portions of cabbage mixture in the hot pan and fry patties until browned, 2 to 3 minutes per side.

Notes :

• Cabbage can be replaced with spring onion or spinach.
• Urad dal, known as black lentil, can be found in any Indian store. If you do not have the Indian ingredients, you can skip step 3 (urad dal, coriander seeds, and asafoetida). The patties will still taste delicious.
• This mixture can be baked in the oven instead of pan frying them.

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