I love veggie patties and also love fresh herbs, plenty of herbs! So this is a natural combination of “veggie + herbs” to create a light veggie patty.
I have tested this recipe using oats which I know most people would have in their pantry, but I have also made them using my sourdough bread which I milled into breadcrumbs first. I decided to remove that option from the recipe because not everyone would have sourdough on hand. But if you do you can use them as a replacement weight for weight (200g) for the oats if you like that option. So before you start the first step of the recipe, cut your sourdough into 4cm pieces, place into the ™ bowl and chop 8 seconds / speed 6, then put aside until needed in the recipe.
I always have toasted pepitas and sunflower seeds in the fridge ready to use in various recipes (see here) … being toasted they add so much more flavour to your dish, and can replace nuts easily in terms of texture.
I have a passion for middle eastern food and have a little supply of dried barberries in my fridge, so I have used those in this recipe, but they can easily be replaced by dried currents. I get my middle eastern ingredients on-line from The Spice Library here is Perth (see here) and love their produce which is great quality. Dried fruit keeps really well in the fridge if you have the space for it, so I always buy at least a kilo of any dried fruit and replace it as my supply gets low.
These patties are just as delicious warm or cold, can be made in advance and reheated, and keep really well in the fridge for up to three days once they are cooked. They make a perfect light lunch or picnic fare. If you wish to reheat the patties, place them onto a baking tray lined with baking paper, and pop the tray into a preheated 180 degree fan forced oven for 5 to 10 minutes depending on how warm you want them.
I like to serve the patties with a lemon yoghurt sauce (see here), flatbreads, mashed avocados, and a large green salad.
When using a frypan to cook food, I never overheat the pan … I like to preheat it to just under medium temperature and give it a few minutes to get to there with the oil already in the pan, then I add what I need to cook giving it a little time to cook through. I find people can often unintentionally overheat oils and therefore “scorch” the outside of our foods, so for me slow and steady is better. If you follow this process it will take 4 to 5 minutes to cook each side of the patties giving it a light golden colour. So this is what I recommend.
- 500g carrots, peeled weight, cut into 2.5cm pieces
- 200g oats (or sourdough breadcrumbs - see notes)
- 40g toasted pepitas and sunflower seeds combined
- 4 dried Medjool dates, pitted, cut into ¼’s
- ½ fresh red chilli
- 10g parsley, leaves and fresh stems, roughly torn
- 10g mint, leaves and fresh stems, roughly torn
- 6 sprigs dill (approximately 5 to 8g), leaves and fresh stems, roughly torn
- 4 spring onions, trimmed and cut into 4 to 5cm lengths
- 20g barberries, or dried currents
- 1 egg
- 1 tsp sea salt flakes, or ½ tsp fine sea salt
- ½ tsp ground black pepper
- Coconut oil or olive oil, for pan frying
- Place carrots into TM bowl and chop 5 seconds / speed 5
- Add oats, seeds and dates to TM bowl, lightly stir around bowl, then chop 10 seconds / speed 6
- Put mixture aside into a large mixing bowl (the one you will use to form your patties)
- Add chilli, herbs and spring onions to TM bowl and chop 5 seconds / speed 5, add to mixture in large mixing bowl and lightly stir the mix together
- Add barberries or currents, egg, seasonings to the TM bowl along with half the breadcrumb mixture, lightly stir mix together then blend 10 seconds / reverse / speed 5 to incorporate
- Add the TM mixture to the rest of the breadcrumb mixture in the large mixing bowl and mix together well
- Have a small jug of water ready to help dampen your hands as you form the patties
- Press a ⅓ cup measure into mixture, place mix into damped hands and shape into patties, placing them onto a tray as you go (you should get 12 patties from the mixture … if you wish to be particular … like I am sometimes … you can weigh the mix out allowing 80 to 85g per patty which is also about ⅓ cup measure)
- NB: To form the patties I roll the mix into a ball in the palm of my hand, place the ball onto the tray, and then lightly press down on the mix forming the patty into a flattened round shape
- Place a large frying pan over medium heat (have your dial just below medium) and add just enough oil to coat base of pan
- Once pan reaches temperature – give it a few minutes to get to temperature - work in two batches cooking 6 patties at a time, 4 to 5 minutes each side or until golden brown
- Place patties onto a tray lined with kitchen paper, and continue with the next 6 patties
- Serve patties as desired
These patties are just as delicious warm or cold, can be made in advance and reheated, and keep really well in the fridge for up to three days once cooked. They make a perfect light lunch or picnic fare. If you wish to reheat the patties, place them onto a baking tray lined with baking paper, and pop the tray into a preheated 180 degree fan forced oven for 5 to 10 minutes depending on how warm you want them.
I like to serve the patties with a lemon yoghurt sauce (see main post for link), flatbreads, mashed avocados, and a large green salad.
When using a frypan to cook food, I never overheat the pan ... I like to preheat it to just under medium temperature and give it a few minutes to get to there with the oil already in the pan, then I add what I need to cook giving it a little time to cook through. I find people can often unintentionally overheat oils and therefore "scorch" the outside of our foods, so for me slow and steady is better. If you follow this process it will take 4 to 5 minutes to cook each side of the patties giving it a light golden colour.
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