Banana-Carrot (Holiday) bites! Vegan.

These bite sized appetizers are crunchy on the outside, and deliciously moist on the inside, making them the perfect hors d’oeuvres for a holiday cocktail party! Designed to melt in your mouth, you will find them vanishing before your eyes as your guests and family keep flocking back for more. The bananas and yogurt add an unexpected flavor, the ginger and chilies add a “bite” that will entice your guests, and the carrots add that much-needed, healthy touch for this season of food aplenty! Shallow-frying in a non-stick pan significantly reduces oil used, and calories in turn. Having said that, I am of the firm belief that an occasional indulgence does not hurt, and indeed may be necessary to keep us from going off the deep end, as a consequence of feeling deprived!

© Copyright, Sangeeta Pradhan, RD, LDN, CDE

Banana-carrot bites. © Copyright, Sangeeta Pradhan, RD, LDN, CDE

These appetizers can be made  2 -3 days ahead of time, refrigerated and warmed up in a preheated oven at 350 degrees for about 20 minutes, or just until crisp and heated through.

image

© Copyright, December, 2015, Sangeeta Pradhan, RD, LDN, CDE.

Number of servings: 35-36 pattice.

For the paste:

  • 3/4 teaspoon cumin seeds
  • 5 small, hot green chilies, seeded and chopped
  • 2 ” piece of ginger

Method:

  • In the jar of a high-speed blender, blend all the above ingredients to a fine paste, using 3 tablespoons of water. Set aside.

For shallow frying:

4-8  tablespoons peanut oil

For the pattice:

Ingredients:

  • 5-6 firm, raw bananas
  • 2 large potatoes, cooked till soft and mashed
  • 4 small, hot green chilies, seeded and chopped
  • 1 medium carrot, cooked and mashed to a pulp
  • Pinch of mango powder
  • 4 tbsp low-fat, plain yogurt (substitute a dairy free, soy based yogurt if you desire to make the vegan version).
  • 1.5 tsp salt or per taste
  • 1 cup plain breadcrumbs
  • 7-8  tablespoons cornstarch, dissolved in 7-8 tablespoons of water to make a slurry

Method:

  1. Steam bananas in a steamer or pressure cooker until soft and completely mashable. This step is important as the stem of the banana might occasionally remain firm and uncooked.
  2. Transfer cooked bananas, mashed potatoes and mashed carrots to a large mixing bowl. Knead the bananas with your hands until they have been mashed to the same consistency as the mashed potatoes and mashed carrots.
  3. Add the prepared ginger-cumin-chili paste, chopped green chilies, yogurt, salt and mango powder to the mashed carrot, banana and potato mixture in the bowl.
  4. Mix all ingredients thoroughly, and shape into oblong shapes as shown in figure below.

    © Copyright, Sangeeta Pradhan, RD, LDN, CDE

    © Copyright, Sangeeta Pradhan, RD, LDN, CDE

  5. Dissolve cornstarch in water to form a slurry.
  6. In a large, shallow, non stick skillet, heat 2 tablespoons of the peanut oil. Swirl the oil so it covers the entire pan.
  7. Dip each pattice in the slurry, then roll in breadcrumbs, shake off any excess and working in batches of 8-9 at a time, place in the hot oil, until pattice begin to sizzle, about 2-3 minutes.

    © Copyright, Sangeeta Pradhan, RD, LDN, CDE

    © Copyright, Sangeeta Pradhan, RD, LDN, CDE

  8. With a flat wooden spoon, flip to let the opposite side cook.
  9. Regulate the heat so pattice do not burn.
  10. You may need to add very small amounts of oil for every batch, but you should not need a lot if using a non stick pan.
  11. Once the pattice looks golden brown on both sides, transfer to a clean dish lined with paper towels to absorb excess oil.
  12. Serve hot with sweet and sour tamarind or coriander chutney.
    © Copyright, Sangeeta Pradhan, RD, LDN, CDE

    © Copyright, Sangeeta Pradhan, RD, LDN, CDE

    image

    © Copyright, December, 2015, Sangeeta Pradhan, RD, LDN, CDE

 

croquette label

Chef’s tip: For an ” eggeterian” version, you may dip the pattice balls from Step 4 above, in beaten eggs ( I would use about 3-4), instead of making a corn starch slurry, and roll in the bread crumbs before shallow frying. For a less spicy version, omit the green chilies from step 3.

