Cabbage and Eggs tikki

½ kg cabbage

¼ kg carrot

¼ kg sweet potato/regular potato

½” ginger grated

1 tsp turmeric powder

4-5 green chillies, chopped

1 tsp pepper powder

1 onion chopped

Curry leaves (optional)

1 tsp garam masala

Corriander leaves 

1 cup wheat flour/maida or oats flour

1 cup besan

4 eggs

Salt

Oil

Wash and finely chop or grate cabbage and carrots. Grate the potatoes.

Heat kadai, add oil, saute ginger, add the onions, curry leaves and green chillies and saute. Now add the vegetables, salt, turmeric powder, garam masala powder and cook till vegetables are half cooked. Keep aside to cool.

In a bowl, add the flours, salt, eggs, pepper powder and blend. Add water, if needed to make a thick batter. Blend in the vegetables. Add coriander leaves. Batter should be thick.

Heat a non-stick pan, brush some oil and pour small ladle of the mixture. Cover pan and cook on one side. Brush some oil on top and flip and cook on other side too. Serve hot with tomato ketchup.