Sesame Crusted Sundal Patties

These sesame crusted sundal patties are amazing snacks and are protein rich. The sesame seed coating gives a beautiful nutty crunch. These are vegan and are best served with ketchup or green chutney. Did I tell you that these were made with leftovers?

Yes, these patties were made using leftover sundal. I have lots of guests during Navratri golu time and sometimes will have some sundal leftovers. When you are making for a huge number of people, it is inevitable that you'll have here and there leftovers. I usually freeze the sundal, since for the next day I will be making another sundal variety for pooja as well as for guests. Sometimes, there will be a variety of leftovers in ziploc in freezer. Ok! If you are wondering what sundal is, then Sundal is stir fried, cooked legumes and a protein rich snack. 

I use the leftover sundal in a variety of recipes. Defrost the frozen sundal and use in the recipe, in case you are using a frozen leftover like me. Using the leftover dark colored chickpeas and rice (which is also a leftover), I made these delicious patties. These are amazing teatime snacks and can be easily converted to a meal. 

Any type of sundal can be used. This recipe uses a little dalia powder. This roasted dalia or chutney dal and the leftover rice will hold the patties in shape. I added some veggies too! I love veggies and added broccoli and carrots, a little onion and potato. All of these together with a little salt and spices will make this amazing snack. 

This is a vegan patty. I have used nutritional yeast to give a mild cheesy flavor. Feel free to use the equivalent quantity of grated paneer or any cheese of your choice. I have used the stems of cilantro too as they give some fiber as well as aroma to the patties.

Most of the time, there are leftovers. At least in small quantities, like a quarter cup. I do not like to throw them away. No food waste! We are blessed with a bounty and hate to waste food. I think this quality came from my mom. Maybe every mom does it. Right from childhood, I have seen my mom do some magic and give a makeover to the leftovers. The food on your plate would look amazing and would be hard to imagine that it was a leftover. 

With leftover khichdi, I made this Veggie and Cheese Khichdi Bake which turned out to be a super hit in our home. Chipotle Pulao, Chipotle Mac and Cheese, Chipotle Paneer Curry, and Chipotle Black Bean Noodle Soup were made using leftover Chipotle Corn Chowder. When this fortnight's theme was announced to be #Leftovermagic in our Healthy Wellthy Cuisine group, I decided that I have to share one of the leftover sundal recipes as most of the time, it might happen to you too. Sundal can be easily converted to soups, snacks, sides, or main course. In the future, I will share more of those recipes.

I am also linking this to Sundays on Silverado and Happiness is Homemade.

Ingredients

Makes 16 patties

Leftover sundal - 1 cup, defrosted

Leftover rice - 1/2 cup

Roasted dalia - 1/4 cup

Broccoli florets- 1/2 cup

Carrots - 1/2 cup, 1-in chunks

Potato - 2/3 cup, cooked, chopped

Salt - 1/2 tsp

Nutritional yeast - 2 tbsp

Onion - 1/4 cup

Cilantro - 1/4 cup

Thai green chili - 1, chopped

Cumin -1 tsp

Coriander seeds - 1/2 tsp

Cayenne - 1/2 tsp

Turmeric - 1/4 tsp

Sesame seeds - 1/2 cup, toasted

Oil - 4 tsp

Method

Pulse the roasted dalia to a coarse texture in food processor.

Add the rest of the ingredients except sesame seeds and oil to the food processor. Run for a couple of minutes to make a slightly coarse texture. Do not add water.

Transfer to a container and shape about one and a half to two tablespoons of the mixture into a ball.

Roll the balls on toasted sesame seeds to coat thoroughly. Slightly flatten them.

Heat a cast-iron pan over medium flame, drizzle a teaspoon oil and place a few patties and cook for two to three  minutes. Drizzle a little oil, flip and cook for another two minutes. Complete cooking all the patties.

Serve with ketchup or chutney.