Veggie Protein Patties

1.In a large mixing bowl, combine besan, mashed cooked soybean, and mashed boiled potato.

2.Add the finely chopped onion, tomato, green chilies (if using), and fresh coriander leaves to the bowl.

3.Sprinkle cumin seeds, turmeric powder, red chili powder, garam masala, and salt over the mixture.

4.Mix all the ingredients thoroughly, adding a little water at a time to form a thick, pliable batter that can hold shape but is not too runny.

5.Heat a non-stick skillet or frying pan over medium heat and add a teaspoon of oil to coat the surface.

6.Take a small portion of the batter and shape it into a round, flat patty about 2-3 inches in diameter and 1/2 inch thick.

7.Place the patty on the hot skillet and cook for about 3-4 minutes on one side until golden brown and crisp.

8.Flip the patty carefully and cook the other side for another 3-4 minutes, adding a little oil around the edges if needed.

9.Repeat the process with the remaining batter, adding oil as necessary to prevent sticking.

10.Once cooked, transfer the patties to a paper towel-lined plate to absorb excess oil.

11.Serve the veggie protein patties hot with green chutney, ketchup, or yogurt dip as a healthy snack or part of a meal.