Category Archives: Burger/Cutlet/Fritter

Mixed Sprouts & Smoked Aubergine Burger

Mixed Sprouts & Smoked Aubergine Burger

  • Difficulty: easy
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Mixed Sprouts & Smoked Aubergine Burger






necessity is the mother of invention

Whoever thought up this proverb must have had the foresight of these burgers.

I had some mixed sprout (a combination of chickpea, black eyed beans, wheat, fenugreek, peas and moong beans)  which I decided to incorporate into this totally kooky recipe of mine.

The idea was to bind everything with some mashed sweet potato but when I boiled the tuber in a pressure cooker, it was not fully cooked. I cooked it again only to discover that it was a bad ‘un which went straight into the dustbin. Had no time to boil another one so decided to throw in some rice flakes (pohe) instead.

A mixture of steamed mixed sprouts, smoked aubergine, carrot and pumpkin gets you these super delicious burgers.

The ingredients may sounds odd but they actually work very well together.

Enjoy them with some grilled/stir-fried/steamed vegetables.


1 Cup mixed sprouts (or any sprouts of your choice)

1 Medium size aubergine

1 Large carrot

250 Grams pumpkin

2 Onions

1 Head garlic

4-5 Bird’s eye chilli

Handful of fresh basil leaves

1 Cup rice flakes

2 Tablespoons dry roasted pinenut

1 Tablespoon sumac

1 Tablespoon smoked or plain paprika

1 Egg

3-4 Tablespoons quick cooking (instant) oats

1 Tablespoon olive oil

Salt to taste


  1. Steam the sprouts till tender but with a bite to them.
  2. Either grill the aubergine or smoke it on a gas burner.
  3. Once cool, peel the skin and remove the flesh.
  4. Wash and coarsely grate the carrot.
  5. Peel, wash and coarsely grate the pumpkin.
  6. Peel, wash and finely chop the onion.
  7. Peel and chop the garlic.
  8. Wash and slice the chilli.
  9. Wash and tear the basil leaves.
  10. Heat a drop of oil in a frying pan and cook the onion, garlic and chilli along with a pinch of salt.
  11. Let the onion mixture cook for about 5 minutes. Take off the heat and cool.
  12. In a large mixing bowl, throw in the sprouts, aubergine, carrot, pumpkin, onion mixture, sumac, paprika, pinenut, rice flakes, egg and salt to taste.
  13. Shape this mixture into oval or round.
  14. Crumble the oats with your hands and coat each burger in the oat crumbs.
  15. Refrigerate for 2 to 3 hours.
  16. Heat the oil in a frying pan and fry the burgers, 10 minutes each side.
  17. Enjoy hot or warm. Leftover can be frozen.


Jackfruit Fishcake

Jackfruit Fishcake

  • Difficulty: easy
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Jackfruit Fishcake








Nope, these are not “mock” (as in vegetarian) fishcakes made from jackfruit. Instead, they are regular fishcakes where potato has been substituted with jackfruit.

Ever since discovering the joys of jackfruit, I am trying to find innovative ways of cooking with this much overlooked vegetable. Overlooked by me I mean, since it is available but somehow stays under the radar.

boiled, mashed jackfruit is a healthy alternative to white potato

To increase the nutritional value of these fishcakes, I’ve also thrown in some courgette and sweetcorn. And they have been dusted with some polenta for a nice crusty coating.

These cakes will go very well with some tatare sauce although I have run out of it so had them with some mustard and chilli sauce instead, as can be seen in the photo.


1 Cup cooked fish of your choice (tuna/mackerel/salmon would work well)

250 Grams raw jackfruit

1 Courgette

100 Grams sweetcorn kernels

2 Onions

2-3 Fresh red chilli

1 Tablespoon mayonnaise (I used the lite variety)

1 Tablespoon smooth, strong mustard

1 Tablespoon capers

10-12 black olived, pitted

5-6 Anchovy fillets (drained, if in oil)

