Kitchari Patties

Kitchari Patties

Makes 8-10 patties

2 cups leftover kitchari (works best with cold kitchari)

2 eggs

1 teaspoon baking powder

¼-½ cup nutritional yeast

1 Tbsp coconut oil (for pan frying)

Lime wedges, cilantro mint chutney, or raita for serving.

Mix all ingredients together in a bowl large enough to do the job. Use a rubber or silicone spatula so that you can be gentle with it and not end up with wallpaper paste.If your mixture seems too wet, add the extra nutritional yeast until the ‘batter’ holds together well and yet is not too dry nor too wet. I use a ¼ cup dry measure to scoop the batter into the pan, flattening them out a little with the bottom of the measuring cup.

Once your batter is ready, heat the coconut oil in a non-stick or cast iron skillet over medium high heat.  When the oil begins to shimmer, scoop 2-4 patties into your pan. You can absolutely do a little test of your oil by dropping a teaspoon or so of batter into the pan and see if it’s hot enough.

I like to cover the pan so they cook most of the way through before I flip. Depending on the size of your patties this can take anywhere from 3-5 minutes. They should brown nicely, but I always have to use two spatulas to flip them, because they can be a little unstable until the second side is seared.

Remove the cooked patties to a plate, and continue the cooking process until all patties are cooked.

Serve warm with Mint Cilantro Chutney, raita, or just a sprinkle of lime juice. I like to serve them with papadum for a little crunchy treat.