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.
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!
These sound delicious and I really like the idea of that coriander chutney!
I use the chutney in all kinds of ways like pizza or pasta sauce. It’s a really tasty!
I make falafel on regular basis and your Indian take on them in shape of samosas sounds and looks great! The addition of potatoes must be making them hold their shape without any flour which is brilliant! Your tips on reduction of food waste are spot on. I have started using broccoli stalks to bulk up pies, stews etc. instead of throwing them out as I used to. Thanks for sharing! 🙂
Thank you Jo. Yes, the potato helps them hold shape! Thanks for stopping by!
This is a great lunch idea, Alison! Your recipe is so motivational. I’m going to try it as soon as possible.
Awesome! I hope you enjoy it Agness!
Congrats on being a reduxer!
Oh my goodness! I have been scratching my head trying to figure out a way to make gluten free samosas and you did it! I hadn’t thought of a patty form – it’s quite clever. I love samosas, but can’t tolerate gluten which makes me sad, I’m definitely trying this out. Sounds delicious, as does the chutney.
And such great tips on not wasting food! It’s a goal of mine that I have adopted in the past year or so. I knew some of the tips, but you’ve given me some to think of – like freezing fruit zest. Love it =)
Thank you Kimmy! I am very excited about the redux team. I hope you enjoy the samosa patties! I love having the frozen citrus zest ready at all times, very convenient especially if the recipe doesn’t also call for the juice.
These look great & you have some great ideas for reducing food waste!
Thank you Denise!
These look amazinggg! <3! I definitely need to try em' out soon!
I love the idea of zesting citrus fruits before tossing the peel + making sauces in bottles! :]
Hi Farrah! I love always having citrus zest in the freezer to add extra oomph to dishes. Sometimes making sauces in bottles takes a little corrdination for when the bottle runs low, but it’s worth it! Thanks for stopping by!
What a great looking and tasty way to reduce food waste. Sometimes adding the whole veggie/her in a recipe like you did is perfect! Excited to try them!
Thanks so much for linking up with us for Healthy Vegan Fridays! We’ve really enjoyed getting to know your blog and tasty recipes! I’m Pinning and sharing!
I have enjoyed your link up too! Thanks Mary Ellen!
This looks delicious. Printing the recipe right now to try them out in the week xx
Great! I hope you enjoy the recipe!
Not kidding. Making these for dinner. They look so amazing! LOVE the Indian spices…thus my handle @TspCurry on Snapchat and Twitter. (:
Awesome! Let me know how they turned out for you!
Don’t know how you come up with all of these wonderful recipes!
Thanks Lin! I hope you can try the recipe!