Indian vegie patties with lemon raita | Women's Weekly Food
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Ingredients
- 750 gram kumara, chopped coarsely
- 1 teaspoon vegetable oil
- 3 teaspoon brown mustard seeds
- 400 gram can chickpeas, rinsed, drained
- 1/3 cup fresh mint leaves, firmly packed
- 1/4 cup (15g) stale breadcrumbs
- 2 teaspoon ground cumin
- 2 teaspoon ground coriander
- 1 egg white
- cooking-oil spray
- lemon raita
- 1/3 cup (95g) low-fat natural yogurt
- 2 tablespoon fresh coriander, coarsely chopped
- 1/2 teaspoon lemon rind, finely grated
- 2 teaspoon lemon juice
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