[Indian] Vegetable Patties

In the house where I grew up, delicious from-scratch ethnic foods were the mainstay -- and most definitely still are. We are the family who still needs directions and instructions in order to make canned soup or mac n cheese or rice krispy bars, simply because such "American" food rarely, if ever enters our pantry.

Without a doubt, our household's diet is an oddly eclectic mix. For lack of a succint title, I'd venture to describe it as a diverse Mexican-European-Organic -- oh, and preservative-free and hypo-allergenic, too. Being based mostly in Mexico, with a generous helping of Eastern Europe, and a definite flair for California bistro, I like to think of our family recipes as well-seasoned and well-traveled.

Given this rich background, then, it's no surprise, then, my passion for ethnic foods (and, admittedly, my ignorance of many American staples.) I love new foods and new tastes.

One cuisine with which I am just begining to familiarize myself, however, is the cuisine of India. I'm intrigued by the aromatic flavors and the unique ingredients, and I've just recently begun experimenting with different recipes. That said, the following may be as far removed from true Indian cuisine as a Nacho Bell Grande is from Oaxacan mole -- but nonetheless, I unabashedly share my recipe for Indian vegetable patties.

2 cups potato, peeled and chopped
1 cup carrots, peeled and chopped
1 cup radishes, chopped

Bring salted water to boil in saucepan. Boil potato, carrots and radishes until soft when pierced with fork.

While vegetables are boiling, combine the following:

1/2 teaspoon cumin
1/2 teaspoon black pepper, freshly ground
1/2 teaspoon chili powder, pure high-quality
3/4 teaspoon salt

Roast these spices in a hot, dry cast iron skillet until aromatic. Meanwhile, prepare the following:

1 Tablespoon onion, diced
1 Tablespoon fresh cilantro, chopped
1 Tablespoon raisins, diced
1 Tablespoon brown sugar

Mix together. At this point, check the vegetables. If they are soft enough, drain them thoroughly and mash to a coarse consistency. Combine the spice mixture and the onion mixture together with the mashed vegetables.

Heat grapeseed oil in large frying-pan over medium heat. Prepare the batter:

1/2 cup brown rice flour, good quality
1/2 cup rice milk, original flavor

Whisk together.

With hands, take approximately 1/4 cup of the vegetable mixture and form into a small patty. Dip this patty in the batter. [Note: Lift the patty out of the mixture immediately after submersing it, as it will disintegrate very quickly!]

Place each patty in the hot pan directly after coating it with batter. Cook the patties for several minutes on each side, until pleasantly browned. Keep warm in the oven while you prepare the remaining patties.

Enjoy!

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