Healthy vegetable patties of grated carrot and parsnip with a hint of curry and served with a smoky and spicy yogurt sauce. Serve as a side, a meal, or starter.
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Preheat a large heavy-duty skillet or griddle over medium heat.
Spray the hot griddle with oil or spread a little oil or butter onto the griddle. Reduce the heat to medium low.
Cook the patties until the griddle side is crispy and brown, about 4 - 5 minutes. Flip and cook the other sides of the patties until crispy brown.
While the patties are cooking, whisk together the ingredients for the spicy yogurt sauce.
Serve the hot patties with the sauce.
Garlic - If you don't have roasted garlic, you could make a small batch on the stovetop or use raw garlic; however, we do prefer using the roasted garlic rather than raw.
Flax - Flax is a great anti-inflammatory so I try to sneak it in where I can, but if you don't have any flax meal or flax seeds that you can grind, then you can substitute with bran or finely chopped sunflower or pumpkin seeds. And if you don't have any of those, use an additional tablespoon of flour.
Flour - Since the flour is being used as a binder for the vegetables, you really can use any flour you choose, including gluten-free flours.
Greek Yogurt - Any plain yogurt or sour cream can be used as a substitute for Greek yogurt.
Chile Powder - Any red chile powder can be used, just be aware of the heat. Also, be used that it's pure red chile powder and not a chili powder blend.
Recipe author: MJ of MJ's Kitchen