vegetable patties

Food trend, nowaday, is trending towards healthy vegan food with less carbohydrates, especially with diabetes and blood sugar prevalence at an all time high level. I tried to make vegan patties with lots of vegetables and used a small quantity of  chickpea flour (contains lots of proteins) as a binder. It is very simple to make, tastes  delicious and also can be stored for a couple of days in a fridge. The recipe below details the vegetables that I used but the recipe can use any vegetable that you like. <br>Enjoy this as breakfast or snack and require little effort.

Diabetic Friendly Vegan Breakfast Patties

besan (chickpea flour)

onion

carrot

½ cup cauliflower- finely chopped or grated

cabbage

bell pepper

green chili finely chopped or to taste

tsp ginger garlic paste

cilantro

salt

tsp chaat masala

tsp red chili powder

turmeric powder

tsp ajwain

Circular patties mold (optional)

Cilantro chutney

Mix together all ingredients (except oil) in a wide bowl

Slowly add water and make a thick batter. Do not add too much water. If required, add more chickflour

Keep aside for about ½ hour

Take a pan or griddle, heat on the medium heat.

Take the mixture prepared above and mix well. If it is too thick, add more water

Put a little oil on the heated pan/ griddle. Take the patties mold, put on the pan/ griddle and add the mixture to every tikki maker.

When it is cooked on one side (3-5 minutes) or until golden brown, flip it, apply oil and cook from the other side until golden brown.

Serve with chutney and/ or tomato ketchup.

These Vegetable Fritters are made with zucchini, carrots, and potato.  They are great for lunch or as an appetizer and you will not be able to stop at one!

Vegetable Fritters with Yoghurt Feta Dip

green zucchini, grated

potato,

carrots,

onion,

tomato paste

vegetable bouillon

bread,

black pepper

oregano

tbsp crumbled dried mint or ½ cup fresh mint, finely chopped

parsley, finely chopped

crumbled feta

graviera, grated

Quaker oats

all purpose flour,

Extra virgin olive oil

Wash the vegetables and let them drain.

Grate the zucchini and sprinkle some salt on...

Grate the zucchini and sprinkle some salt on top. Let them sit for half an hour in a colander and then squeeze to remove all excess water.

Grate the potato and squeeze out the water...

Grate the potato and squeeze out the water as well.

Put the drained potato and zucchini in a...

Put the drained potato and zucchini in a bowl. Add the grated carrot, the parsley, the egg, as well as both cheeses, the mint, salt and pepper and oregano.

(Easy on the salt, as feta is salty...

(Easy on the salt, as feta is salty and we added some salt on the grated zucchini.)

Put the onion, the tomato paste and the bouillon...

Put the onion, the tomato paste and the bouillon in a food processor and mix to puree.

Empty it in the bowl and add the...

Empty it in the bowl and add the bread and mix to make the bread crumbs. Finally add the Quaker oats and mix well.

Let the mixture stand in the fridge, for...

Let the mixture stand in the fridge, for at least half an hour, to absorb the fluids.

Heat the olive oil in a heavy skillet...

Heat the olive oil in a heavy skillet or non-stick frying pan.

Form them into patties and dredge them with...

Form them into patties and dredge them with the flour.

Fry on both sides until golden and remove...

Fry on both sides until golden and remove them on kitchen paper.

Serve them with Greek Yoghourt and Feta Dip.

https://mediavine-res.cloudinary.com/video/upload/dao5timgdkiaienyiceh.mp4

Vegetable fritters are so easy to make and a good way to use some leftover veggies in your fridge.

Vegetable Fritters with Feta and Yoghurt Dip

A healthy vegan patty recipe made with whole food ingredients and a whole lot of love!

Vegetable Patties

zucchini (shredded)

Red onion (shredded)

garlic (minced)

broccoli (grated)

chickpea flour

tbsp flaxseed (mixed

olive oil

celery leaves

Place the zucchini in a colander and sprinkle it with salt. Allow to sit for 10 minutes, and then with a clean cloth, drain out as much liquid as possible. Mix the flaxseed with water and allow to sit for 10 minutes as well to thicken. 

Preheat the oven to 400F and line a baking sheet with parchment. 

Combine the drained zucchini, garlic, broccoli, chickpea flour, flax seed gel, salt and olive oil in a bowl until a batter is formed. 

Using a spoon, separate the batter into 12 equal patties, around 3 tablespoons each onto the baking sheet. They should be around 1 cm thick. At this point, you can give them a spray with olive oil for a crispier fritter. 

Place in the oven for 12 to 15 minutes, until crispy. Dip in your favorite sauce of choice. We love my green goddess dressing.

These appetizing Vegetable Patties are a delicious treat. They are loaded with potatoes, carrots, corn, green beans, and peas, and cooked in flavorful Indian spices! They are vegan, gluten-free, and taste amazing!

potatoes

coconut oil (extra

onion (chopped)

garlic

ginger

cumin

turmeric (powder)

cilantro leaves (chopped)

carrots (diced)

green peas

green beans (chopped)

corn (kernels)

sea salt (plus extra for gluten-free flour)

gluten-free flour ((chickpea flour, rice flour))

coconut flour ((optional))

sunflower seeds (soaked for at least 1 hours)

water

tahini paste

lime juice

cilantro leaves

Cayenne pepper (optional)

sea salt

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.

To Prepare The Vegetable Patties

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.

To Prepare The Cilantro Sauce

What a great to make these vegetable patties! The best way to make veggies for my kids!

This looks like an awesome recipe! I'm sure my husband will enjoy this meal.

These Vegetable Patties are a game-changer for anyone looking to add more plant-based goodness to their diet. A must-try for veggie lovers!

Your vegetable patties sound absolutely scrumptious! Your post is a delightful treat for food enthusiasts like me. Thanks for sharing this mouthwatering recipe – it's a real culinary gem!

These look yummy! I just love the flavors of Indian food and these look easy to make.

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Top 4 vegetable patties recipes from across the web

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