My good friend gave me an Indian cookbook I’ve been eyeing out for my birthday and let’s say, I’ve been obsessed with making Indian food. These Indian cauliflower Patties are inspired by the potato patties in the book with my own take on them.
This recipe is loaded with flavor and these are great as an appetizer or served as a main with anything you like. I sauteed some kale to go with mine as a side.
When it comes to Indian food, you need to have a few staples on hand. Trust me, you will nail Indian cooking if you have the right spices and they aren’t expensive either if you shop at an Indian or ethnic store.
My staple spice list for Indian cooking
- Garam Masala
- Cumin seeds (Jeera)
- Corriander seeds and powder
- Fresh ginger
- Fresh garlic
Other spices/ingredients I keep on hand are:
- Ajwain seeds (carom seeds)
- Fenugreek leaves or powder
- Mustard seeds
- Amchur (Mango powder)
- Besan flour (chickpea flour)
For this recipe, the staple list is a must and I added in mango powder but it will still be delicious without it.
These Indian cauliflower patties are:
- Easy to make
- Low carb
- High in vitamin C and Vitamin K
- 7.5g protein in 3 patties
- Freezer friendly
How to prepare for making Indian Cauliflower Patties
Firstly, you need to roast your aubergine/eggplant/brinjal (whatever you call it) and your cauliflower. TIP: I roast most of my veggies once a week and then use them in dishes throughout the week so I don’t waste electricity every day.
Stab the brinjal with a fork all around, pop onto a pan and spray or sprinkle over some olive oil, wash and cut your cauliflower in half or into florets and also lightly coat with some oil. Place into a preheated oven at 400F or 205C for 30 minutes.
Dice your onion, ginger, and garlic. Sautee your onions in some oil and while these are cooking, measure out your spices. Add the garlic and ginger when onions go ‘glassy’ (slightly transparent) and then add your spices after 1 minute. Cook for 1 more minute on medium heat and turn off the stove.
Cut the roasted brinjal and cauliflower up and add to a food processor. Process until well combined. Then add in the onion mix and pulse until mixed in. Add the mango powder, besan flour (chickpea flour) and lemon juice, pulse once more.
Heat 1/2 cm or 1/8 inch oil in a pan, form into patties and fry for 2 minutes on either side or until golden brown. Remove from the oil and place on a paper towel or brown paper.
You can make a vegan yogurt dipping sauce/ coriander dipping sauce or a tamarind date dipping sauce which is what I did. Or eat them without. Either way, they are delicious and filling.
Indian Cauliflower Patties
- Food processor
- 1 large Cauliflower
- 1 medium brinjal/eggplant/aubergine
- 1 medium onion (red/white)
- 3 cloves garlic
- 1 piece ginger (3/4 size of your thumb length)
- 1 tbsp lemon juice
- cooking oil
- 4 tbsp chickpea flour can sub with regular flour
- 1 tsp cumin seeds
- 1 tsp coriander seeds (or powder)
- 1 tsp turmeric (optional)
- 1 tsp garam masala or curry powder
- 1/4 tsp chili flakes or cayenne pepper
- 1 tbsp mango powder
- 1 tsp salt
- Preheat oven to 400F or 205C. Using a fork, stab holes into the brinjal at random. Wash and cut cauliflower. Place both onto a sheet pan and spray or coat with some oil. Cook for 30minutes.
- Dice onion, ginger, and garlic. In a pan, heat some oil on medium and cook the onions until they appear glassy or semi-translucent. Place all the spices BESIDES the salt, mango powder and chili flakes in a small container. Add the ginger and garlic and cook for 1 minute. Then add the measured out spices. Cook for another 1 minute. Remove from heat.
- Cut the roasted brinjal and cauliflower into smaller pieces and add to a food processor. Pulse until combined. Add the onion mix, pulse. Add the mango powder, chickpea flower, and lemon juice and pulse.
- Heat 1/2cm or 1/8 inch oil on medium-high. Form the mixture into pattie shapes and once oil is hot fry for 2 minutes on either side until golden brown. Remove from the oil and place on papwer towels or brown paper to absorb the extra oil.
- Serve warm with a dipping sauce or on it's own.
- Turmeric and mango powder are optional.
- You can use normal all purpose flour if you don’t have chickpea flour.
- You can bake these. If you do, lightly spray a baking tray with oil and spray the top of the patties with oil. Bake at 400F for 20-30 minutes.
- You can make these spicier by adding chopped chillis into the mix.
I hope you give this recipe a try. If you do, please leave a review or tag me on Instagram @the_hungry_herbivore.
Until next time,