Mutter Patties

This one is going way back! TF and I made this when we were in the old apartment. So... at least six years ago now.

Mutter Patties
Slightly adapted from 660 Curries
For the Croquettes:
2 c. frozen green peas, thawed and drained
1 small red onion, chopped
3 fresh Thai (bird's eye) chiles
2 Tbsp. ginger paste
1/4 c. rice flour
2 tsp. dhania-jeera masala
1/2 tsp. coarse sea salt
1/4 c. chopped cilantro
canola oil (for frying)
1/2 c. unseasoned breadcrumbs

For the Sauce:
1 c. firmly packed cilantro
1/2 c. unsalted dry-roasted peanuts
2 fresh Thai (bird's eye) chiles
1 tsp. granulated sugar
1/2 tsp. coarse sea salt
juice of 1 lime

To Make the Croquettes:
1. Combine the peas, onion, chiles, and ginger paste in a food processor and pulse to mince. (Don't over-process or it will become watery.
2. Transfer pea mixture to a bowl and stir in the flour, cumin-coriander blend, salt, and cilantro.
3. Line a large plate or cookie sheet with several layers of paper towels.
4. Heat ~2 Tbsp. of oil over medium heat.
5. Scoop out ~1/4 c. of the pea mixture, place it in the palm of your hand, and shape it into a ball.
6. Press it into a rough (probably somewhat unmanageable) patty.
7. Sprinkle the patty with breadcrumbs.
8. Fry until brown and crisp on the bottom (5-8 minutes), then flip and cook the other side (another 5-8 minutes).
9. Transfer to the paper-towel lined plate to drain.
10. Repeat with remaining pea mixture.

To Make the Sauce:
1. Combine the cilantro, peanuts, chiles, sugar, and salt in a food processor and process to form a chunky sauce.
2. With the processor running, slowly drizzle in 1 c. water.
3. Scrape sauce into a small saucepan and heat over medium-low, uncovered, until warmed through and slightly thickened (5-7 minutes).
4. Remove from heat and stir in lime juice.

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Adaptations

This one is an easy one!

Vegan-ize It!

For the Croquettes:

2 c. frozen green peas, thawed and drained

1 small red onion, chopped

3 fresh Thai chiles

2 Tbsp. ginger paste

1/4 c. rice flour

2 tsp. dhania-jeera masala

1/2 tsp. coarse sea salt

1/4 c. chopped cilantro

canola oil

1/2 c. uncooked Cream of Wheat (not instant) or vegan breadcrumbs

For the Sauce:

1 c. firmly packed cilantro

1/2 c. unsalted dry-roasted peanuts

2 fresh Thai chiles

3/4 tsp. agave syrup or 1 tsp. vegan granulated sugar

1/2 tsp. coarse sea salt

juice of 1 lime

Make It Gluten-Free!

For the Croquettes:

2 c. frozen green peas, thawed and drained

1 small red onion, chopped

3 fresh Thai chiles

2 Tbsp. ginger paste

1/4 c. rice flour

2 tsp. dhania-jeera masala

1/2 tsp. coarse sea salt

1/4 c. chopped cilantro

canola oil

1/2 c. cornmeal or gluten-free breadcrumbs

For the Sauce:

1 c. firmly packed cilantro

1/2 c. unsalted dry-roasted peanuts

2 fresh Thai chiles

1 tsp. granulated sugar

1/2 tsp. coarse sea salt

juice of 1 lime