← Go to Epicurious.com

Community Table from Epicurious

from Epicurious

Take your place at the table

This is an unusual one – it’s an adaptation of one of our childhood favourites.

Shopping trips with the family meant that we were usually in for a treat of some sort. Once the shopping bags were full, it was time to pay some attention to our rumbling tummies. A visit to one of our favourite (and there were many) restaurants was a given. There was this one place that served the most delicious potato patties. They were stuffed with a rather unusual combination of grated coconut, chillies and raisins.

We would crave these even if weren’t out shopping. Mum being mum, often indulged us by recreating these at home.

I’ve had a go using yam instead of potatoes. Equally delicious and perhaps a little unusual.

Y is for Yam cutlets

Y is for Yam cutlets


2 – 3 cups frozen yam (suran), thawed

1/2 cup grated coconut

1/4 cup raisins

1/2 + 1/4 teaspoon cumin seeds

2 small green chillis, finely chopped

salt to taste

oil to fry

1/2 cup breadcrumbs (optional)


1. Heat 1 teaspoon oil in a pan, add 1/4 teaspoon cumin seeds, one of the green chillies and the yam. Saute for 3-4 minutes. Add salt. Cover and cook until the yam is done. Keep aside.

2. In another pan, add 1 teaspoon oil, the second green chilli, the rest of the cumin seeds and the raisins. Saute for 1-2 minutes. Turn off the heat and add the grated coconut. Mix well. Keep aside.

3. Mash the yam well. Shape into balls. Flatten each ball with the palm of your hand. Add some of the stuffing and shape into patties.

4. Heat oil in a wok. Roll the patties in breadcrumbs and fry well.

5. Drain and serve hot.



1. If you are using freshly cut yam, boil the yam until it is soft. Drain, mash and keep aside. Follow the recipe above, from step 2. (Fresh yam is more flavourful than the frozen version and may not need the additional ingredients.)

2. If you prefer to skip the breadcrumbs, use a shallow pan heated with a few tablespoons of oil (instead of a wok). Add patties to the pan when the oil is really hot and shallow fry them quickly.




Read the original on: Varan Bhaat

Varan Bhaat, Monica Deshpande

› See my posts

› Visit my blog

Weekend baker, Yoga enthusiast, curious cook, collector of cookbooks, traditional recipes and articles on baking and cooking. Blogging at varanbhaat.wordpress.com and also at ovengoodies.wordprss.com. Stop by and say Hello!