Ragda Patties
Vegan
Plant Based
Main courses
Ingredients
Ragda Patties
−
+
£1.79
For the patties:
Potatoes
/kg
1.3 kg
0%
Cornflour
/g
90.0 g
0%
KNORR Professional Ginger Puree 750g
/g
60.0 g
0%
Coriander
/g
30.0 g
0%
Salt
/g
1.0 g
0%
For the Ragda:
450g White Peas
/
0.0
0%
Onions
/g
400.0 g
0%
Mustard seeds
/g
5.0 g
0%
Vegetable oil
/ml
100.0 ml
0%
Asafoetida
/g
2.0 g
0%
Green Chillies
/g
5.0 g
0%
Knorr Professional Patak's Balti Paste 1.1kg
/g
140.0 g
0%
Garam masala
/g
5.0 g
0%
To serve:
Red onions
/g
100.0 g
0%
Tomatoes
/g
200.0 g
0%
50g Crispy Gram Flour Vermicelli (Nylon Sev)
/
0.0
0%
100 Ml Tamarind Chutney
/
0.0
0%
100 Ml Coriander & Mint Chutney
/
0.0
0%
/
For the patties:
-
Potatoes 1.3 kg
-
Cornflour 90.0 g
-
Coriander 30.0 g
-
Salt 1.0 g
For the Ragda:
-
450g White Peas
-
Onions 400.0 g
-
Mustard seeds 5.0 g
-
Vegetable oil 100.0 ml
-
Asafoetida 2.0 g
-
Green Chillies 5.0 g
-
Garam masala 5.0 g
To serve:
-
Red onions 100.0 g
-
Tomatoes 200.0 g
-
50g Crispy Gram Flour Vermicelli (Nylon Sev)
-
100 Ml Tamarind Chutney
-
100 Ml Coriander & Mint Chutney
Preparation
-
For the patties:
- Peel and dice the potatoes then place into a pan and cover with water.
- Bring to the boil and cook for 10-12 minutes until just cooked.
- Drain the potatoes well then place into a bowl and lightly crush then allow to cool.
- Add the KNORR Ginger Puree, salt, chopped coriander and cornflour then mix together until it forms a “dough”.
- Form the mix into cakes then chill for 1 hour
-
For the Ragda:
- Place the white peas into a pan and cover with water. Bring to the boil then reduce the heat and cook until just soft. Top up the water if needed.
- Peel and diced the onion.
- Heat the oil then add the mustard seeds and allow to crackle.
- Add the onions then reduce the heat and cook for 10-12 minutes or until lightly golden.
- Dice the chilli and add to the onions along with the KNORR Ginger Puree, asafoetida and KNORR Pataks Balti paste.
- Cookfor 2 minutes then add the white peas and half of the cooking water.
- Add the garam masala and salt then cook until the peas start to completely soften and turn slightly mushy.
-
To serve:
- Heat the oil then shallow fry the potato patties.
- Remove and drain any excess oil then place onto a serving dish.
- Spoon over the white peas then garnish with the red onion, tomato, coriander,nylon sevand chutneys.
