Vegan Puffed Patties Recipes

VEGAN PUFFED PATTIES

Steps:

• Heat a pan over medium heat and add 1 tablespoon of oil. Add mustard seeds and cumin seeds to in the oil, once seeds crackle add chopped onion and saute till onion turns brown.
• Now add all the spices as listed in ingredients, as well as boiled potatoes (mash them before adding) and mix well.
• Preheat your oven to 180 degrees C for 10mins. Take the vegan puff pastry sheet and cut into six equal squares. Now add the potato mix to each square, ensuring its not too much stuffed nor too less stuffed. Idea is that you should be able to fold the sheet and give a shape of parcel. If you add too much filling, while you bake, potato will come out, and you do not want that to happen.
• Place all the parcels on the baking tray at 180 degrees for roughly 15mins.
• After baking you will see the patties as seen in the image.
• Now take the tray out from oven and serve hot. Note that patties will be really hot, so exercise care.

EASY VEGAN BURGER PATTIES

Steps:

• Place sweet potatoes into a large pot and cover with water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 20 minutes. Drain and place into a bowl.
• Mash sweet potatoes, kidney beans, onion, and garlic together until it comes together. Mix in salt, black pepper, cumin, paprika, and cayenne. Add cooked quinoa and combine. Shape mixture into patties.
• Heat olive oil in a pan over medium-high heat. Cook patties in the hot oil until browned, 5 to 7 minutes per side.

MUSHROOM VEGGIE PATTIES

Steps:

• Line a sheet pan with paper towels and set aside.
• Place the mushroom caps and stems in the bowl of a food processor and process, scraping down the sides, until the mushrooms are finely minced into something of a paste, almost resembling ground meat. (You can also mince as finely as possible with a knife.)
• Transfer the minced mushrooms to a large bowl. Add the parsley, garlic, salt, turmeric, oregano and pepper, and stir to combine. Add the flour and stir to combine. Beat in the eggs one at a time, stirring until the eggs are well combined and the batter has the consistency of loose yogurt.
• In a large pan with a lid, heat the oil over medium-high. Reduce the heat to medium, and dip two spoons in the hot oil so they're slightly greased up. Using the spoons, drop two tablespoons of batter into the oil to make one patty. With the back of a spoon, even out and shape the patty into an oval as best as you can. Repeat with as many patties as you have room for in the pan. Cover and cook the patties on one side until you see the edges setting and crisping up, about 5 minutes. (You should hear sizzling sounds.) Very carefully lift the lid so you don't get splattered, and use a spatula and spoon to flip the patties. Cover and cook until the other side is golden brown and the patties are cooked through, about 5 minutes.
• Transfer to the prepared sheet pan and repeat with any remaining batter, adding more oil if needed.
• Serve the mushroom patties hot or at room temperature with trimmings.