savory

Vegetable Patties

Good morning everyone! I hope you are enjoying the weekend just as much as I am 🙂 The other day, I was talking about cooking with a friend of mine, and he told me that he would often make some vegetable patties. I was surprised because I had only tried potato patties before and thought the idea of simply adding a mixture of vegetables sounded very delicious and intriguing. So when I was at home yesterday with a big variety of vegetables in my fridge, just waiting to be used in a delicious recipe, I decided to give it a try – and oh my… it was worth it 😉

I had to experiment a bit with the texture, such that they would not fall apart upon frying, but after adding a bit more of flour, that was no problem any longer. The great thing about this recipe is that you can easily adapt it to whatever vegetables you have at home right now! And since most of them are shredded anyway, they don’t need to be superfresh, you can just as well avoid some foodwaste and simply take all the leftovers from the days before. Adjust the amount of eggs and flour until the mixture does not crumble from your spoon but sticks together – fry and enjoy the lovely taste of the vegetables 🙂

Ingredients (serves 2):

75 g beluga lentils
1/2 cube instant vegetable broth
1/4 bulb of broccoli
1/2 red bell pepper
2 spring onions
4 mushrooms
75 g flour
2 eggs
6 leaves of basil
50 g grated cheese
Salt, pepper, curry powder, cumin
100 g creme fraiche
1/2 lemon

Start by cooking the beluga lentils in vegetable broth according to directions on the packaging. In the meantime, wash the vegetables and cut them into fine bits. For the broccoli, I just cut off the flowery ends and grated the rest coarsely. Put everything into a bowl, add 2 eggs, about 75 g of flour (maybe start with less and then add some more later if necessary) and the grated cheese. Add the cooked lentils as well. Season with chopped basil, salt, pepper, a pinch of curry powder and some cumin. Mix together using a spoon until well combined and the texture is sort of sticky. Heat up a bit of oil in a frying pan and place three spoonful of the mixture in the pan to fry three patties at a time. Use the spatula to flatten the patties a bit. When they are brown on one side, turn the patties until they are evenly baked. Continue to fry the patties until the mixture is empty, adding a bit of oil at times. In the meantime, mix creme fraiche and the juice of half a lemon and season with salt and pepper. Serve the patties together with the creme fraiche dip and some fresh salad.

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