Vegetable Roasties

By Muhammad Faizan

Vegetable Roasties

These crispy and healthy Vegetable Roasties are a perfect meal or snack option! Packed with boiled potatoes and colorful veggies, they are easy to make and incredibly delicious.

Ingredients:

  • 1 cup boiled potatoes, mashed

  • Salt to taste

  • 1/2 teaspoon black pepper

  • 1/2 teaspoon red chili powder

  • 1 cup milk

  • Chopped veggies of your choice (e.g., bell peppers, carrots, peas, onions, spinach)

  • 1/2 teaspoon baking powder

  • 1 cup whole wheat flour (or all-purpose flour)

  • Oil for frying or pan-searing

Full Recipe:

1. Prepare the Potatoes:

  • Boil the potatoes until they are soft, then mash them using a fork or potato masher. Let them cool slightly.

2. Mix the Ingredients:

  • In a large bowl, combine the mashed potatoes with salt, black pepper, red chili powder, and milk. Mix well to ensure the spices are evenly distributed.

  • Add the chopped vegetables of your choice to the mixture. You can use a variety of vegetables like bell peppers, peas, carrots, and spinach for added texture and flavor.

  • Stir in the baking powder and whole wheat flour. The mixture should form a dough-like consistency. If it’s too sticky, you can add a little more flour.

3. Shape the Roasties:

  • Take small portions of the mixture and shape them into round or flat patties, depending on your preference.

4. Cook the Roasties:

  • Heat a little oil in a frying pan over medium heat.

  • Place the shaped patties in the pan and cook for 3-4 minutes on each side, or until golden brown and crispy.

  • Optionally, you can bake them in a preheated oven at 375°F (190°C) for about 15-20 minutes, flipping them halfway through for even cooking.

5. Serve:

  • Once cooked, remove the roasties from the pan and place them on a paper towel to absorb any excess oil.

  • Serve hot with your favorite dipping sauce, chutney, or a side of salad.

Notes:

  • Vegetable Variations: Feel free to add your favorite vegetables or even some cheese for extra richness.

  • Baking Option: For a lighter version, bake the roasties instead of frying. This will result in a less greasy texture.

  • Spices: You can adjust the spice levels by adding more or less chili powder or even experimenting with other spices like cumin or garam masala.

Tips:

  • Crispy Texture: Make sure to fry the roasties on medium heat, so they cook thoroughly and become crispy without burning.

  • Binding: If the mixture feels too wet or loose, add a little extra flour or breadcrumbs to help bind the ingredients together.

Servings:

This recipe makes about 8-10 vegetable roasties, depending on the size.

Nutritional Info (per serving, based on 8 servings):

  • Calories: 150 kcal

  • Carbs: 25g

  • Fat: 5g

  • Protein: 3g

  • Fiber: 4g

Benefits:

  • Vegetable-Rich: Packed with nutritious veggies, these roasties are high in fiber and vitamins.

  • Healthy and Filling: With the combination of potatoes, whole wheat flour, and vegetables, they’re filling and provide a good source of energy.

  • Customizable: You can adjust the recipe to your dietary preferences by using different vegetables or making them gluten-free by substituting the flour with a gluten-free blend.

Q&A for Vegetable Roasties:

Q: Can I make these roasties ahead of time? A: Yes! You can prepare the patties and store them in the fridge for up to a day. Just fry or bake them when you’re ready to serve.

Q: Can I make these roasties without oil? A: Yes! You can bake them instead of frying to reduce the oil content. You can also lightly brush them with olive oil before baking to help them crisp up.

Q: Can I freeze the vegetable roasties? A: Absolutely! You can freeze the uncooked patties. Once frozen, transfer them to an airtight container or freezer bag and store for up to 2-3 months. To cook, simply bake or fry directly from frozen.

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