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.

These Sweet Potato Corn Patties are crispy on the outside, soft and creamy inside, and made with simple, wholesome ingredients for an easy lunch, weeknight dinner, or meal-prep favorite.

Sweet Potato Corn Patties (Quick and Healthy)

sweet potatoes (about 18 oz

corn

all-purpose flour (sub gluten-free flour)

Parmesan

garlic (grated)

smoked paprika

cumin (optional)

salt (plus black pepper

lime (to squeeze on top)

olive oil (for cooking)

Cook the sweet potato

Cook the sweet potato: Pierce 2 medium&#32;sweet potatoes several times with a fork and microwave for 6 to 8 minutes, or until very soft.Cut them in half, scoop the flesh into a large bowl, and mash with a fork until mostly smooth. Let cool for 2 to 3 minutes.

Make the mixture

Make the batter: Cut the kernels off 2 ears&#32;fresh corn.Add the corn, ¾ cup&#32;all-purpose flour, ⅓ cup&#32;grated Parmesan, 1 large&#32;egg, 1&#32;green onion (chopped), 1 clove&#32;garlic (grated), 1 teaspoon&#32;smoked paprika, ½ teaspoon&#32;ground cumin, ¾ teaspoon&#32;salt, and black pepper to the mashed sweet potatoes. Mix well with a fork.The mixture should be thick and sticky. If it feels too soft, stir in 1 to 2 more tablespoons of flour. Sweet potatoes vary in moisture, so adding a little extra flour is sometimes necessary.

Shape and cook

Cook: Heat 2 tablespoons&#32;olive oil in a large nonstick skillet over medium to medium-low heat.Spoon about 2 to 3 tablespoons of the mixture into the skillet and gently flatten it with the back of a spoon into a patty about ½ inch thick. Cook 4 patties at a time.If you&#39;re unsure about the consistency, cook one test fritter first. If it falls apart when you flip it, stir 1 to 2 more tablespoons of flour into the remaining mixture before cooking the rest.Cook for 5 to 6 minutes per side, or until golden brown and cooked through. Adjust the heat as needed so the patties brown without burning. Transfer to a paper towel-lined plate and repeat with the remaining mixture, adding a little more oil if needed.

Serve

Serve: Serve warm with a generous squeeze of fresh lime juice. Top with sliced green onion and enjoy with your favorite dip.

Wow! As a sweet potato abd cirn fan, Ì will definately try it. Thanks for the recipy.

Ok we loved this recipe
Easy 
Hands down delicious 
Has all the parts in my fridge..pantry
Didn't change a thing
Didn't cook it all so will add more of each spice 
Thanks for a great recipe
Look forward to what your next recipe will be
Buen provecho

First of all, I'm not a huge sweet potato fan, but I love fresh corn. So I decided to try this as written... Wowzer... I love this. You have the BEST recipes. Thank you

Quick easy and tasty as a Coeliac I use gluten free flour which needs tweaking for the amount used

https://www.youtube.com/watch?v=UZEFGVm-UvY

⭐️ Get Recipe: https://theplantbasedschool.com/sweet-potato-corn-patties/

These Sweet Potato Corn Patties turn a handful of simple ingredients into crispy, golden patties with a soft, creamy center, making an easy, budget-friendly meal that’s perfect for busy weeknights or meal prep.

Ingredients 
▢2 medium sweet potatoes about 18 oz / 500 g raw
▢2 ears fresh corn kernels cut off (about 2 cups / 300 g)
▢¾ cup all-purpose flour sub gluten-free flour
▢⅓ cup grated Parmesan
▢1 large egg
▢1 green onion finely chopped and tops used for garnish
▢1 clove garlic grated
▢1 teaspoon smoked paprika
▢½ teaspoon ground cumin optional
▢¾ teaspoon salt plus black pepper to taste
▢1 lime to squeeze on top
▢2 tablespoons olive oil for cooking

❤️ Nico & Louise

Sweet potato Corn Patties

A delicious and healthy vegetable patty recipe perfect for a weekday snack, a great addition to add to an egg breakfast sandwich or even an easy healthy appetizer.

zucchini, (grated)

carrots, (grated)

broccoli, (grated)

flour

eggs

Cajun seasoning

pepper

vegetable oil

Place grated zucchini in a cheese cloth and squeeze out all the liquid.

In a large bowl, add zucchini, carrots, broccoli, eggs, flour, and seasoning. Mix until combined.

Using a 1½ inch cookie scoop make balls, flatten slightly, and place in hot oil. Fry until golden brown on both sides.

Remove from oil and place on a plate lined with paper towels.

Yields approximately 12-14 patties.

Okay, I’m trying these, Terri-tot.  These look amazing, and the different suggestions for variations is brilliant.

Sounds yummy like to make and take to my Adventist church lunch we have every sabbath ,,,,,saturday

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