Romy Gill’s Leftover Vegetable Tikki with Red Cabbage Dip

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OcadoLife

4 serving

Prep time: 20 mins

Cook time: 20 mins

Serves: 4

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. Looking for more low waste recipes? Look no further.

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Ingredients Method

Ingredients

225g cooked roast potatoes, roughly chopped
175g cooked brussels sprouts, roughly chopped
125g cooked parsnips, roughly chopped
125g cooked carrots, roughly chopped
1 medium red or brown onion, finely chopped
2 tsp garam masala
1 tsp cumin seeds
1½ tsp chilli powder or chilli flakes
1 tsp salt
30g panko breadcrumbs
4 tbsp rapeseed oil or ghee
150g cooked red cabbage
60ml olive oil
½ tsp sugar
3 tsp balsamic vinegar
2 heaped tsp 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.