Broccoli pattice
Sesame-crusted broccoli and gram flour patties. Makes 8
Little broccoli patties bound with gram flour and breadcrumbs, seasoned with garlic, green chilli and cumin, rolled in sesame seeds and pan-fried until golden. They make a light starter or snack. Serve hot with mint and yogurt chutney.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the seasoning
To finish
Shop this recipe on Amazon
What you'll need
Spices & pantry
Fresh ingredients (2)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Heat 3 tbsp olive oil in a pan. Add 1 large onion, 1 oz gram flour (besan) and 1 tsp garlic paste and sauté for a minute.
1 minStep 2: Add 7 oz broccoli and sauté until cooked. Add 1 tsp green chilli paste, 1 tsp ground cumin and ¾ tsp salt.
5 minStep 3: Add 1 oz breadcrumbs and mix gently until it becomes a thick mixture. Cool.
Step 4: Make 8 small balls, pat them into pattice shapes and roll them in 4 tbsp sesame seeds.
Step 5: Shallow fry on a hot tawa or non-stick pan with a little 3 tbsp oil until golden on both sides.
10 minStep 6: Serve hot with mint and yogurt chutney.
Nutrition per serving
- Calories
- 190 kcal
- Protein
- 5 g
- Carbs
- 13 g
- Fat
- 14 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does broccoli pattice take?
- About 40 minutes in total: 20 minutes to prepare and 20 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
- What can I use instead of large onion?
- 2 shallots per onion.
- What can I use instead of breadcrumbs?
- Crushed crackers or cornflakes, same amount.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Masala khakhra
Khakhra are thin chapaties roasted slowly on a griddle until they turn crisp, like a cracker. This masala version adds gram flour, fresh fenugreek, turmeric and chilli to the wheat dough. They are a light Gujarati breakfast or tea-time snack, and lovely with pickle, chutney or a smear of butter. You can also make them in a roti maker.
Okonomiyaki
Okonomiyaki (お好み焼き, 'grilled as you like it') is the pride of Osaka, where it's cooked on hot iron griddles in lively restaurants. Finely shredded cabbage is folded into a light batter with egg and spring onion, then fried into a thick, soft pancake with a crisp outside. It's painted with a fruity brown sauce and zigzagged with mayonnaise. Bonito flakes are usual on top; this vegetarian version uses seaweed flakes and pickled ginger instead. Chef's tip: don't press the pancake down with your spatula while it cooks. Osaka cooks leave it alone so the cabbage steams inside and stays light and fluffy; pressing squeezes out the air.
Coastal Mombasa mix
A Mombasa street-food bowl: chickpeas and potato simmered in coconut milk with raw mango and chilli, ladled into small bowls and topped with crisp lentil fritters, crunchy chevdo and red, green and tamarind chutneys. Make the fritters and chevdo ahead and assemble at the table. It's sweet, sour, hot and crunchy all at once.




