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Aloo Tikki Style Patty with Basmati Rice & Cilantro Raita
2 or 4 Serving Dinner

Aloo Tikki Style Patty

with Basmati Rice & Cilantro Raita

Tags: Less Prep Gluten-Free High-Protein
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
500
FAT
5g
CARBOHYDRATES
100g
PROTEIN
15g


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INGREDIENTS

  1. ¾ cup white basmati rice
  2. 2 tsp curry powder (divided)
  3. 2 Actual Veggies® Green Burgers
  4. 1 oz Forager Project® Organic Dairy-free Cashewmilk Yogurt
  5. 1 lemon, zested and juiced
  6. 2 oz teen spinach
  7. 4 oz Indian Butter sauce
  8. ½ oz fresh cilantro, leaves picked from stems
  9. 2 tbsp olive oil*
  10. Salt and pepper*
  11. *Not included
  12. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  13. For full ingredient list, see Nutrition.
Allergens: tree nut (cashew, coconut)
Tools: Large skillet, Small saucepan with lid
SERVINGS
2 4
PREP & COOK TIME
35 min
CALORIES
500
FAT
5g
CARBOHYDRATES
100g
PROTEIN
15g


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INSTRUCTIONS

1
Cook the basmati rice

Add basmati rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until water is absorbed and rice is tender, 13 to 15 minutes. (4-serving meal: use 2½ cups water)

2
Cook the aloo tikki patties

Add 2 tsp olive oil to a large nonstick skillet over medium-high heat. Sprinkle just half the madras curry powder on both sides of the veggie burgers. Add veggie burgers to the pan and cook until golden brown, 5 to 6 minutes per side. Remove from pan and cover to keep warm. (4-serving meal: use 4 tsp olive oil) TIP: The spinach will cook in the same pan.

3
Make the raita & wilt spinach

Combine yogurt, lemon zest, lemon juice, cilantro, and a pinch of salt and pepper in a bowl and set aside. Return the skillet to medium heat with 1 tsp olive oil. Add spinach, remaining madras curry, and a pinch of salt and pepper and stir. Cook until spinach is wilted, 2 to 3 minutes. (4-serving meal: use 2 tsp olive oil)

4
Serve

Add Indian Butter sauce to the skillet with the spinach and cook until heated through, 1 to 2 minutes. Divide basmati rice and Indian Butter sauce with spinach between two shallow bowls. Top with aloo tikki style patty and cilantro raita. Enjoy!

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