By Jessie Lehail,
Special to the Post

The sign of a good cook is being able to breathe life into leftovers. I am enamoured by cooks like my mom who transforms leftovers into delicious creations. She can deconstruct flavours or create layers of umami and depth to dishes – and she makes it all look easy.

This recipe is wholly her creation. It’s perfect for those days when you need to use all the odds and ends in your fridge. It is super versatile and quick and it needs about 14 ingredients.

Perfectly crisp on the outside. Tender, not mushy. Spicy and hearty with just enough salt. And just right for satisfying cravings for samosas in a pinch.

Use ingredients that merge the gap between wet and dry ingredients so you get a workable mixture. Start with a can of beans like cannellini, add in some mashed potatoes and some greens, like shredded zucchini, spinach, and cilantro. It can be any vegetable. Use a food processor to puree things up.

These veggie cakelettes can be served with a variety of Indian inspired condiments like pickles, chutneys, and raitas, but also classics like ketchup and mustard.

Don’t overcook, you want these hot, but not dry. Also ensure the pan has enough oil before cooking. The patties should be nicely browned and crispy on both sides.

Samosa Inspired Savoury Veggie Cakelettes

• 1 can cannellini beans

• 2 cups mashed potatoes

• 4 firmly packed cups finely chopped, stemmed, washed spinach

• 1 zucchini, shredded

• 1/2 cup cilantro, finely chopped

• 4 tablespoons grated ginger

• 1/2 onion chopped

• 3 fresh, hot green chili, finely chopped

• 1 t ablespoon garam masala

• 1 teaspoon cayenne pepper

• 1 teaspoon ground black pepper

• 1 teaspoon ground cumin

• Salt to taste

• A few tablespoons of chickpea flour (to form a mixture)

Directions

Combine all ingredients food processor, except chickpea flour and pulse until chunky but not smooth. Put mixture into a large bowl and add a few tablespoons of chickpea flour until it’s a loose mixture (not too dry or too wet). Let mixture rest for a few minutes. With wet hands, shape into cakelettes and let rest again for a few minutes. Film bottom of a large frying pan with oil and turn heat to medium. When hot, add cakelettes. Cook undisturbed until browned, about 5 minutes; turn carefully with spatula and cook 3 or 4 minutes until firm and browned.

Jessie Lehail is the author of Indian Influence, a food blog that takes global eats and reinterprets them with a South Asian influence. Visit her blog at www.indianinfluence.ca.