Vegetable and Dill Pickle Patties

Besan and chickpea flour are commonly used in Indian cooking. I first learned about besan flour when my husband told me that he ate omelettes as a kid without eggs. Huh? How? He grew up in a vegetarian household in India, and besan flour is a substitute. The vegetable patties are inspired by the traditional Indian vegetarian omelette.

Difference Between Besan and Chickpea Flour 

Besan is made of kala chana or black chickpea, while chickpea flour, more common in the west, is made of garbanzo beans or white chickpea. There are differences in nutritional content and texture, but for this recipe, you can use either one. For the video, I used chickpea flour, since it’s the one I have stocked up.  

We usually eat these patties with vegan mayo and toasted bread, but you can certainly eat them as a snack. Yes, I eat them with rice too. I add sriracha sauce and a bit of soy sauce and I’m good to go. 

Vegetable Patties: Choose Your Own Veggies

This recipe lets you use vegetables you have handy in the fridge. I know I make this when I have some veggies that I know only have a few days of shelf-life. Below I outlined the veggies that I used, but feel free to add the veggies that you want. I recommend: bell peppers, mung bean sprouts, asparagus, or spinach. 

Next time you’re on your last pickles and feel awful throwing the brine, make this recipe. Pickles are not just something you put on the side. Integrating them into your dish is a great way to add flavor.

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Prep Time: 20 Minutes Cooking Time: 15 Minutes 15 Minutes

Nutrition facts: 200 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

Batter:

• 2 tbs ground flax seeds
• 1 tbs ground chia seeds
• 1 cup besan or chickpea flour
• 1 tsp turmeric powder
• 1 tsp garlic powder
• 1/2 tsp red chili powder
• 1/2 cup dill pickle brine
• 1 cup water
• 1/2 tsp salt or to taste

Vegetables

• 3 cups finely chopped veggies.
• Here’s what I used:
  • 2 dill pickles
  • 1/2 cup red onions
  • 1/2 cup tomatoes
  • 1 cup shredded carrot/cabbage
  • 1 zucchini

For pan-Frying

• 3 tbs high heat oil

Instructions

1. Mix the ground seeds, flour, and spices well.
2. Add the liquid ingredients and stir. Make sure there are no lumps.
3. Add salt and the rest of the veggies. Stir.
4. Take a cast iron pan and add oil. Make sure oil is hot before adding the batter.
5. Take 1/2 cup of the batter and place on the pan. Don’t overcrowd your patties. I usually put 3-4. They don’t have to be perfect circles. Don’t flip until the bottom is cooked.