6 yellow potatoes, peeled, and quartered
1 cup frozen peas and carrots
1 cup frozen corn
1/2 cup diced onion
2 Tbsp. curry powder
1 tsp. dried ginger
1/2 tsp red pepper flakes
1 tsp. garam masala
1/2 tsp. dried coriander
1 tsp. dried basil
1 tsp. dried parsley
1/4 tsp. Himalayan salt
3 Tbsp. Earth Balance spread
2 Tbsp. olive or canola oil
3-4 Tbsp. Belsoy cream substitute (add more if the mixture seems too dry)
1/2 cup whole wheat flour
1/2 cup spelt breadcrumbs
Cover potatoes with cold water and boil until they are fork-tender.
Meanwhile, saute onions in oil until they soften and add the spices. Stir to sweat the spices and add the frozen vegetables. Continue to stir-fry until the vegetables are warm and all the spices are heated through.
When the potatoes are cooked, turn off the burner. Drain and let sit, covered, on the warm stove with the lid on, for a few minutes to steam. The edges of the potato chunks should be fluffy. Now mash the potatoes in the pot, with a potato masher.
Add about half of the veggies (or more) to the potatoes and mix well. Add the Earth Balance and Belsoy and mash until well-blended. Salt and pepper to taste, if necessary.
Sprinkle the flour and spelt breadcrumbs (add some herbs to these, if you wish) onto a plate. By hand, form mid-sized patties with the potato mixture and gently rest in the flour/breadcrumb mix to coat. Carefully flip over the patty and coat the other side. Set on a separate plate. Continue forming patties and setting aside. You should get about a dozen. Or you can reserve some of the mixture for another recipe – a burrito perhaps.
IMPORTANT! Chill these patties for about 20 minutes. You can do your veggie prep while you wait for them to firm up.
Heat a non-stick pan with a couple of Tablespoons of oil. (Oil is hot enough when you sprinkle water on the pan and it sizzles.) Carefully place a few of the patties in the oil, directing them away from yourself to avoid splatters. Cook for about 3 minutes on each side and remove to a foil-lined, or greased pan and keep in a low oven to warm. You may need to add more oil, or even clean the pan and start again, in between batches
Serve on a bed of mixed sauteed greens, such as I did with kale, bok choy, apple, cabbage, or whatever you wish. I seasoned mine with some cilantro, mixed herbs and a red chili sauce blended with apricot jam and green curry paste, but that’s just my preference. Go with your own instincts.