Nut Pulp Patties

patties

Ingredients for the patties:

  1. Pulp left from making milk from any nuts. In the photo the nut pulp is of hazelnuts and apricot seeds – 1/2 cup
  2. Parsely finely chopped – 1/4 cup
  3. Finely minced garlic – 3 large cloves
  4. Salt to taste
  5. 2 tsp of oil
  6. 1/2 cup wheat flour
  7. Water as per need

Process: Mix all ingredients well with water and make a dough. The dough will not feel like it sticks together and that is ok because we are not going to roll it rather pat in the palms to make the patties. Let the dough sit for 15-30 minutes. Divide into equal parts and make patties using the palms. Cook them on a large flat pan all together with a lid on the patties. The lid is important to keep the patties soft and moist. Turn over and cook until done with lid on.

Ingredients for the topping:

  1. 3 medium size carrots
  2. 1/2 cup loose parsley
  3. 1/8 cup raisins
  4. 1/4 cup pine nuts
  5. 1/2 lime’s juice
  6. 1 tablespoon extra virgin olive oil
  7. 1 tsp of salt

Process: Add all to a food processor and make a coarse mixture.

Serve: Scoop 2 tablespoons of topping onto each patty and serve. Makes 8 patties. We had it with warm nut milk of (apricot seeds, hazelnut, cacao powder, jaggery, rose-water)

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