Carrot Patties & Carrot/Cabbage Gravy

Carrots in the garden are now the perfect size for eating, yet there are still store-bought carrots in the refrigerator. It is time to include more carrots in the menu. Of course the ones used for salads or eaten out of hand will be fresh out of the garden and the store-bought carrots used in cooked dishes. I utilized carrots two ways for our midday meal.

Ingredients for the carrot patties were:

  • shredded carrots
  • chopped onion
  • chopped jalapeño
  • chopped garlic
  • chopped celery
  • kosher salt
  • crushed cumin & coriander seeds
  • red chili powder (deggi mirch)
  • cardamom powder
  • chickpea flour (besan)
  • bread crumbs
  • chopped parsley
  • chopped cilantro
  • bread crumbs

Shredded carrots, onions, jalapeño, garlic and celery were tossed with kosher salt in a colander lined with cheesecloth. The vegetables were left to drain over a bowl.

carrot patties

carrot patties

 

After awhile the salted vegetables were wrapped up in the cheesecloth, twisted and squeezed to get as much liquid out as possible. All of the liquid was saved for use in the sauce.

carrot patties

 

Crushed cumin seeds, crushed coriander seeds, red chili powder and cardamom powder were  added to the salted, drained and squeezed vegetables.

carrot patties

 

Chickpea flour (besan) was then mixed in, then chopped parsley and cilantro.

carrot patties

carrot patties

 

The seemingly dry mixture was packed down in the bowl and allowed to sit and absorb moisture that remained in the vegetables.

carrot patties

 

When it was time to make the patties the mixture was quite moist so bread crumbs were mixed in. Patties were then formed, coated with more bread crumbs and fried in a skillet sprayed with olive oil.

carrot patties

carrot patties

carrot patties

 

While all this was going on the sauce was also being prepared. Mustard seeds, chopped green chili and chopped curry leaves were fried in mustard oil.

carrot/cabbage sauce

 

Shredded carrots and cabbage were added to the skillet.

carrot/cabbage sauce

carrot/cabbage sauce

 

After a few minutes a combination of masa harina and all purpose flour was mixed with the vegetables and roasted for a couple of minutes.

carrot/cabbage sauce

carrot/cabbage sauce

 

A partial can of coconut milk and the squeezed liquid from the vegetables for the patties were stirred into the masa coated cabbage and carrots. Water was added as needed.

scalloped yellow squash

carrot/cabbage sauce

carrot/cabbage sauce

 

The gravy was seasoned further with cumin powder, red chili powder (deggi mirch), nutmeg and powdered fenugreek leaves (kasoori methi).

carrot/cabbage sauce

carrot/cabbage sauce

 

It all came together in the end.

carrot patties

carrot patties



 

 


4 thoughts on “Carrot Patties & Carrot/Cabbage Gravy

    1. It makes the best tasting corn tortillas if you can get the hang of it. I certainly haven’t mastered it but the ones I have made smelled and tasted a lot better than the readymade store-bought ones. I have just recently been using masa harina as a thickening agent and have been quite pleased with it. I hear from people who have masa harina in their pantries and aren’t sure what to do with it besides tortillas. I’ve used it for polenta and cornbread with success.

      Liked by 1 person

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