Vegetable Patties Recipes

TASTY VEGGIE PATTIES

Steps:

• In a small bowl, combine the first 10 ingredients. Shape into four patties. In a large skillet, cook patties in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve immediately.

VEGETABLE PATTIES

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.

ROOT VEGETABLE PATTIES

Steps:

• Combine all ingredients except oil in a bowl. Heat 2 tablespoons canola oil in a large nonstick skillet then drop 4 mounds of vegetables using about 1/2 of the veggie mix into the pan and flatten each mound a bit. Cook patties 3 to 4 minutes on each side, drain on paper towels and repeat with remaining oil and vegetables to make 8 patties, total. Serve at room temperature.

VEGETABLE PATTIES

Steps:

• In a 10" non stick skillet, combine the mush, stock, onions and garlic. Cook, stirring over medium high heat for 10 mins or until the mush release their liquid.
• Add the potatoes and broccoli, cook, stirring for 5 mins or until the broc is soft. Transfer to a medium bowl. Add the swiss, parm, eggs, thyme and salt to the bowl. Mix well and form into small patties.
• Place the bread crumbs on a plate and dip the patties in the crumbs, patting to make sure the crumbs adhere.
• Wash and dry the skillet. Coat with non stick spray and place over med-high heat until hot. Add the patties, working in batches. Cook for 5 minutes Turn and cook for 5 more or until golden brown.
• Freeze on a tray for several hours. Pack in a plastic bag. Thaw overnight in fridge. Place in 12" skillet, cover and cook over med high for 5 minutes.

JAMAICAN VEGGIE PATTIES

Steps:

• Heat the oil in a deep saucepan over a medium heat and cook the onion with a small pinch of salt for 8-10 mins, stirring regularly until softened. Add the garlic, 2 tsp of the curry powder and the herbs, and stir until fragrant, about 30 seconds.
• Add the mixed vegetables, stock, sugar and hot pepper sauce, if using. Turn the heat up to high, bring the mixture to the boil, then reduce the the heat to low, cover and simmer for about 10 mins. Add the bread, then continue to simmer over a low heat for another 8-10 mins, stirring occasionally until thickened. Taste for seasoning and leave to cool.
• Roll the pastry out on a lightly floured surface to a 5mm thickness. Stamp out 16-20 circles (about 8cm in diameter) using a biscuit cutter, then spoon the cooled filling over one half of each pastry circle. Fold the other half of the pastry over to enclose the filling and create a semi-circle then crimp the edge with a fork to seal. To freeze, put the patties on a baking tray lined with baking parchment and open-freeze until solid. Transfer to a freezer bag, seal and freeze for up to two months. Defrost in the fridge overnight before using or bake the patties from frozen.
• Heat the oven to 220C/200C fan/gas 7. Arrange the patties on a baking tray lined with baking parchment. Whisk the turmeric and remaining 1 tsp curry powder into the beaten egg, then brush this over the patties. Bake for 18-20 mins (or 25 mins from frozen) until the pastry is golden and cooked through, then serve immediately.

VEGETABLE PASTIES

Steps:

• In a large bowl, mix together all-purpose flour, whole wheat flour, and salt. Cut in shortening until mixture resembles coarse crumbs. Stir in water until mixture forms a ball. Divide dough into 8 pieces, and shape into balls. Cover, and set aside.
• Heat olive oil in a large heavy skillet over medium heat. Saute onion and garlic until soft and translucent, about 5 minutes. Stir in carrot, turnip, potatoes and mushrooms. Add water, bouillon cube, tarragon, salt and pepper. Cook for 15 minutes.
• Preheat oven to 400 degrees F (200 degrees C).
• Roll each pastry ball into a circle, 6 to 8 inches in diameter. Place about 1 cup of filling on one half of each circle. Fold pastry over filling, and pinch edges to seal. Place on baking sheet, and brush with egg.
• Bake in preheated oven for 45 minutes, or until golden brown.