Small bunch fresh parsley

Salt to taste

Polenta to dust the fish cakes

1-2 Eggs

1 Tablespoon olive oil

Lemon/lime wedges to serve


  1. Boil the jackfruit. You can either do this in a pressure cooker (5 to 6 pressures on high) or in water.
  2. Once the jackfruit is boiled, let it cool down and then mash or shred it with your hands.
  3. Put the fish and jackfruit in a large mixing bowl.
  4. Wash and coarsely grate the courgette.
  5. Wash and steam the sweetcorn kernels.
  6. Peel, wash and finely chop the onion.
  7. Wash and finely slice the green chilli.
  8. Wash and finely chop the parsley.
  9. Quarter each olive.
  10. Add the grated courgette, sweetcorn kernels, onion, chilli, parsley, olives, capers, mayonnaise, mustard and anchovy fillets to the mixing bowl holding the fish and jackfruit.
  11. With clean hand, mix everything so that the ingredients are well combined.
  12. Check for salt. If needed, add a bit more.
  13. Form the mixture in shape of fishcakes.
  14. Refrigerate for a couple of hours.
  15. When you are ready to fry the fishcakes, beat the egg.
  16. Pour the polenta in a flat dish.
  17. Dip each fishcake in the beaten egg and roll it in the polenta. Ensure that the polenta covers the cake on all sides.
  18. Once you have done this for all the fishcakes, heat the oil in a frying pan.
  19. Swirl it around the pan so that the pan’s surface is completely coated with it.
  20. Once the oil is hot, lower the heat and gently place the fishcakes leaving space between each cake.
  21. Cook on medium heat for about 10 minutes or till the under side is crusty.
  22. Flip over and cook the other side for the same amount of time.
  23. The cakes are cooked when the crust feels firm upon touching.
  24. Remove to a plate and serve with wedges of lime or lemon and some tartare sauce.

Jackfruit Cutlet

Jackfruit Cutlet

  • Difficulty: easy
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Jackfruit Cutlet








In trying to be a bit more adventurous with vegetables in my diet, last week, I got myself some jackfruit.

The quantity was sufficient for multiple meals so on the first day, I made a curry out of it and the next day, I made these cutlets.

The cutlets were made for a friend I was visiting. Wasn’t sure how they would go down with her and her family, specially since her husband and son are pukka meat lovers. Turned out that the son was on a fruits-only diet but my friend and her husband absolutely loved them. Her husband told me very honestly that if he had just heard of these, he would not have been interested but having tasted them he was won over.

There are two types of jackfruit – ripe and unripe. Ripe jackfruit has sweet tasting, very fragrant, yellow flesh whereas the unripe version is brown in colour, very fibrous, doesn’t smell of anything and quite meaty in terms of texture.

I must confess that I have no idea how the unripe jackfruit is cleaned as my greengrocer had done the job for me. So I had ended up with large chunks of flesh that I could play around with.

Am very pleased with my experiments with jackfruit (will post the curry recipe shortly) and look forward to using more of the vegetable.

The following recipe (sufficient for about 18-20 cutlets) is one I made up as I went along. It uses spices from different cuisines.

