VEGETABLE PATTIES
These appetizing Vegetable Patties are a delicious treat. They are loaded with potatoes, carrots, corn, green beans, and peas, and cooked in flavorful Indian spices! They are vegan, gluten-free, and taste amazing! No need to look any further for the vegetable patties recipe because this is exactly what you're looking for! Making healthy choices is never an easy task. When you're in the home stretch of your workouts, nothing can throw you off course quite like a craving for nourishment that isn't good for your body. However, when you use these vegetable patties, you won't have to worry...
Provided by Michelle Blackwood, RN
Categories Appetizer
Time 1h25m
Number Of Ingredients 23
Steps:
- Place potatoes in a pot of cold water and bring to boil. Reduce heat to simmer for about 20 minutes until potatoes are soft. Meanwhile, prepare vegetables. Preheat oven 400 degrees F and lightly spray baking sheet lined with parchment paper.
- Heat oil in a large skillet on medium heat. Add onion, garlic, and ginger, saute until onions are softened about 3 minutes. Add cumin, turmeric, cilantro, carrot, peas, green beans, corn, and salt. Cook until vegetables are tender.
- When potatoes are tender, drain them using a colander and rinse with cold water. Mash potatoes with a potato masher or a fork, add cooked vegetables and stir to fully combine. Shape mix into balls, then flatten.
- Combine gluten-free flour in a bowl with coconut flour and a pinch of salt.
- Dip patties in flour mix, place on a greased baking sheet. Brush or spray with oil. Bake for 40 minutes, turning halfway.
- Drain and rinse sunflower seeds. Place sunflower seeds in a high-speed blender along with water, tahini, garlic, lime juice, cilantro, cayenne pepper, and salt.
- Process until smooth and creamy. Scrape down the side of the blender and process again. Keep refrigerated for up to 5 days.
Nutrition Facts : Calories 129, Carbohydrate 15, Fat 6, Protein 4
VEGGIE CAKES
Fluffy veggie cakes are a perfect side or Meatless Monday meal.
Provided by Cheryl Bennett
Time 1h20m
Number Of Ingredients 15
Steps:
- Grate zucchini, sprinkle with 1 tsp salt and set in a fine mesh strainer. Place a bowl or plate on top of the zucchini and weigh it down. I stacked 3 cans on diced tomatoes on top and that did the trick.
- Let it sit for AT LEAST 30 minutes, up to 1 hour. After it has drained, wrap it in a clean kitchen towel or a piece of cheesecloth and SQUEEZE! Even more water will come out, we want it as dry as possible!
- Set the drained zucchini aside.
- In a large bowl, mix flour, baking powder, pepper, granulated garlic or Cajun seasoning, if using, breadcrumb and cheese together. Add all the vegetables and toss to combine, making sure to break up the zucchini and coat everything with flour mixture.
- Crack eggs into a small bowl, give a little whisk and pour over veggie mixture. Mix to THOROUGHLY combine.
- Heat a sauté pan (skillet) over medium-high heat, add a drizzle of oil (a teaspoon or two) and swirl to coat the bottom of the pan.
- Using a scoop (or a large spoon), drop mixture into the hot pan and flatten out with your fingers to form a patty.
- Cook for 4 - 5 minutes on each side, turning down the heat if they begin to brown too quickly.
- Remove from pan to a cooling rack set inside of a sheet pan, or a paper towel lined baking sheet.
- Repeat until mixture is gone!
Nutrition Facts : Calories 109 calories, Carbohydrate 14 grams carbohydrates, Cholesterol 52 milligrams cholesterol, Fat 4 grams fat, Fiber 2 grams fiber, Protein 5 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 2, Sodium 537 milligrams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 2 grams unsaturated fat
CORN AND POTATO CAKES
Categories Potato Breakfast Brunch Side Vegetarian Quick & Easy High Fiber Corn Pan-Fry Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 4 to 6 as a side dish
Number Of Ingredients 8
Steps:
- Peel the potatoes, grate them coarse, and squeeze them with the bell pepper between several thicknesses of paper towels to remove any excess moisture. In a bowl toss together the potato and pepper mixture, the corn, the scallions, the cumin, the flour, and salt and pepper to taste.
- In a non-stick skillet measuring 6 inches across the bottom heat 1/2 tablespoon of the butter over moderate heat until the foam subsides, add 3/4 cup of the corn mixture, tamping it down with a spatula, and cook the corn and potato cake for 6 minutes, or until the underside is golden and crisp, slide it onto a plate, and keep it warm, covered. Make 3 more corn and potato cakes in the same manner with the remaining batter and corn mixture. Spread 2 of the cakes with the sour cream, arrange the remaining cakes on the sour cream, and cut the corn and potato cakes into wedges.
POTATO CORN VEGETABLE PATTIES
The original recipe for this was a $2,000.00 Pillsbury Bake-Off winner, but I changed it a little to give it more heat.
Provided by Andtototoo
Categories Potato
Time 25m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- In a large mixing bowl put the potatoes, the drained Mexicorn (a canned corn with bits of green and red bell peppers), cheese, flour, cornmeal, seasoned salt, garlic powder, black pepper, minced jalapeno peppers (or leave out if you don't want it hot), and the cilantro. Stir to blend.
- Add the milk and egg and mix well.
- Make the mixture into patties.
- Fry the patties in a little oil in a nonstick frying pan until golden on each side.
- Drain the cooked patties on paper towels.
Nutrition Facts : Calories 326.6, Fat 11.1, SaturatedFat 6.3, Cholesterol 84.8, Sodium 463.2, Carbohydrate 45.9, Fiber 2.1, Sugar 1.1, Protein 13.7
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