Carrot Methi Patties

My longevity spinach (Gynura procumbens) plants were falling over and needed to be cut back. I hadn’t decided yet how I would use the leaves but planned on doing so at our next meal. Every time I prune the plants I put a few branch tips in water to start new plants. They put out roots in just a few days and can then be planted in soil. I’m curious if the leafless stem sections will also send out roots and grow.


 

I decided to make carrot patties with fenugreek leaves (methi) for the next meal. In my new mini food processor I put chopped carrots, walnuts, roasted red pepper, onion, garlic, a whole serrano chili, cumin powder, coriander powder, a pinch of asafetida, tahini (just because I wanted to empty the jar) and methi (fenugreek leaves).

Before adding the frozen fenugreek leaves I thawed and salted them generously with kosher salt to draw out the bitterness. After about 20 minutes I squeezed out the liquid and much of the salt with it.


 

After emptying the contents of the food processor into a bowl I mixed in red poha (flattened red rice) which I had briefly wetted with running water.


 

I started frying the patties in a little olive oil. The first few patties had a tendency to fall apart, perhaps because the mix was too dry. To moisten it I added some V8® juice. I also mixed in a slurry of flax seed meal and water. The next few patties held together a bit better but needed something more for a binder. I broke down and added reconstituted powdered egg. After all, although I prepare a lot of vegan dishes, I’m not a vegan, and who am I trying to please anyway?


 

I was in the midst of frying the patties and I still hadn’t decided how to use the longevity spinach. Faye suggested I make a yogurt sauce to go over the patties. I chopped the leaves and steamed them, then blended them with yogurt, a few cilantro leaves and the sauce from a jar of mango pickle.


 

 

 

 

 

 


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