the end result – deliciously moreish, melt-in-the-mouth, jackfruit cutlets


500 Grams flesh of unripe jackfruit

250 Grams sweet potato

150 Grams sweetcorn kernel

2 Onions

2-3 Red chilli

2 Teaspoons paste of minced ginger-green chilli

1 Tablespoon smoky paprika

1 Tablespoon allspice powder

1 Tablespoon strong mustard

1 Teaspoon sumac OR jice of one lime/lemon

1 Teaspoon garam masala

Salt to taste

1 Tablespoon oil

1 Cup instant oats

1 Egg


  1. Wash and boil the jackfruit till tender.
  2. Wash and boil the sweet potato. Once cool, peel and cut in chunks.
  3. Steam the sweetcorn kernel.
  4. Peel, wash and finely chop the onion.
  5. Wash and slice the red chilli.
  6. In a large mixing bowl, mash the jackfruit and sweet potato. You can either do this by hand or with a potato masher or the back of a large spoon.
  7. To the mashed jackfruit-sweet potato mixture, add the steamed sweetcorn kernel, chopped onion, sliced chilli, paprika, mustard, sumac (or lime/lemon juice), garam masala, ginger-chilli paste, allspice powder and salt.
  8. Mix well and check for taste. If necessary, add a bit of whatever you feel in terms of spices and salt.
  9. Form into round golf size balls and flatten them with your hand. At this stage, you can refrigerate them for a couple of hours if you like.
  10. When you are ready to cook the cutlets, crush the instant oats and put them in a plate.
  11. Beat the egg.
  12. Dip each cutlet in the egg followed by the powdered oats.
  13. Heat the oil in a non-stick frying pan. Swirl it around so that the base of the pan is completely coated with the oil.
  14. Once hot, lower the heat and place the cutlets making sure that they don’t touch each other.
  15. Fry them uncovered for about 10 to 12 minutes.
  16. Flip them over and cook the other side for the same duration.
  17. By the end, you should get nice crust all round.
  18. Serve hot with tomato ketchup or a sauce of your choice.


  1. I used instant oats to up the nutritional value. You can use semolina or breadcrumb if you prefer.

Fritters of Leftover Couscous

Fritters of Leftover Couscous

  • Servings: 1
  • Difficulty: easy
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Fritters of Leftover Couscous








Okay, so I was in two minds whether to write this post or not. I mean, this is not the most attractive photo of fritters you have seen and a food blog is supposed to be all about drool worthy images.

But it is not often that I find a leftover recipe as delicious (if not more so) than the original.

With ever escalating rise in food prices, throwing away leftovers is something I really try to avoid. Fortunately, most times, I manage to cook enough for one serving but at times, I end up with a bit more.

This was the case when I had made couscous with avocado and chickpea the other day.

One of my favourite food writer is the (in my opinion, at least) very underrated Lyndsey Bareham whose recipes almost always work. Several years back, when she had a column in the UK’s Evening Standard, I had read a recipe of hers for leftover pasta. From what I recall, you mix the pasta (and any sauce or vegetables it is paired with) with some cheese and egg, bung it in a loaf tin and bake it. Once cooked, take it out of the loaf tin, slice and serve.

This recipe has been sitting subconsciously at the back of my mind ever since although I have never had the opportunity to try it.

For today’s fritter recipe, I have adapted Lyndsey’s method, the difference being that instead of making a baked dish out of the leftover, I turned them into fritters.

The following is using leftover couscous but the basic principle (any leftovers mixed with egg and cheese) can work with the likes of rice, pasta, couscous, quinoa or an other grain/cereal.

It is also adaptable. For instance, you can add more vegetables or meat or lentils if the leftover falls a bit short. In my case, I added a small avocado and half cup of boiled chickpeas to stretch the quantity.

scrumptious with tomato ketchup, mustard or hot sauce


1.5 Cups leftover couscous

1/2 Cup boiled chickpeas

1 Small ripe avocado, mashed

1 Egg, lightly beaten

1 Tablespoon grated Cheddar

A pinch of salt

1 Teaspoon olive oil


  1. Combine all the ingredients (except the oil) in a mixing bowl.
  2. Heat a non-stick frying pan.
  3. Add the oil and swirl it around so that the base of the pan is fully coated.
  4. When hot, lower the heat and add a spoonful of the couscous-egg-cheese mix and pat it down with the back of the spoon.
  5. Do the same with the rest of the mixture. Don’t overcrowd he pan.
  6. Cover and cook on low heat for about 8 to 10 minutes.
  7. Uncover, gently flip over the fritters and cook the other side for about 7 to 8 minutes.
  8. Serve hot.

Salmon Fishcake With Oats & Quinoa

Salmon Fishcake With Oats & Quinoa

  • Difficulty: easy
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Salmon Fishcake With Oats & Quinoa








I love all sorts of seafood and considering the fact that I live near a sea, it is kind of ironic that it has taken three months of blogging for fish to finely make an appearance on Kooky Cookyng.

The reality is that it is really difficult to find good quality seafood where I live and so I am not able to eat it as often as I would like to.

I have finally resorted to buying canned tuna and salmon in order to incorporate fish in my diet. So you can expect more fishy recipes in the future.

