This one’s our family’s own invention: vegetable gold coins. Think of them like an upgraded burger patty: overflowing with fresh ingredients and spices, but all kept together. When made well this one really tastes like a party in your mouth. Savoury, deep fried, and lots of fresh food: who can say no to that?
Recipe: Vegetable Gold Coins
Servings: 16 Gold Coins.
Ingredients:
- 4 slices of crustless white bread
- 2 large potatoes, boiled with skin on
- 10 french beans finely chopped
- 1 carrot grated
- 1 cup of green peas boiled
- 1 tablespoon grated ginger
- a small bunch coriander leaves finely chopped
- 2 tbsp plain flour mixed with 10 tbsp cold water
- 1-1/2 tsp Pink Himalayan Salt
- 1 tsp cumin seed
- 1/2 tsp garam masala
- 1/2 tsp chilli powder
- 1 tsp lemon juice
- (Optional If you want an authentic spicy flavour) 1 green chilli, finely chopped
- Oil for deep frying
Cooking method:
- Cut 4 circles into each bread using a cookie cutter.
- Peel the boiled potatoes and keep aside.
- Heat 1 tbsp oil in a pan and add cumin seeds, fry gently until they release their aroma.
- Add grated ginger and optional finely chopped chilli. Stir to avoid any of the ingredients burning.
- Fry for about a minute and add grated carrot, and finely chopped french beans.
- Add garam masala, Pink Himalayan Salt, Chilli powder, mix well and cook for about 10 mins on a low to medium flame. This will let all the vegetables absorb the spice flavours.
- Add boiled potatoes, lemon juice and chopped coriander leaves.
- Using a potato masher, mash everything well together until you can’t tell what is what.
- Roll out into small rounds about the size of a ping pong ball, flatten slightly, stick it on top of the bread circle, cover lightly with the plain flour mix and keep aside.
- Heat oil in a deep frying pan.
- When the oil is really hot or slightly smoking, fry them 2-3 at a time and fry until golden.
- Drain out the excess oil and serve hot with Mint chutney or ketchup.