Recipe: Vegetable Gold Coins

cumin garam masala ginger recipes

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.


  • 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:

  1. Cut 4 circles into each bread using a cookie cutter.
  2. Peel the boiled potatoes and keep aside.
  3. Heat 1 tbsp oil in a pan and add cumin seeds, fry gently until they release their aroma.
  4. Add grated ginger and optional finely chopped chilli. Stir to avoid any of the ingredients burning.
  5. Fry for about a minute and add grated carrot, and finely chopped french beans.
  6. 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.
  7. Add boiled potatoes, lemon juice and chopped coriander leaves.
  8. Using a potato masher, mash everything well together until you can’t tell what is what.
  9. 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.
  10. Heat oil in a deep frying pan.
  11. When the oil is really hot or slightly smoking, fry them 2-3 at a time and fry until golden.
  12. Drain out the excess oil and serve hot with Mint chutney or ketchup.

較舊的貼文 較新的貼文