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Vegetable Patties
Deep Fried Vegetables
2 medium-sized potatoes
2 medium-sized carrots
5-6 chunks of broccoli (small sizes)
1 cup chickpea flour
1-1 1/2 tsp. of crushed garlic
1 tsp. of crushed ginger
1/2 tsp. of crushed/chopped chilliís
salt to taste


1. Slice up the potatoes and carrots into wedges.

2. Boil the potatoes, carrots and broccoli till tender.

3. Make a creamy batter of chickpea flour with crushed ginger, garlic, chilliís and salt. Preferably use warm water.

4. Coat the boiled vegetables with the batter and deep fry till light/golden brown.

5. Serve with chilli/tomato sauce or with tomato and tamarind chutney.

Note: Wheat flour can also be used instead of chickpea flour but the latter tastes much better. Ideal for afternoon tea sessions.

Preparation Time: 15 mins Serves: 6-8
Recipe Origin: Fiji
Submitted by:
Aarti Pillay

New Zealand
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