Salmon Fishcake With Oats & Quinoa UncookedToday’s salmon fishcake were made using John West pink salmon.

to give them a healthy twist, I replaced mashed potato with oats and quinoa

I also decided to incorporate some vegetables to up the nutritional value.

The fishcake were finally dusted in semolina as I didn’t have breadcrumbs.

Since I was also out of tartar sauce, I had these with some Colemans mustard and sriracha hot chili sauce (as can be seen in the photo above). Maybe a bit of an odd partnership but it totally worked.

You can also serve some steamed vegetables on the side if you like.


200 Grams cooked, deboned flesh of salmon

1/2 Cup quinoa

3 Tablespoons quick cooking oats

1 Egg

2 Onions

1 Head garlic

1 Yellow pepper

1/2 Cup peas

2-3 Red chilli (optional)

1  + 1 Teaspoon olive oil

Salt to taste

Semolina or breadcrumb for dusting


  1. Make sure that the salmon flesh doesn’t have any bones.
  2. Cook the quinoa according to instructions on the packet. Cool and set aside
  3. While the quinoa is cooking, peel, wash and finely chop the onion.
  4. Peel and slice the garlic.
  5. Wash, de-core and de-seed the yellow pepper. Chop it finely.
  6. Wash the green peas.
  7. Wash and slice the chilli (if using).
  8. Heat one teaspoon of oil in a frying pan. Add the chopped onion, chilli (if using) and garlic. Cover and cook for about 5 minutes.
  9. Uncover, throw in the yellow pepper and peas. Cover and cook for further 5 t o7 minutes till both are soft.
  10. Let this vegetable mixture cool down.
  11. Beat the egg.
  12. In a mixing bowl, combine the salmon, cooked quinoa, cooked vegetables, beaten egg and oats. You can use your hand or a spoon. I find it easier to mix with my hand since it gives me an idea as to whether the mixture is stiff enough to form balls.
  13. If you find that the mixture is too moist, add some more oats.
  14. Shape the cakes according to the size you like.
  15. Refrigerate them for a couple of hours. This will allow for the oats to absorb any excess moisture and for the fishcake to firm up a bit.
  16. When you are ready to cook them, dust them in semolina or breadcrumb.
  17. Heat one teaspoon of olive oil in a frying pan, making sure that it is spread across the entire surface of the pan.
  18. When the oil is hot, gently place the cakes. Be careful that they don’t touch each other.
  19. Lower the heat and let them cook for about 20 minutes.
  20. Flip them over, again with gentle hands. I find a table knife better for this task than a spatula.
  21. Cook the other side for 20 to 25 minutes.
  22. Serve hot with wedges of lime/lemon and sauce of your choice.

Healthy & Low Fat Cutlet

Oat Enriched Vegetable & Lentil Cake

  • Servings: makes 6 cakes
  • Difficulty: easy
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Oat Enriched Vegetable & Lentil Cake









Today’s recipe came about as I had some french beans and carrot lying around in the refrigerator after making the three bean salad. Didn’t really fancy buying any new ingredients and so was thinking of some innovative way of combining the vegetables with whatever I had in my pantry.

It was a bit of a challenge since I couldn’t think of anything exciting or creative till I hit upon the idea for these cakes where instant oats and lentils are used as substitute for mashed potato.

To be perfectly honest, I was not sure whether the oat and lentil experiment would work. I kept wondering, “what if they didn’t act as binding agents”? And so I had a couple of potatoes on standby just in case the mixture fell apart. Fortunately, they were obedient and lived up to the challenge!

Apart from the high health quotient of the three key ingredients, one other reason these cakes are healthy is because they are cooked in very little oil. This is because I used a non-stick frying pan. If you decide to use another type of cookware, you may have to adjust the quantity of oil required to shallow fry them.

delicious with some spicy tomato ketchup


2 Cups mixed vegetables, chopped (I used french beans, carrots and peas but you can use whatever you fancy)
1 Cup uncooked lentil (I used whole brown lentils, you can substitute with any other quick cooking variety like red or yellow)
1 Cup instant oats
1 Cup parsley
1 Tablespoon prepared mustard
1 Tablespoon Worcestershire sauce
1 Teaspoon paprika
1 Teaspoon allspice powder
Salt to taste
1/2 Cup semolina
1 Tablespoon olive oil


