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- Romy Gill’s Leftover Vegetable Tikki with Red Cabbage Dip
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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)