Vegetable patties can be a “middle” part of a burger or served as a stand alone meal with tasty dip and a salad.
Here you can find two ideas for vegetable patties and two more for kefir and mint dip.
The salad of my choice is red sauerkraut.
Enjoy!
Quinoa and beetroot patties
- 1 medium sized cooked beet
- 100 g of quinoa (expanded)
- 1 egg
- a pinch of salt
- 1/2 teaspoon of powdered ginger
Grate the beetroot and place in a bowl, then add quinoa, egg, salt and ginger.
Mix everything well and set aside for 20 min.
Scoop the mixture using a spoon and shape a pattie with your hands.
Heat a large frying pan over high heat and cook patties for 3 min each side.
If you want to bake them in the oven, place the patties on a pan lined with baking paper and bake each side for 15 minutes at 200°C.
Sweet potato and chard patties
- 200 g of blanched and drained chard
- 300 g of sweet potato
- 3 tablespoons of pumpkin flour
- 1 egg
- 1 teaspoon of Happy Lucia’s spice (oregano and basil)
Cut the chard into small pieces then grate sweet potato and mix them together. Add the flour, egg and spice mixture.
Mix everything well again, scoop the mixture using a spoon and shape a pattie with your hands. As in the previous recipe, you can bake them in the oven or on a pan.
I fried them in a pan – heat a large frying pan over high heat and cook patties for 3 min each side. If you want to bake them in the oven, place the patties on a pan lined with baking paper and bake each side for 15 minutes at 200°C.
Kefir, avocado and mint sauce
- 200 ml of homemade kefir
- 1 avocado
- 1 tablespoon of fresh lime juice
- handful of fresh mint leaves
- 1 tablespoon of olive oil
- a pinch of salt
Blend all ingredients into creamy mixture and serve with patties.
Kefir, tahini and mint sauce
- 200 ml of homemade kefir
- 1 clove of garlic
- 2 tablespoons of tahini
- 1 tablespoon of fresh lemon juice
- 3 branches of fresh mint with leaves
- a pinch of salt
- 1/2 teaspoon of ginger powder
Blend all ingredients into creamy mixture and serve with patties.
