Crispy Dukkah-Spiced Veggie Patties: A Flavorful Fusion Appetizer
30 minutes
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About Crispy Dukkah-Spiced Veggie Patties: A Flavorful Fusion Appetizer
My love for unique spice blends knows no bounds, and dukkah is a particular favorite! I usually enjoy it with pita bread and olive oil, or sprinkled over salads. But this time, I decided to get creative and transform it into a delicious and surprisingly easy appetizer: crispy veggie patties.These patties are packed with flavor, a beautiful blend of earthy vegetables and the warm, nutty spice of dukkah. They're perfect for a party, a quick snack, or a light lunch. Get ready to impress your friends and family with this exciting fusion recipe!
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Recipe Time & More
Prep15 minutes
Cook15 minutes
Total30 minutes
Ingredients
Vegetables
- 3 Mushrooms sliced
- 3 Broccoli
- 1/4 medium Purple Cabbage finely shredded
- 2 medium Potatoes boiled and mashed
Seasoning & Binding
- 2-3 clove Garlic minced
- 2-3 tbsp Dukkah Spice Mix
- 1 cup Breadcrumb
- 1/2 cup Buttermilk
- 1 tsp Salt or to taste
- 1 tsp Pepper black, freshly ground, or to taste
- 1/4 cup Olive Oil for sautéing
Frying
- 2 cup Vegetable Oil for deep frying
Instructions
Prepare the Vegetables
- Wash and trim the mushrooms and broccoli. Finely chop the mushrooms and broccoli florets. Shred the purple cabbage.
Sauté the Vegetables
- Heat 1 tablespoon of olive oil in a pan over medium heat. Add the minced garlic and sauté until golden brown. Add the mushrooms, broccoli, and purple cabbage. Season with salt and pepper. Cook for about 2-3 minutes, until slightly softened. Remove from heat and let cool completely.
Combine and Shape the Patties
- In a large bowl, combine the cooled vegetable mixture with the mashed potatoes, dukkah spice mix, and salt. Mix well to combine. Divide the mixture into 12-14 equal portions. Roll each portion into a ball and gently flatten into a patty.
Bread and Chill
- In a shallow dish, pour the buttermilk. Dip each patty in the buttermilk, ensuring it’s fully coated. Then, roll each patty in breadcrumbs, making sure they are evenly coated. Arrange the breaded patties on a plate and refrigerate for at least 30 minutes.
Deep Fry the Patties
- Heat the vegetable oil in a deep fryer or large pot to 350°F (175°C). Carefully add 3-4 patties at a time, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until golden brown and crispy. Remove the patties with a slotted spoon and place them on a wire rack or paper towels to drain excess oil.
Serve
- Serve the crispy dukkah-spiced veggie patties hot, with your favorite chutney or dipping sauce.
Recipe Notes
Expert Tips
- For extra crispy patties, you can double bread them – dip in buttermilk, bread, then dip again and bread a second time.
- If you don’t have dukkah, you can create your own blend using toasted sesame seeds, coriander seeds, cumin seeds, and fennel seeds. Lightly toast the seeds in a dry pan before grinding them.
- Feel free to experiment with other vegetables – zucchini, carrots, or sweet potatoes would all work well.
- For a healthier alternative, bake the patties in the oven at 400°F (200°C) for 20-25 minutes, flipping halfway through. They may not be as crispy, but they will still be delicious.
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Recipe Nutrition
Calories: 335kcalCarbohydrates: 67gProtein: 12gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 4mgSodium: 340mgPotassium: 1123mgFiber: 11gSugar: 9gVitamin A: 1086IUVitamin C: 79mgCalcium: 327mgIron: 7mg
Shruti J
Articles: 9
3 Comments
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Looks incredible! Thanks for the details.
Looks so mouthwatering! Thanks for sharing.
Absolutely wonderful! Can’t wait to make it.