Indian Patties

[Wonder]

I think I may have put a little too much coriander in them but they tasted nice with the beetroot relish and some babaganoush that I had left over. jeninwa I think I would be the only one here who will eat them, DH might but I don't think he would be overly crazy for them.

[achookwoman]

Jen, I think they were not wet enough when you formed them.

[achookwoman]

Wonder , I am sorry you don't think the family will like these.  We love them. Lots of people don't like coriander.
Jen,  I made these again today to see if there was a problem with the recipe.  It seems fine, but I did have to add a bit of water as I had left the soaked drained peas on the bench all day and they had dried out in the heat.  The mix needs to be  fairly wet to form into patties. I will. Add a photo to the original recipe.  This may help.

[achookwoman]

Couldn't add with recipe,  so placed it here.

[meganjane]

Yum! Definitely will be making these soon. I adore Indian food and always looking for a good chickpea patty. I'd fry mine in a mixture of ghee and coconut oil, rather than rice bran oil.

[achookwoman]

MJ,  will try the coconut oil and Ghee .  Thanks for the tip.

[meganjane]

Just realised these aren't chick peas but split peas. Just as good!! Yes, and do try the blend of ghee and coconut oil, it's excellent, especially if you can get hold of clay deodorised coconut oil.

[droverjess]

Tonight's the night for these as peas are soaking, I even bought some ghee as MJ suggested.
Going to add garlic, a spot of cumin, and turmeric. Got raita and chutney and mini naans DH is quite excited at the prospect.

Report later.

[achookwoman]

DJ,  sounds delicious.

[droverjess]

They were good, thank you, DH voted it a hit and we have 3 more meals in the freezer. 

I wasn't sure how much coriander to put in, I had a big bunch, and put a big handful in. It went quite green. I used the bigger half of a red chilly.  I'd be more confident next time in making the patties. I spooned them all out on to grease proof, then used a frying spatula to put them in the pans. A bit tricky but worth it.

Tiny ones teaspoon sized would make a great starter, or nibbles with drinks. Good to take to a shared meal, and cheap to make.

[achookwoman]

DJ,  sounds good.  Glad you liked them. 

[Katiej]

I made these yesterday as an entree for our Indian dinner party. I added a teaspoon of cumin as suggested and about 3/4 coriander and 1/4 mint.  I fried them before our guests arrived and reheated them in the oven. I think I preferred the texture of the freshly cooked patties, but cooking earlier in the day and reheating them was easier for me.

They were delicious and everyone enjoyed them, thanks for the recipe Chookie.

[achookwoman]

Katie,  thanks for the report.  Like you , I think they are best straight from the pan.  Reheating is also better in pan,  but sometimes you have to go with what is more convenient.

[maddy]

Looking forward to trying these Chookie.
An icecream scoop will make quick work scooping these for the pan 

[achookwoman]

Maddy, I use a variety of ice cream scoops when cooking.  Love them.