  1. Wash and boil the vegetables and lentils till tender.
  2. Chop and wash the parsley.
  3. In a mixing bowl, combine the boiled vegetables, lentils, oats, parsley, mustard, Worcestershire sauce, paprika, allspice powder and salt to taste.
  4. Use your hands to bring it all together, mashing and mixing as you go along. Do this till you get to the stage where you can shape the mixture. If you find that it keeps falling apart, add more oats.
  5. Once you are happy with the consistency, salt and seasoning, start shaping the cakes.
  6. Put them in an airtight container and regrigerate them for about 3 to 4 hours.
  7. When you are ready to cook them, tip the semolina in a shallow plate.
  8. Dust the cakes in semolina till all sides are completely covered.
  9. Heat a frying pan and place the cakes leaving space in between.
  10. Add a drop of oil on each cake and a bit surrounding them and let them cook on low heat for 30 minutes.
  11. Flip them over and cook the other side for 30 minutes as well.
  12. When you touch them and they feel firm, you know that they are done.
  13. Serve hot with either some tomato ketchup or chilli sauce or mustard or chutney of your choice.

Amaranth Seed, Kidney Bean & Green Pea Cakes

Amaranth Seed, Kidney Bean & Green Pea Cakes









Firstly, apologies for no proper, plated photo. These cakes had been waiting patiently to be served and by the time their turn came, it was all too hurried so there was no real opportunity. I am new to food blogging and am still trying to get to grips with cooking, serving and photographing, all simultaneously!

Yesterday morning, I had boiled amaranth seeds to make these cakes and then came upon this article in Mumbai Boss which extols their virtues; talk about serendipity!

Amaranth Seeds, Kidney Beans & Green PeasMy original plan was to make fish cakes using these seeds (substituting the traditional mashed potatoes). But I decided to use kidney beans instead.

The end result – most delicious cakes which are very similar to fish cakes in texture, requiring surprisingly very little oil and totally moreish.

amaranth seeds may be tiny but they can hold their own against other ingredients

This recipe does require a bit of patience and advance planning if you are going to soak and boil kidney beans.

Amaranth seeds, kidney beans, green peas and spring onions bound together by semolina are very delicate to handle and as you are shallow frying these cakes, you may start wondering if they will ever form a nice crust. But as I discovered, patience pays and if you let them cook for a long time, they will become nice and crunchy on the outside while remaining moist on the inside.

This is the second time I have used amaranth seeds in this way. And am feeling much more confident about how to use them in the future.

The following makes about 15 to 18 cakes depending on their size.


1 Cup amaranth seeds

1 Cup kidney beans

1 Cup green peas

1 Large bunch spring onions (about 10 bulbs)

2-3 Red chillies (adjust quantity according to taste)

1 Tablespoon sumac* (adjust quantity according to taste)

1 Vegetable stock cube

3 Cups water

Salt to taste

1 Tablespoon olive oil

Semolina to dust the cakes (approximately 1/2 cup but you may need more so keep it handy)


