These came out of weekday lunchboxes, the ones I packed when my children were still small enough to need the food cut into shapes that fit a hand. The sweet root vegetables and warming cumin make them grounding, which is why they sit well in a child’s stomach and an adult’s afternoon both. Ghee in the pan, not oil. They are forgiving. Burn one, the next will be fine, and serve them with the apple chutney without overthinking it.
Ingredients:
- 6 Medium potatoes
- 4 Carrots
- ½ Cup chopped spring onion/scallion
- 1 Cup fresh coriander/cilantro
- Salt to taste
- Panko crumbs (bread crumbs)
- 1 Tea spoon Mustard Seed
- 1-2 Tea spoons Curry powder or chili powder
- 1 Table spoon Oil
Utensils needed:
- Chopping board
- Knife
- Grater
- Bowl to mash potatoes
- 1 Large spoon to mix
- 1 Potato masher
- 2 Medium Saucepans
- 1 Medium shallow frying pan
- 1 Spatula to flip the patty
