Today’s meal evolved in typical fashion, with changes and adjustments all along the way. I wanted to use up the cucumber in the refrigerator so I planned on making a Raita type yogurt dish but hadn’t decided what it would accompany.
Well, the cucumber was well past its prime and no longer suitable for consumption. I went ahead and cut up sweet red pepper, jalapeño, radish, cilantro and onion and mixed them in Greek yogurt. By now I had decided to have the yogurt as a sauce with some sort of patties so I thinned the yogurt to a pourable consistency by adding buttermilk.
There were more of all the chopped ingredients than were needed in the yogurt so they were the beginning of the patty mixture. To the chopped veggies I added chopped mushrooms, chopped fresh spinach and some leftover cooked sweet potato. In a separate bowl I mixed powdered egg, cumin powder and dried fenugreek leaves (methi) with half a box of dry falafel mix before mixing it with the chopped veggies. To moisten I added buttermilk, but it then seemed a little too wet for patties, so I mixed in pumpkin seed meal and potato flakes.
I rarely fry anything with more than a drizzle of oil, but since Faye is on a high calorie diet I didn’t hold back so much. I used canola and grape seed oil.
I never would have thought to use chopped radish as an ingredient in patties but the taste and consistency of these patties was really good.