  1. First, prep the kidney beans (if using canned, ignore this step). Soak them for 10 to 12 hours and then boil them in some salted water till they are very soft.
  2. Next, cook the amaranth seeds. I used this website as a guide as to how much water I should use. The ratio of 1:3 (1 part amaranth seeds, 3 parts water) works perfectly. So, put the amaranth seeds in a saucepan along with the stock cube and 3 cups of water. Cover, bring to boil, lower heat and let the seeds cook for 30 minutes. You don’t need to stir. Once the seeds are cooked, take them off the heat.
  3. Wash and steam the green peas till tender.
  4. Wash and finely dice the spring onions. For this recipe, you only take the white bulb, not the green stalk.
  5. Finely chop the red chillies.
  6. Pour the semolina in a flat plate.
  7. In a big mixing bowl, tip in the boiled kidney beans, amaranth seeds, green peas, chopped spring onion, chillies, sumac and salt to taste. Bring everything together using your hands (it is easier than a spoon).
  8. Grease you palms with a few drops of oil and make small cakes of the mixture. Place these cakes in the plate which has semolina. Turn each cake so that it is completely covered in semolina.
  9. Once you have shaped all the cakes, put them in the refrigerator for a couple of hours.
  10. When you are ready to cook the cakes, remove them from the refrigerator. Dust them with more semolina if you feel the need. I did this and they formed a nice crust.
  11. Take a frying pan and grease it with a little bit of oil. You will need to use your judgement as to how much oil you require. I used half a tablespoon and it was more than enough.
  12. Heat the oiled frying pan. Once it is hot, very gently place the cakes making sure that they do not touch each other. You will need the space in between them to flip them over.
  13. Let the cakes cook on low heat for about 10 minutes before turning them over with a palette knife or a spatula.
  14. Cook the other side for 10 minutes. Once again flip them over.
  15. Continue cooking each side for 10 minutes till you can see and feel the crust form. Any bits of semolina in the pan will also turn dark brown (as you can see from my photo above).
  16. Once the cakes are cooked and the outside is firm and crunchy, transfer them to a serving plate.
  17. Serve with tomato ketchup or hot sauce.


  1. If you don’t have sumac, you can use the juice of one lime or lemon instead.
  2. The uncooked cakes are very soft so be very gentle as to how you handle them when placing them on the frying pan and during cooking (when turning them over).
  3. Don’t worry if they break a bit. Once they form the crust, they will become firm.
  4. I found the second dusting of semolina (after taking them out of the refrigerator and putting them in a frying pan) helped.


Green Pea & Kohlrabi Cakes

Green Pea & Kohlrabi Cakes









Lately, I am discovering the joys of acting on impulse.

If I had not bought a whole load of fresh peas on a whim without any plan on how to use them, this recipe – one of my most successful experiments, if I am allowed to boast 😉 – would not have been born.

Not only the peas but even the kohlrabi, which is another star attraction here, was bought on spur of the moment.

a partnership of the two vegetables with a little help from sweet potato results in these most yummylicious cakes

Kohlrabi is a member of the cruciferous family of vegetables (its relatives being cabbage, broccoli, cauliflower, bok choy and cress, among others).

According to Healthdiaries, kohlrabi prevents cancer, is high in vitamin C, boosts the immune system, provides energy, is good for the heart, aids in digestion because of its fibre content and is low in calories so good for weight loss.

It is not so easily available where I am but now whenever I see it, will surely be getting it.

Vegetable Base for Green Pea & Kohlrabi CakesApart from the bulb (which has to be peeled), I also used its leaves (plenty of those for such a small sized vegetable!).

If you can’t get hold of kohlrabi, substitute with plain cabbage. The recipe will be just as good.

The other key ingredients which bring everything together are some fresh red chillies, a bit of mature cheddar and instant oats.

Enjoy these cakes with some strong English mustard. They are so moreish, just as well they are healthy too :-).

The following makes 10 cakes.


