Veggie Patties
Servings: 9 large patties
Ingredients
- 20 g dried mushrooms
- 200 g hot water just off the boil
- 100 g parmesan cut into 2cm cubes
- 1 clove garlic
- 20 g fresh parsley lightly chopped
- 100 g carrot peeled weight, cut into chunks
- 70 g pepitas and sunflower seeds preferably toasted
- 200 g oats or plain sourdough cut into 2cm cubes
- 125 g sun dried tomatoes well drained
- 400 g tin cannellini beans drained
- 2 spring onions white and green parts, roughly chopped
- 1 x 60g egg
- Zest of 1 lemon
- 60 g lemon juice
- 2 tsp sea salt flakes or 1 tsp fine sea salt
- 1 tsp chili flakes
- ½ tsp cracked pepper
- Olive or coconut oil for frying
Instructions
MAKING PATTY MIXTURE
- Place dried mushrooms into a heat proof jug, add hot water, stir and soak for 30 minutes
- Drain mushrooms and pat dry well with kitchen paper
- Place parmesan into TM bowl and mill 10 seconds / speed 9, put aside
- Place garlic, parsley and carrots into TM bowl and chop 3 seconds / speed 7
- Scrape around bowl, add seeds, oats or sourdough, and sun-dried tomatoes and chop 10 seconds / speed 6
- Put mixture aside into a large mixing bowl (the one you will use to form your patties)
- To the TM bowl add drained mushrooms, milled parmesan, beans and spring onions and chop 5 seconds / speed 5
- Scrape around bowl, add egg, zest, lemon juice and seasonings and blend 10 seconds / reverse / speed 4
- Add TM mixture to the bowl with the seeded mix and stir well together to combine thoroughly
FORMING THE PATTIES
- Prepare a tray lined with baking paper for the patties
- Have a bowl with water nearby to slightly dampen your hands as you form the patties
- Divide the mixture into 120g portions (I use my digital scale for this, or use a ½ cup measure but the volume may be slightly different) and form mixture into patties
- NB: I form the mix into a round first, then I flatten it out with my hands into a patty shape
- Place patty onto lined tray and continue until the mix has been used up – you should get 9 patties using 120g mixture, but you can make them as large or small as you like
- Cover patties and place tray into fridge for an hour before pan frying
- NB: if you are keeping the patties for a couple of days before pan-frying, then place patties into a sealed container in the fridge (I use a large square flat Décor pastry container)
COOKING THE PATTIES
- When ready to fry, cover the base of your frying pan with oil of choice, and heat the pan to medium for a couple of minutes
- Whilst the pan is heating, prepare a tray with kitchen paper near by
- Place four or five patties into the pan depending on the size of your pan
- Fry three to four minutes until lightly golden, turn patty over and lightly press down on the top to flatten a touch, and continue cooking for another three to four minutes
- Remove patties from pan and place onto tray lined with kitchen paper
- Continue with the rest of the patties
- Serve as desired
- NB: once cooled, the patties can be stored in the fridge in a sealed container for up to three days
Notes
It is important that the mushrooms and sun-dried tomatoes are well drained, otherwise they will add unnecessary moisture to the mix. That one step will help the patties to keep their shape well which is so important in a good veggie patty.
When I first starting making these patties, I wanted a mix that could be made in advance, and then keep well in the fridge so that they could be prepared on a Sunday for instance, but cooked on a Tuesday night.
I also wanted a patty that once cooked, would keep in the fridge for a good couple of days so that it could be used for lunches, or other meals.
These patties do all of the above so I feel sure they will become a favourite in your "veggie" style meals recipe file.