Instant Vegetable Patties Recipe

Instant Vegetable Patties Recipe

  • 2 baking potatoes, peeled and cubed
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon ground turmeric
  • 1 teaspoon ground coriander
  • 1/2 cup frozen green peas, thawed
  • 2 fresh green chile peppers
  • salt to taste
  • 1/4 teaspoon chili powder
  • 1/2 teaspoon lemon juice
  • 1 (8 ounce) can refrigerated crescent roll dough
  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
  3. In a medium saucepan over medium-low heat, heat oil and add cumin seeds. As they begin to sputter add turmeric and coriander, then potatoes, peas and green chile peppers. Stir in salt and chili powder; cook, stirring occasionally, for 5 minutes. Stir in lemon juice.
  4. Roll out crescent dough; fill each roll with potato mixture and form into patties.
  5. Bake in a preheated oven for 20 minutes, or until evenly browned.
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