Lotus Root Patties

The lotus root is the crunchy rhizome of the lotus flower which thrives in aquatic environments. It is used in many Asian and South-Asian cooking. I was introduced to these unique patties by my mother-in-law. Her Kashmiri heritage is ripe with delicious Kashmiri cuisine, which we have had the pleasure of experiencing through her outstanding cooking. These lotus patties are the ideal vegetarian option for appetizers or as a side dish complementing a gravy dish. As an alternative, these can also be made as meatballs and served in a gravy of its own.

Ingredients

(makes about 10 patties)

1 cup chopped lotus root, washed and drained
¾ tsp salt
¼ tsp turmeric
½ tsp red chilli flakes
½ tsp coriander powder
¾ tsp cumin powder
¼ tsp garam masala powder
1 green chilli
2 green onion shoots
2-3 tablespoons chopped onions
2-3 cloves garlic
1 bunch of cilantro and mint
1 egg
1 tablespoon gramflour powder/ besan

Directions:

grind in food processor

mix well

add egg, gramflour and seasonings

form patties

fry

1. Add the lotus root, green onions, green chillies, garlic, mint and cilantro. Grind to a coarse paste.
2. Add the remaining seasonings.
3. Do not let the mixture sit for too long or it will release water.
4. Form into round patties.
5. Shallow pan fry till golden brown.
6. Sprinkle some chaat masala and serve.

If you need other vegetarian options, check out this recipe for eggplant and fried rice.