May 22, 2018

Roasted Veggie Patties

Homemade veggie patties are just the best! Everything is made from scratch, and you know exactly what kind of wholesome ingredients were used. In this delicious case, the patties are not just vegan but also gluten free, soy free, and suitable for the Paleo diet as well. They are perfect companions for all kinds of salads, but you can also enjoy them in a burger, sandwich, or wrap. Their slightly smoky flavor really reminds me of grilling season but, of course, these guys are wonderful any time of the year.

Ingredients (for about 14 patties):

For broiling:

1 medium size sweet onion, halved, thickly sliced
1 sweet potato ( generous 12 oz/350 g), cut into about 3/4 inch (2 cm) cubes
7 oz (200 g) broccoli florets and stems (ends removed, peeled, and cut into 1 inch (2.5 cm) pieces)
5.3 oz (150 g) crimini mushrooms, sliced
1 tsp Celtic sea salt
2 tsp smoked paprika
5 Tbsp extra virgin olive oil

To purée with:

2 cups (320 g) cooked chickpeas

Remaining ingredients:

generous 1/2 cup (60 g) pecans, chopped
3 tsp yellow mustard
1/2 cup fresh parsley, minced
1 Tbsp fresh thyme, minced
freshly ground black pepper to taste
more Celtic sea salt to taste, if necessary

For frying:

sufficient extra virgin olive oil

Preparation:

Set oven to broil.

Wash and cut vegetables.

Place all the ingredients for broiling into a large bowl and thoroughly toss to coat the vegetables. Transfer the vegetables to either one large rimmed baking sheet or two smaller ones. Broil on middle rack for about 10 minutes. Remove baking sheet(s) from oven, stir vegetables to avoid charring, and return to the oven for another 5 to 7 minutes. Keep checking! When they are done, let them cool down a bit.

Place the broiled veggies back into the large bowl, add the chickpeas, and purée to your preferred texture. You could probably also use a food processor for this step.

Now add the remaining ingredients and either use your hands or a spoon to thoroughly combine. Season to taste with freshly ground black pepper and more Celtic sea salt, if necessary.

Place a small bowl with water next to your work surface to keep your hands wet for the next step. It’s not really necessary, but it makes forming the patties much easier.

My patties were about 3 inches (8 cm) in diameter, but you can make them a little smaller or bigger as well. Form about 14 patties and use up all the dough.

Preheat a large frying pan on medium heat. Add olive oil with patties and fry for about 8 minutes on each side until they are perfectly brown. Carefully flip them because you don’t want them to break.