Ragada Patties


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A friend of mine made this for ladies lunch recently and thought it perfect for dinner since we are vegetarian for lent. It is basically a potato patty ( aloo tikka) topped with a yellow pea curry ( called vatana-I get this from the Indian store) and garnished with fresh tomatoes, onions, Cilantro, tamarind and mint chutneys. She used frozen hash browns as the base which is a great shortcut too. I had extra potatoes and made the aloo tikkas. Also made the Vatana curry in a crockpot because of the long cooking time the dry peas take.

Ingredients: For Vatana curry
2 cups dry yellow Vatana or regular peas
1 chopped onion
2 tsp ginger garlic paste
1 tbsp oil
1/4 tsp cumin seeds
1 lg tomato diced
Whole Garam Masala- Few cardamom seeds, cloves, 1 stick cinnamon, 2 Bay leaves
1 tsp red chili powder
1 tsp paprika
1 tsp cumin pdr
1 tsp coriander powder
1/2 tsp turmeric
1tsp tamarind paste (not chutney)
1 tsp brown sugar

Method:
Soak dry peas overnight and drain
Heat oil in saucepan and add cumin seeds, then add whole garam masala. Add chopped onions, ginger-garlic paste. Sauté until browned then add spice powders and drained peas. Finally add tamarind paste and sugar and transfer to crock pot and set on high for 4-5 hrs. (If you are using regular frozen peas than can just make this on the stove and cook for about 15 mts) Mix in diced tomatoes when almost done.

Potato Patties ( Aloo Tikka)
Boil and mash 2 potatoes. Add 1/4 c bread crumbs, salt, cilantro leaves. Shape into patties and pan fry with a little oil until browned.

If using frozen hash brown then just brown in a pan according to instructions.

Assemble the patties on a plate, top with the peas curry. Garnish with chopped onions, tomatoes, cilantro, tamarind and mint chutneys, and a dollop of plain yogurt.
Can be served as an appetizer or main course.

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