When I’ve got some odd veggies left in the fridge I often like to throw together some veggie patties, they’re super easy, delicious, nutritious, and make great leftovers for lunch! So I thought I would give you a recipe for one I’ve made recently thats fairly simple, and cheap to make, most importantly they’re deeeeelish!
They go beautifully with some fresh salad, or sautéed kale (mm my current little obsession) or even on your homemade veggie burgers! but since they’re packed full of veggies you can even gobble them down on their own.
This recipe is vegan, gluten, and sugar free! plus they’ve got a good source of protein (lentils).
So lets cut to it, what do you need:
1 cup green dried lentils (or 1 to 2 400g can – no cooking needed)
1.5 cup pumpkin
1 small beetroot
1 brown onion
2 cups kale
2 garlic cloves
2 tsp dried spices (I used cumin seeds and cardamom)
2 tbsp flax meal (or 2 eggs for a non vegan alternative)
1/2 cup rice crumbs (for rolling)
Salt and pepper to taste
Olive oil for frying
Optional extras: 1 tsp chilli, 1 tbsp Tamari soy, 1/2 cup fresh herbs (eg. parsley or coriander)
How to construct:
1. Add the flax meal to a mixing bowl with 6 tbsp of water, stir and leave in the fridge- this is how you make your vegan flax eggs. (I made my own flax meal by blending flax seeds into a powder)
2. Cut the pumpkin into chunks and bake in an oven at 180 degrees for half an hour or until soft and golden.
3. While the pumpkin is baking, place the dried lentils in a pot filled with water, bring to boil and cook them until soft (approx 30 minutes) keep topping up with water if it appears like its going to dry out (alternatively you can use canned lentils as these will only need to be drained)
4. Lightly fry the diced onion with a tbsp of olive oil, the crushed garlic, spices, and tamari and chilli (if using)
5. Remove mixing bowl from fridge with the flax ‘eggs’ and Grate into the mixing bowl the carrot and beetroot, add the kale and cooked onion and spice mix. (add any herbs also if using)
6. Drain the lentils to remove any remaining liquid, add half the lentils to the mixing bowl and blend the other half in a processor with the baked pumpkin. Add this to the mixing bowl and stir well, season with salt and pepper to taste.
7. Line 2 baking trays with baking paper, place the rice crumbs in a bowl, scoop out handfuls of the veggie mix and roll in balls and coat in the rice crumbs, place on baking tray and flatten with hands. Continue this using all the mixture, can get a bit messy 😉
8. Now you can choose to fry them on medium heat in some olive oil until crispy, or bake at 180 degrees for half an hour or until crisp and heated through.
Enjoy your patties for dinner and lunch the next day, tastes wonderful topped with some mashed avo and lemon, or a drizzle of tahini. YUM!
Makes approx 15- 16 patties or about 5 servings, so theres plenty to go around 🙂