Welcome to my first Recipe Redux post! I am so excited to be a new member of this healthy food bloggers network. This month we are sharing recipes and tips to reduce food waste, in honor of Earth Day on April 22nd. I am sharing my recipe for samosa potato and chickpea patties with cilantro chutney. In my samosa patties recipe I use the potato skins, and the cilantro stems to reduce food waste. Check out my tips below on how to reduce food waste!
Tips to reduce kitchen waste:
- Whenever possible, try to use the whole vegetable, including skins, stems, or greens. Check out my posts on using up carrot tops and beet tops as well.
- Any food scraps you do have can go into compost. I’m not a composting expert, so check out this link to learn more about composting.
- Plan ahead when making your weekly menu plan. Use up what you already have in the fridge by going through it before starting to plan.
- I had a half bunch of cilantro, it was perfect for this recipe!
- When you plan a meal, anticipate leftovers and extra ingredients. Incorporate another meal to use them up!
- In this recipe I used a partial can of chickpea. I planned to use the remainder in a lunch salad, and reserved the canning liquid to make whipped aquafaba!
- If you have leftover you won’t be able to use before they go bad, try freezing them in individual servings for quick and easy lunches!
- Other foods to save:
- Bread heels and random leftover slices of bread can be made into bread crumbs and frozen for later.
- Zest citrus fruits before tossing the peel and freeze in small baggies for future recipes.
- When you can’t squeeze more out of a condiment bottle, try making a sauce in the bottle to use up what’s still inside. Try Dijon vinaigrette or BBQ ranch.
Samosa Potato and Chickpea Patties with Cilantro Chutney
Prep time
Cook time
Total time
Celebrate Earth Day with my samosa potato and chickpea patties with cilantro chutney, using potato skins and cilantro stems instead of tossing them!
Author: Alison's Allspice
Recipe type: Main
Cuisine: Indian
Serves: 3 servings
Ingredients
Patties
- 2 medium russett potatoes, diced with skins left on
- 1 cup chickpeas from a can - save canning liquid for aquafaba
- ½ cup green peas (frozen, thawed)
- 1 tsp honey or sugar
- ½ tsp salt
- ½ tsp cumin, ginger, and corriander, each
- ¼ tsp garam masala, onion powder, turmeric, and black pepper, each
- ⅛ tsp cayenne
- Spray oil (I used a Misto)
Cilantro chutney
- ½ bunch of cilantro ~2.5 ounces or 1 big handful, leaves and stems
- 3 garlic cloves
- 1 TBS lemon juice
- 1 TBS olive oil
- 1-4 TBS water (use more for a thinner chutney)
- ½ tsp honey or sugar
- ¼ tsp salt and pepper
Instructions
- In a medium pot, add enough water so that the tops of some potatoes are still sticking out (the amount will vary based on the pot).
- Place the pot, uncovered, over medium high heat and bring to a boil. Simmer until the water evaporates and the potatoes are tender enough to mash, about 15 minutes. If liquid remains in the bottom of the pot, remain over heat and stir until the liquid is gone.
- Add chickpeas (reserve can liquid for some aquafaba) to the potatoes and mash with a potato masher until broken up and combined. Some chunks will remain, and that is good for texture.
- Mix green peas through cayenne into potato mixture.
- Heat a large heavy bottomed skillet (like cast iron) over medium heat. Form potato mixture into 12-15 patties, about 2 inches wide.
- Use spray oil to coat the skillet. Place patties into the skillet, as many as will fit comfortably. Cook until golden brown (1-2 minutes), and flip. Cook 1-2 more minutes or until golden on the other side. Do not use too much oil because the patties will absorb it and become greasy. Continue cooking patties in batches.
- Meanwhile, place cilantro and garlic into a mini food processor. Pulse until well chopped and no large chunks remain. Add remaining chutney ingredients and process until smooth. Use more water for a thinner chutney, or less for a thick chutney (I used 1 TBS).
- Serve patties with chutney and a side salad.
This recipe was adapted from Minimalist Baker and shared at the Weekend Potluck, Healthy Vegan Fridays, What’s Cookin Wednesday, Meat Free Mondays, and the Sugar and Spice Link up!
I’m excited to make these tonight. Do you think that baking them would work? I’m thinking 400º oven for 20 min.
I have not tried them in the oven, but I think it should be fine. If you try it, let us know how it worked out!