Vegetable Patties with Xec Xec


  • 1 1/2 cups Carrots chopped fine and steamed
  • 8 Medium potatoes cooked and mashed
  • 1 cup Green peas steamed
  • 1 cup Corn kernels steamed
  • 4 Green chillies de-seeded and chopped fine
  • 1 1/2 bunches Fresh coriander chopped
  • 9 Wholemeal bread slices soaked in warm water and squeezed completely dry
  • 4 tsp Salt
  • 1 tbsp Plain flour
  • 6 tsp Leggo’s Tomato Paste
  • Breadcrumbs as required
  • 2 eggs
  • 2 tbsp GC Xec Xec Curry Paste


Combine in large bowl: carrots, potatoes, peas, corn, chillies, coriander, bread, salt, flour, tomato paste, egg and GC Xec Xec Curry Paste.

Taste and add salt if required.

Add breadcrumbs gently while mixing the above, until the mixture holds together. [NOTE: Expect the mixture to be ‘sticky’].

Form a medium-sized ball of the mixture in your palm, using breadcrumbs to help shape the pattie. You can also use a spatula to shape the pattie on a cutting-board.

Fry cutlets in shallow oil in non-stick fry pan, only turning gently when one side is well-browned – to prevent patties from breaking up.

Serving Suggestions

For a light work lunch with GC Tamarind Chutney and a salad

In wraps or burgers

With Red Lentil curry and Rice

Goan Cuisine’s take on Pani Puri


  • Pani Puri Shells sourced fresh from your local Indian Grocery Store- Store in air-tight container

Fillings – Combine ingredients for fillings as follows and use

Tamarind and Chick Pea

  • 1 can chick peas rinsed and drained
  • 1 small red onion fine diced
  • 1 green chilli de-seeded and chopped fine
  • 1 cup fresh coriander chopped fine
  • ½ jar Goan Cuisine Tamarind Chutney
  • ½ cup water
  • Salt to taste

Carrot Quinoa

  • 1 Cup cooked quinoa
  • 4 tablespoons Goan Cuisine Carrot Mescut
  • 1 can coconut milk
  • 1 cup water (if required to adjust consistency of mix)
  • 2 springs freshly chopped mint leaves

Mango Mescut and Yoghurt

  • 2 cups plain Greek Yoghurt
  • 4 tablespoons Mango Mescut
  • 1 bunch chopped chives

Green chilli and Pork

      • 1kg of pork mince browned in 3 tablespoons oil
      • 1 brown onion diced and added to pork and browned further
      • 4 tablespoons Goan Cuisine Green Chilli Jam
      • 1 cup fresh coriander chopped
      • Salt to taste

Note: this makes an excellent slider filling

Serving Suggestions

Use thumb to break into the middle of the pani puri shell and fill with a teaspoon of your filling of choice. Six per person for a starter.