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!
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.
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
- 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:
- 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
- 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.
- 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.
- 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.
- Mix all ingredients thoroughly, and shape into oblong shapes as shown in figure below.
- Dissolve cornstarch in water to form a slurry.
- In a large, shallow, non stick skillet, heat 2 tablespoons of the peanut oil. Swirl the oil so it covers the entire pan.
- 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.
- With a flat wooden spoon, flip to let the opposite side cook.
- Regulate the heat so pattice do not burn.
- 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.
- Once the pattice looks golden brown on both sides, transfer to a clean dish lined with paper towels to absorb excess oil.
- Serve hot with sweet and sour tamarind or coriander chutney.
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.