Leftover Rajma Patties
These insanely simple rajma patties - you don't need much, just some leftovers, potatoes, onions, and cornflour. Serve it with fresh mint and a hung curd dip.
Ingredients
- 1½ cup Leftover rajma
- 2 nos Potatoes small
- 1 nos Onion small
- 1 tbsp Cornflour
- 1 tbsp Breadcrumbs
- 1 tbsp Ginger and garlic
- Oil
- Salt and pepper to taste
Instructions
- Start by drying out any extra gravy from the rajma. Add the leftover to a pan and cook on low heat until all the water has evaporated and the curry has thickened.
- Boil the potatoes while your rajma curry is thickening.
- Cool the curry to room temperature. Peel the potatoes.
- In a bowl, add the rajma, potatoes, onions and ginger and garlic. Use a masher to bring break down the potatoes and rajma to bring the mixture together. Add the cornflour and bread crumbs and bind the mixture. Taste and adjust salt and pepper according to your taste. You wouldn’t need to add much since the rajma already is going to be power packed.
- Divide the mixture in 15 equal parts. Roll them into round balls and press down. Chill in the refrigerator for at least 30 minutes.
- Lightly grease a non stick pan, cook the patties on each side for 4-5 minutes on medium-low heat. Alternatively you can also fry them like fritters or air fry them!