Disclaimer: This blog is strictly for informational purposes and should not be construed as medical advice. Please consult your physician or registered dietitian for recommendations geared to your specific needs.

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About Sangeeta Pradhan RD, CDE

Hi there! Welcome to my blog! If you are confused with all the conflicting messages you get bombarded with every day on carbs, fats, proteins, gluten and anything you can think of related to nutrition, look no further! The purpose of my blog is to cut through all this clutter, utilizing scientific, evidence based guidelines to help you, the consumer, navigate the complex, dietary landscape, and thus empower you to make informed decisions.
This entry was posted in Get cooking, Salads and starters and tagged , , , , , . Bookmark the permalink.

14 Responses to Banana-Carrot (Holiday) bites! Vegan.

  1. The dish looks simply fabulous, beautifully captured…so tempting. Looking forward to trying out…Small change will be operating from a new domain (www.makeupandbreakup.com)…and hearing from you.
    😀

    Liked by 1 person

  2. Thanks, Nihar. Good to hear from you. Your new domain is noted. Hope you like the dish when you try it out! Enjoy! 😊

    Liked by 1 person

  3. I am sure the dish will be fabulous and your recipe are formula of magic and will definitely try it out…
    Indeed food for thought…
    😀

    Liked by 1 person

  4. Thank you for the vote of confidence! 😊

    Liked by 1 person

  5. Now these I may well try out to add to the veggies dishes for a Christmas buffet.. I can see my daughter who is vegan loving these.. 🙂
    Many thanks for this recipe Sangeeta.. 🙂
    Sue

    Liked by 1 person

  6. My pleasure, Sue! Happy to hear from you. Yes, these are completely vegan. Make sure the veggies are completely mashed and season to your taste, allowing the recipe to guide you. Slightly time consuming than your standard appetizer, but well worth it! Happy Holidays and a Happy, Bright and Healthy New Year to you and your family!

    Liked by 1 person

  7. I like the idea I can make these and keep in the fridge before hand so a win win situation when time is often busy at Christmas party time.. 🙂 so thank you..
    I am just now reading about Prebiotics and finding it very interesting..
    Sorry I have not been around visiting as many recently.. and only responding to those who have commented as I have had less time on WP recently.. You will get used to my sudden bulk catch ups… 🙂 And I love reading what you post

    Liked by 1 person

  8. smilecalm says:

    yum yum
    i hope to
    make some 🙂

    Liked by 1 person

  9. Sue, you don’t have to apologize at all! You have a fabulous, very popular blog that I love to read as what you write always strikes a chord in my heart! Glad you got to read the prebiotic article😊!

    Like

  10. Thank you so much! Let me know how it turns out. Happy, Healthy and a Prosperous New Year to you and your family! 😊

    Like

  11. balroop2013 says:

    I have been making similar snacks but never used banana. I need one clarification Sangeeta…how much raw the bananas should be? Completely firm and green? One more thing I liked is that we can shallow fry, which is healthier.
    Thanks for sharing…the pictures are fabulous and mouth-watering. 🙂

    Liked by 1 person

  12. dgkaye says:

    My mouth is watering here! Thanks for sharing these great recipes. Happy holidays again Sangeeta. 🙂

    Liked by 1 person

  13. Hi Balroop, good question. The bananas should be completely raw, without a hint of ripeness to get the right flavor. Steam until very soft so that they can be mashed to a pulp. Hope this helps. Thanks for stopping by. Take care.😊

    Liked by 1 person

  14. Thanks, Debbie. Glad you liked the recipe. Happy Holidays. Take care. 😊

    Liked by 1 person

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