Thursday, August 28, 2008
I came up with these patties after coming home with a bag full of pea vines. I had been wanting to try them for a while and couldn't resist purchasing some on my last trip to my Asian grocery store. There's something so pretty about the way this plant twirls playfully, it seems a shame that we only eat the fruit but neglect the vines and leaves.
I chewed on a bit of the raw leaf and after a quick analysis concluded that they tasted a lot like what peas would taste like if they were only slightly bitter, but not unpleasantly so. Having a serious penchant for indian food, I envisioned them as beautiful little green chickpea vegetable patties, with a yogurt sauce.
My family loved them and requested an encore. Even little Mr. Picky didn't gag in his usual dramatic manner--which we all find way too entertaining... He only does it when I try to feed him something leafy and green. It's quite comical because you can see the wheels turning in his eyes before he starts shaking his head, pursing his lips and looking disgusted. He makes sure all our eyes are on him then he proceeds to the next level and gives the full effect. He grabs his throat, squeezes and makes gagging sounds. It amazes me, even more so that no one is actually forcing him to eat the food in question-- but I am not about to tell him that. No matter how dramatic he gets, he still thanks me afterwards, unsolicited, for a yummy dinner. I just feel lucky that he only does that for us and not when we are guests at someone else's table.
Pea Vine, Zucchini Patties with Yogurt Sauce (serves 4)
This is great with pea vines but if you can't find any then substitute spinach or swiss chard for it.
1 1/2 tsp of olive oil + for the pan
2 garlic cloves, minced
1 teaspoon of cumin seeds
1/2 teaspoon turmeric
1/2 teaspoon ginger
1 teaspoon of curry powder
4 cups of chopped pea vines
2 cups of shredded zucchini
1/2 teaspoon sea salt
1 cup of cooked chickpeas (canned okay), coarsely mashed
1 large egg
2 tablespoon of chickpea flour
1 cup of plain yogurt
1/2 cup of cilantro
juice of small lime (1 tablespoon)
1 garlic clove, put through a press
1 roma tomato, diced
1/2 teaspoon of salt
Preheat oven 375F.
Oil a cookie sheet with a thin layer of olive oil.
In a pan, heat the oil on a medium flame. Add the minced garlic and then the spices (cumin through curry powder). Add the pea vines or other greens (if using an alternate). Saute until leaves begin to wilt and then add the zucchini. Cook until zucchini becomes just translucent. Add the salt and the chickpeas. Transfer to a bowl and mix in the egg, followed by the chickpea flour. Mix well and using your hands form into patties (about 1/4 cup per patty). Place on the cookie sheet and bake in the oven for 20-30 minutes. Check after 20 minutes to see if patties are firm.
While the patties cook prepare the yogurt sauce by mixing the yogurt and the next five ingredients in a bowl. Refrigerate until needed.
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