How great are Veggie Patties, I usually cook a batch up and use them in different meals throughout the week. I love how you can have them simply with a salad in a burger or a wrap. I even just enjoy them by themselves with a little relish as snack. You can pack so many nutritious veggies in them, which makes them great for the kids too. Getting your variety of veggies each day can sometimes be difficult, so these are ideal in helping our bodies get those important nutrients and vitamins. They are such a convenient quick meal, which is perfect after a hectic day.
In this recipe I used the herb oregano, however you can substitute it with any type of herb or seasoning. I also like making them some cumin and sweet praprika (a little chilli is nice to for the adults). Add a tin of black beans too, you then can serve them with your favourite vegan cheese, salsa and avocado. Another delicious version is adding a tin of lentils with turmeric and ginger, then serving it with some wilted baby spinach fresh tomato and hummus. Please tag me in your posts if you make your own amazing vegan patty.
- 1/4 large pumpkin (around 340g)
- 3 large potatoes
- 2 sweet potato (around 750g
- small head of broccoli
- 2 cups grated zucchini
- 2 cups grated carrot
- 1 small capsicum
- 1 small eggplant
- 2 cups chickpea flour
- 3 tablespoon flaxseed meal
- 8 drops doTERRA Oregano Oil
- salt and pepper to taste
- Chop pumpkin into large pieces place on a baking tray into the oven until cooked
- Peel potatoes and place in a saucepan of boiling water and cook until soft
- Place sweet potatoes on a baking tray sprinkle with some salt and cook them in the oven until soft. Once cooked and cooled down peel off the skin
- Place zucchini in a bowl with a little salt mix through with clean hands, let it sit there for at least 30 minutes. Then place the zucchini in a clean light clothe like a chux and squeeze out all the water.
- Cut up broccoli into small pieces and boil in a saucepan with some water until just soft
- Slice up capsicum amd eggplant, place into a frypan with some oil and a tablespoon of crushed garlic
- Place all cooked ingredients in a large bowl and roughly smash up all the veggies well. Add in the chickpea flour, flaxseed meal, oregano oil, salt and pepper. Mix well then place into the fridge for a couple of hours. It is much easier to roll the patties when the mixture is cold.
- Place the oven on a moderate heat. Line a couple baking tray’s with baking paper. Roll and shape the patties to what ever you like. Then place into the oven.
- Bake until the sides start to get crispy. Depending on what size you do they will take around 20 – 40 minutes, These ones in the picture which are a heaped wooden spoonful where in the oven for 30 minutes.
- After taking them out let them cool for a little bit before moving them.
These will keep for 5-7 days in the refrigerator.
Have an amazing day x