1.5 Cups fresh peas

2 Kohlrabi

2 Medium size sweet potato

3-4 Red chillies

1 Onion

2 Tablespoons grated mature cheddar

3-4 Tablespoons instant oats

2 Tablespoons olive oil

Salt to taste


  1. Wash, boil, peel and mash the sweet potato.
  2. Wash the green peas.
  3. Detach the stems and leaves from kohlrabi bulbs. Finely wash and chop them.
  4. Peel the kolhrabi bulbs. You can do this with ordinary knife. The outer layer will come off quite easily.
  5. Wash the bulbs and grate them finely.
  6. Wash and chop the red chillies.
  7. Peel, wash and dice the onion.
  8. Heat 1 tablespoon oil in a frying pan.
  9. Add the diced onion, chopped red chillies and salt to taste. Stir around a bit, cover and cook on low heat for about 3 to 4 minutes.
  10. Next, add the peas, chopped leaves and grated kohlrabi. Mix well and cover.
  11. Cook for about 10 minutes so that the peas become tender (but still have a bite to them). Keep an eye on them; you don’t want them too mushy. They should not breakup when you mash them with the sweet potato (which you will be doing later).
  12. After the vegetable mixture is cooked, tip it in a mixing bowl and let it cool.
  13. Once it has cooled down, add the mashed sweet potato and cheddar. Combine well. Keep mashing with the back of the spatula so that the mashed sweet potato come together with the vegetables. Check for salt and add more, if required.
  14. Put the instant oats on a flat plate. Using your fingers, crush them lightly so that some are powdered and others are still in the form of flakes.
  15. With clean hands, form balls of the vegetable mixture and flatten on the palm of your hand to form a cake.
  16. Roll each cake in the oats and pat down the oats so that they stick to the cake. Set aside.
  17. Once all the cakes are rolled, put them in a container and refrigerate for 2 hours.
  18. When ready to cook, put 1 tablespoon oil in a non-stick frying pan and swirl it around so that the base of the pan is fully coated. You just want a very thin film of oil, enough to brown the cakes.
  19. When the pan is hot, lower the heat and put the cakes one at a time. Don’t overcrowd the pan.
  20. Let them cook for 10 minutes before you flip them over.
  21. Cook the other side for 10 minutes.
  22. Serve hot.


  1. Oats are very delicate so make sure that you shallow fry the cakes on a low heat else the oats will burn.
  2. If you can’t get hold of mature cheddar, use any other variety of strong, hard cheese.
  3. If you are not a fan of sweet potato, you can use plain potato.

Remember to refrigerate the cakes for a couple of hours so that they firm up a bit.

Uncooked Green Pea & Kohlrabi Cakes









If you want to leave them in the refrigerator longer (for example, if you are making them a day ahead), place them in a foil scattered with crushed oats. This will keep them nice and dry.

Green Pea & Kohlrabi Cakes Uncooked









Amaranth Seed Fritters/Amaranth Seed Cutlets/Amaranth Seed Burger

Amaranth Seeds Fritters

Amaranth is a versatile genus whose leaves, seeds and plants are used for various purpose. Go here if you would like more information on its properties and health benefits.

I had a packet of Himalayan amaranth seeds lying around in my kitchen cupboard and didn’t know how to use them.

note to sellers: please provide instructions or recipe on the packaging!

Did a bit of research on the internet and settled upon this recipe. I had to slightly modify it but the end result was still delicious. The fritters are soft on the inside with a nice crunchy texture on the outside.


1 cup amaranth seeds

2 cups water

2 boiled potatoes

1 cup shelled peas

One small bunch fresh coriander

2-3 green chillies (or to taste)

5-6 cashew nuts

A handful of quick cooking oats

Salt to taste

1-2 teaspoon oil


  1. Firstly, you need to cook the amaranth seeds and peas. For this, boil water and add a stock cube if you have one handy (I used a vegetable one which gave it a nice aroma). Once the water has boiled, add the amaranth seeds and peas. Cover and cook for 20 minutes. The ratio of water to seeds should be 2:1. Here, I boiled two cups of water to which one cup of amaranth seeds were added.
  2. At the end of 20 minutes, the seeds should be cooked. In my case, the mixture was not completely dry. It had paste-like consistency so I added a handful of instant oats, switched off the gas and let it sit, covered, for half hour. I am glad I did this as the oats absorbed any excess moisture and given how healthy oats are, I think I will add them in the future as well.
  3. While the seeds are cooling, take out a chopper or a food processor and finely chop the cashew nuts, coriander and chillies (no water, you don’t want a paste). The original recipe calls for peanuts which I didn’t have so I substituted with cashews.
  4. Mash the potatoes.
  5. Once the seeds are cool enough to handle, add the coriander, cashews, chillies from the chopper along with mashed potatoes and salt to taste.
  6. Shape them into fritters. At this stage, I had refrigerated them for a few hours to harden them a bit.
  7. When you are ready to eat,  heat a spoonful of oil in a pan and cook the fritters for 10-15 minutes each side on low heat. They are very delicate so please do not touch them till you are sure the under side is browned. In my case, this was 15 minutes. The cooking time will vary depending on your burner.

serve with ketchup, chutney or hot sauce and green salad

I am so glad that I finally got the courage to try out amaranth seeds. I have fallen in love with them and look forward to more experiments.