Tasty Veggie Patties Recipes

VEGETABLE PATTIES

Steps:

• 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.
• 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.

TASTY VEGGIE PATTIES

Steps:

• In a small bowl, combine the first 10 ingredients. Shape into four patties. In a large skillet, cook patties in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve immediately.

MORGAN'S VEGGIE PATTIES

Steps:

• In a medium saute pan over medium heat, add 1-ounce olive oil and all raw vegetables except beans. Saute until translucent. Remove and cool.
• Add veggies to beans and mix thoroughly. Add all dry ingredients along with the egg. Thoroughly mix all ingredients and form into 4 patties, cover and refrigerate for 30 minutes.
• In saute pan add 1-ounce olive oil, and cook patties 2 to 3 minutes per side.

VEGGIE PATTIES

Steps:

• Mix the seasonings with the chick pea flour.
• Slowly mix in the water, working well to remove all lumps.
• Stir in the vegetables.
• It is best to let the batter sit for 1 hour or more, although they can be cooked at once.
• Heat a tablespoon of oil in a heavy skillet over medium heat, and spoon in the batter to form patties.
• Fry until browned on each side, about 5 minutes per side.
• Do two or three at a time.
• Add 1 tbsp more oil for the second batch.
• These are nice served with tamarind sauce or even a steak sauce like H.P.

VEGGIE BURGERS

Steps:

• Heat the olive oil in a skillet over low heat, and cook the onion and garlic for about 5 minutes, until tender. Mix in the carrots, squash, and zucchini. Continue to cook and stir for 2 minutes. Remove pan from heat, and mix in oats, cheese, and egg. Stir in soy sauce, transfer the mixture to a bowl, and refrigerate 1 hour.
• Preheat the grill for high heat.
• Place the flour on a large plate. Form the vegetable mixture into eight 3 inch round patties. Drop each patty into the flour, lightly coating both sides.
• Oil the grill grate, and grill patties 5 minutes on each side, or until heated through and nicely browned.

THE BEST EVER VEGAN BURGER RECIPE BY TASTY

Steps:

• Add walnuts to the bowl of a food processor and pulse until crumbly.
• Add mushrooms and blend until finely chopped.
• In a large skillet over medium heat, add 1 tablespoon olive oil and add the mushroom walnut mixture, cooking for 5-8 minutes or until all moisture has evaporated.
• Add soy sauce and cumin and cook, stirring occasionally, until dry. Transfer mixture to a bowl.
• Add 1 tablespoon of olive oil to skillet. Add the onion and cook, stirring occasionally, until semi-translucent, about 3 minutes.
• Add garlic, salt, pepper, and tomato paste, and cook for for another 3-5 minutes until fragrant. Set aside.
• Add black beans and onion mixture to food processor, and blend until mostly smooth.
• Transfer mixture to bowl and add beets, rice, vegan mayo, worcestershire sauce, and liquid smoke, and stir until combined.
• Add in vital wheat gluten and use hands to knead burger mixture together until all wheat gluten is fully incorporated.
• Form burgers into 4 patties about 3-inches (7 cm) in diameter and 1-inch (2 cm) thick.
• In large cast-iron pan, over medium-high heat cook patties about 5 minutes on each side.
• Add on vegan cheese slices and melt.
• Assemble burger with vegan mayo, lettuce, tomato, and red onion.
• Enjoy!