Cathy Katin-Grazzini
Cathy’s Kitchen Prescription LLC
www.cathyskitchenprescription.com
 
Kashmiri Patties
 
These lively, climate-friendly, nutritious patties celebrate flavors from India. Sweet potato, red lentils, and whole barley are seasoned with aromatics, chilies, herbs, and spices and baked. Garnish with your favorite toppings, sweet or savory, like creamy tofu mayo, an herby green sauce, or a fruity salsa.
 
Prep time 30 minutes
Bake time 1 hour
Makes 14 three-inch patties to serve 4 to 7
 
Spice Blend
1 ½ teaspoons cumin seeds
2 teaspoons coriander seeds
1 teaspoon black mustard seeds
1/3 teaspoon black peppercorns
2 large sprigs fresh curry leaves
 
1 cup red lentils, about 2 ½ cups cooked, rinsed and cooked
½ cup whole (hulled or hull-less barley, rinsed and cooked 
2 medium orange sweet potatoes, about 3 cups, microwaved
2 teaspoons onion powder
2 teaspoons garlic powder
½ teaspoon turmeric powder
1 teaspoon ginger powder
¼ teaspoon amchur powder
1 large handful cilantro leaves and stems, rinsed, dried, and cut in 1-inch pieces
¼ cup shiro (mild, white) shiro paste
2 medium Indian green chilies, cut in slices
 
Heat a small skillet on medium for 3 minutes. Add the cumin seeds, coriander seeds, mustard seeds, and peppercorns. Roast for a minute or two, stirring, just until fragrant. Do not burn or your spices will become bitter.
Grind the roasted spices into a powder, using a coffee grinder.
Reheat the skillet and after 2 minutes add the curry leaves. Roast until lightly toasted and crispy. 
Grind the roasted curry leaves into a powder, using a coffee grinder.
Rinse the red lentils. Transfer to a small pot and cover with water. Bring to a simmer and cook until they begin to dissolve, about 20 minutes. Pour the lentils and cooking water into a strainer, placed over a bowl. Drain completely until cool. The lentils will become a solid, dense mass.
Rinse the whole barley. Transfer to a small pot, cover with water, and simmer for 2 minutes only. Cover and steep the barley until it is cooked but al dente, in about 30 minutes or sooner. Pour the barley and cooking water over a strainer, place over a bowl, and drain until dry.
Preheat the oven to 350°F/325°F convection.
Microwave the sweet potatoes until tender. Scrape the flesh and transfer it to the bowl of a food processor.
Add the onion powder, garlic powder, turmeric powder, ginger powder, anchur powder, the cut cilantro, shiro miso paste, and the ground spice blend and ground roasted curry leaves. Pulse until the mix is just blended but do not over mix,
Transfer the mix into a large bowl. Stir in the drained lentils and drained barley. Use a large wooden spoon to mix together until the lentils and barley are well distributed. 
Taste and correct the seasonings as you like.
Using a 3-inch (7 ½ cm) ring mold to shape uniform patties, set a mold over the transfer plate, add ½ cup of the patty mix to the mold, compress with the fitted press, lift the mold up and off, and transfer the patty to a baking sheet lined with parchment paper.  Repeat until all the mix is used. If your ring mold is close to 3 inches, you should be able make 14 patties, ¾-inch high.
Bake for one hour, checking at 45 minutes. The patties are ready when they are firm in the center and lightly browned on their edges.
Remove from the oven, cool for 10 minutes, then plate and garnish as you like.