Romy Gill’s Leftover Vegetable Tikki with Red Cabbage Dip
By OcadoLife
Published on 16 November 2022
Romy Gill’s Leftover Vegetable Tikki with Red Cabbage Dip is a grown-up take on one of the British-Indian chef’s childhood favourites. A moreish snack or light bite, these vegan-friendly patties are spiked with warming spices – and they’re perfect for post-Christmas cooking, making use of all those leftover veggies. For a quick alternative to the red cabbage dip, try tomato ketchup.Time and servings
40 minsTotal time
4Servings
20 minsPrep time
20 minsCooking time
Ingredients
- 225 g of cooked roast potatoes, roughly chopped
- 175 g of cooked brussels sprouts, roughly chopped
- 125 g of cooked parsnips, roughly chopped
- 125 g of cooked carrots, roughly chopped
- 1 medium red or brown onion, finely chopped
- 2 tsp of garam masala
- 1 tsp of cumin seeds
- 1.5 tsp of chilli powder or chilli flakes
- 1 tsp of salt
- 30 g of panko breadcrumbs
- 4 tbsp of rapeseed oil or ghee
- 150 g of cooked red cabbage
- 60 ml of olive oil
- 0.5 tsp of sugar
- 3 tsp of balsamic vinegar
- 2 heaped tsp of tahini
- 1 mixed salad, to serve (optional)
Method
Step 1
Put the potatoes, sprouts, parsnips and carrots in a large bowl with the onion, garam masala, cumin, 1 tsp chilli powder (or chilli flakes), ½ tsp salt and the breadcrumbs; mix well. Roll the mixture into 12 equal-sized balls, then flatten each ball a bit and set aside.Step 2
Heat the rapeseed oil or ghee in a large frying pan over a medium heat. Fry the tikkis in batches for 3-4 mins on each side, until golden and crisp. Remove to a plate and leave to drain on kitchen towel.Step 3
For the dip, put the red cabbage in a blender with the olive oil, sugar, balsamic vinegar, tahini, ½ tsp chilli powder (or chilli flakes), ½ tsp salt and 50ml water; blitz to a houmous-like consistency.Step 4
Serve with a mixed salad, if you like, and top with a grind of black pepper.