Butternut Edamame Pakora Patties
If I had to choose a favorite cuisine, South Indian would be a top 5 contender. I love how veggie friendly South Indian cuisine is, and I find that curries are less cream-based like their Northern Indian counterparts. From crispy dosas to medhu vada and pakoras, I'll take it any day of the week. In fact, we love it so much, that some of our wedding was catered by our favorite Udupi style restaurant in Toronto! While I could eat pakoras any day of the week, I'm not too set on heating up a big vat of oil - so I've made my take on baked vegan pakoras with sweet butternut and hearty edamame beans. A little bit of NutritionxKitchen in these bad boys!
These protein-packed baked patties satisfy my pakora craving, without the takeaway or oil-soaked napkins. Don't get me wrong, I'm still ordering pakoras, but this is a great way to get the flavor of your fave takeaway joint in your home kitchen, and perfect for adding to salads, into naan sandwiches or as a burger! These butternut & edamame pakora patties are vegan, gluten free, and taste delicious with a dollop of yogurt or chutney.
Butternut squash makes these subtly sweet, but feel free to sub in potatoes, carrots, or sweet potatoes of you don't have butternut on hand. No edamame beans? No problem! These are equally delicious with frozen peas, or go crazy and add in tinned chickpeas instead!
As usual, I'm using my fave chickpea flour, which is high in protein and perfect for binding together all the veggie goodness in this pakora recipe.
Looking for more Indian inspired recipes? Try my Butter Chicken Style Tofu!
Butternut & Edamame Pakora Patties
Total time: 45 minutes
1 1/2 cup shredded butternut squash, packed (200g)
1 cup shelled edamame beans ( 150g)
1/2 white onion, sliced
2 tbsp shredded coconut
1 1/2 cup chickpea flour (150g)
1/2 cup water (120ml)
1 tsp curry powder
1/2 tsp turmeric
1/4 tsp salt
1/4 tsp coriander
1/2 tsp garlic
1/4 tsp cumin
1/4 tsp chilli flakes
1/2 tsp baking powder
olive oil for greasing
Preheat oven to 220C/425F. Line a baking tray with baking paper, oil generously.
In a medium bowl, combine shredded butternut squash, edamame beans, onion, and coconut.
In a separate medium bowl, combine chickpea flour, water, spices and baking powder.
Add chickpea batter to vegetables. Mix thoroughly.
Drop 12 scoops (using your hand or measuring cup) onto your greased baking tray.
Bake for 20-25 minutes or until cooked all the way through.