Picture this: you have made the fabulous chana masala recipe, found here, and you absolutely loved it. It is wonderful, but there are so many leftovers! How are you going to get to them?! Have no fear! This recipe will take your leftovers and transform them into a new creation! This recipe also uses a new ingredient: tamarind. Though it is indigenous to tropical Africa, trade and globalization made it a staple ingredient in Indian cuisine. Try it and let me know what you think!
Note: this recipe uses a food processor. If one is not available for your use, the recipe can be created by mincing the vegetables and mashing the chickpeas to reach the desired consistency of the patties.
Ingredients
Potatoes
- 2 large Yukon Gold potatoes, chopped into bite-size pieces
- 1 tsp. turmeric
- 1 tsp. ground black pepper
- ½ tsp. garam masala
Patties
- 4 cups leftover chana masala
- ¼ red onion, roughly chopped
- 2-3 cloves garlic
- ¼ cup packed cilantro
- 1 cup quinoa, cooked
- 1 cup black or green lentils, cooked
- 1 cup oatmeal, dry
- Salt and pepper to taste
Chutney
- 1 Tbsp. cashew butter
- ½ tsp. tamarind paste
- ½ tsp. maple syrup
- Pinch of cumin, ginger, cayenne pepper, fennel, and garam masala
Method
- Preheat oven to 400°F
- For potatoes, toss in spices and lay out on parchment paper-lined baking sheet
- Bake for 40 minutes
- For patties, use the S-blade in the food processor to mince onion and garlic
- Add in chana masala and cilantro, and pulse until it reaches a pasty consistency (still a bit chunky)
- In a large bowl, combine quinoa, lentils, chana masala mix, and oatmeal
- Mix ingredients with a spatula (or your hands if you’re feeling festive)
- Add salt and pepper to taste and mix in
- Form mixture into patties and place on parchment paper-lined baking sheet
- Bake for 15-20 minutes
- For chutney, mix all ingredients together in a small bowl and add water slowly to reach desired consistency
- Serve patties with potatoes and chutney, on toast, or on top of salad
- Enjoy!
Bread & Grapes 