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Romy Gill’s Leftover Vegetable Tikki with Red Cabbage Dip

By OcadoLife
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…
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Time and servings

Total time
Servings
Prep time
Cooking time

Ingredients

17 total
  • 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

4 steps

  1. 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.

  2. 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.

  3. 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.

  4. Step 4

    Serve with a mixed salad, if you like, and top with a grind of black pepper.