The lotus stem with banana patties recipe is an easy, tasty and nutritious recipe that has lotus stem and raw banana along with cottage cheese which makes these patties more nutritious, healthy and tasty. Lotus Stem is an edible part of the aquatic lotus flower plant and is a widely used vegetable in Indian, Chinese and Japanese cuisine. It is also used in making herbal medicines.
Benefits
Lotus Stem composed of many health benefiting ingredients like vitamins, minerals, and phytonutrients. It is an excellent source of vitamin C and dietary fiber. Lotusstem reduces high cholesterol levels in blood, regulates blood sugar, helps in shredding extra kilos and also relieves constipation. It also cuts the risk of heart attack by regulating homocysteine concentrations in the blood. Further, the stem also provides good amounts of pyridoxine, folate, copper, iron, zinc, magnesium, and manganese which is required in the production of RBCs.
Because of above benefits, we should include this nutritious stem vegetable in our diet regularly in the form of snacks, soups, curries etc.
Ingredients
- 200 gms boiled and mashed Lotus Stem( Kamal Kakdi)
- 2 raw banana, boiled and mashed
- 1 tsp cumin seeds
- 1 tsp red chilli powder
- 1 tsp black pepper powder
- 1 tsp chat masala
- 2 tbsp. peanuts, ground and powdered
- 2 tsp fresh curry leaves chopped
- 2 tbsp. fresh coriander, chopped
- 1 tsp green chillies, finely chopped
- 2 tbsp. onion, finely chopped
- 1 tsp grated ginger
- 1 cup grated Cottage cheese (paneer)
- 1 tbsp. lemon juice
- 2 tsp oil for shallow frying
- Salt to taste
- Mint coriander chutney for serving
Method of Preparation
- Heat 1 tsp of oil in a non -stick pan, add cumin seeds and grated ginger and sauté it for few seconds
- Now add finely chopped onions and green chillies to it and sauté it for 2 mins
- Add peanut powder and sauté it
- Now put mashed lotus stem and raw banana to the sautéed onions and sauté till the mixture dries up
- Add red chilli powder, black pepper powder and chaat masala and mix well
- Add paneer and salt and mix well
- Cook till the mixture leaves the sides of the pan. Remove from flame.
- Add lemon juice, finely chopped curry leaves and coriander leaves and let the mixture cool
- Divide this mixture in equal and same sized balls and then press these balls and give it a patty shape
- Shallow fry the patties in a non-stick frying pan using very less oil
- Drain and place them on an absorbent paper
- Serve hot with mint and coriander chutney
Dr. Gurpreet KaurNutrition Expert
Ph.D M.Sc Food & Nutrition
