Eggplant Patties

It seems that many of my recipes lately mimic mince meat :-/ It's not something I'm aiming for.... it just seems to be happening that way. I'm just enjoying incorporating more veggies into our diet in ways that a bit different than usual. 
Did you see my recent post of broccoli bolognese?

Today's veggie presented in a different way is 

Eggplant Patties

(Makes 10-12 patties)

You'll need:
2 medium eggplants
1 large onion
4 cloves garlic

1 cup besan/chickpea flour
1 teaspoon Italian herbs
2 Tablespoons nutritional yeast
1/4 tomato paste

Chop the eggplants into pieces/cubes. Chop the onion and crush the garlic. Saute in a pan adding splashes of water if the mixture begins to stick. Cook until the eggplant is mushy and no longer white in colour.
Add the mixture to a food processor & pulse the mixture until it is sticky and slightly lumpy but not too finely chopped. 
Gently stir in the remainder of the ingredients until well combined.
Don't be worried if the mixture appears too sloppy to work. This helps the patties from drying out too much.
Shape into patties and place on a lined baking tray. You can either use wet hands, or just spoon amounts of the mixture directly onto the tray & use the back of the spoon to press them gently together.
Bake in a preheated 180C oven for 30-40 minutes until well browned and cooked through. Flip the patties over half way through baking.


























These have been a huge hit in our household each time they've been made. There never seems to be enough leftovers for each of us to take them the next day! They reheat well to become an addition to lunches.

Question of the day:
Do you prefer to eat veggies plain or turned into something a little bit more creative?

Bubble & Squeak Patties

Bubble and Squeak...
A classic and a favourite for many!
And yet it is made in so many different ways. I have seen people make a whole fry pan and slice it up. I have seen many different vegetables added. I have seen them done with different types of potatoes and coated with different things too.
This is my version.

BUBBLE AND SQUEAK PATTIES 

You'll need:
6 medium sized potatoes (1kg)
2 cups frozen carrots, peas & corn
1/4 cup chickpea flour
1/2 teaspoon onion flakes
1/4 teaspoon black pepper

Fill a large pot with water and place the chopped potatoes and vegetables in. Bring to the boil and simmer until the potatoes are very soft.
Strain and return to the pot.
Mash, focusing on the potatoes so that the vegetables aren't too broken down.
Add the flour, onion flakes and pepper. Stir well.
With wet hands shape approx 1/2 cup mixture into patties and use your hands to round the edges.
Place on a lined baking sheet.
(If you have time to cool them first then they will hold together better - if not go ahead and bake them but they will be more crumbly.)


Bake in a preheated 200C oven for 30 minutes (gently flipping once) until golden and slightly crispy on the edges. 
If you want these more crispy you can dry fry them in a frying pan.



Makes 10 patties.

  We love taking these on a picnic! 

Question of the day:
What do you usually add to your "bubble and squeak"?

Basic Lentil Patties - Create your own flavour!!!

I love love love having bean patties. Any kind, any flavour. I just love them.
My husband on the other hand is not a fan at all.
These ones however, he tolerates!

You'll need:
2 tins lentils
1/4 cup besan flour  (chickpea flour)
1 teaspoon mixed italian herbs
2 Tablespoons tomato paste

Drain the lentils and mash them well.
Stir in the other ingredients.
Shape into patties and bake at 200C for 20-25minutes until browned, turning half way through cooking.

These patties are really versatile. Not only are they really quick & easy to make but you can use this mixture as a base and add other veggies or spices as you desire.

Optional extras (pending husbands approval):
Chopped mushrooms, spinach pieces, onion, garlic, capsicum.
Using BBQ sauce or curry paste in place of the tomato works really well too & creates a slightly different flavour for these patties.

Great on burgers, added to salads or by themselves.

Submitted for Healthy Vegan Friday.
You can add your recipe at these blogs:
carrie on vegan                    veggie nook                    greenthickies 

Spiced Lentil Burgers

I created this recipe as part of the 21 day kickstart DIY Wednesday Lunch.

The flavours may seem unusual for a burger but they really work so wonderfully together to create an amazingly tasty burger. 

Enjoy on a roll or with salad. 

You could also roll this mixture into bite size balls if you would rather.

ENJOY!

You'll need:

1/2 tin lentils, drained

1/2 onion, chopped

6 button mushrooms, chopped

1 teaspoon minced garlic

1 teaspoon minced ginger

1/2 teaspoon each paprika, cloves, allspice

100g soft tofu

1/2 cup breadcrumbs

In a frying pan combine the mushrooms and onion with the garlic, ginger, paprika, cloves & allspice. Water fry until the onion begins to soften. Add the lentils and continue to cook for 5 minutes until the vegetables have cooked down well. 

Transfer the lentil mixture to a mixing bowl and add the tofu. Mash together well.

Add the breadcrumbs and stir til everything is well combined and mixture clumps together.

Using wet hands shape into burgers & place on a lined baking tray.

Bake in a preheated 200C oven for 30 minutes, flipping halfway through.

Serve warm or cold.

Mushroom & lentil patties

Yummiest patties :-)

Chop an onion into little pieces, put into a bowl. Add a cup of chopped mushrooms & a tin of drained lentils.
Add about a tablespoon smokey bbq sauce & half cup freshly grated wholemeal breadcrumbs. Add a tablespoon of Orgran egg replacer.
Stir until well combined.
Shape into patties and lightly fry until golden brown.

:-)

Sweet Potato Patties

You'll need:

1 medium sweet potato

1/4 cup chopped pistachios (walnuts also work great in this recipe if you'd rather)

1 tablespoon soy sauce

1 tablespoon tahini

1 chopped shallot

1/2 teaspoon dried thyme leaves

1/2 cup corn flake crumbs (or more if needed)

Peel and slice the sweet potato. Bring to the boil in a large pot and cook until tender.

Drain & transfer to a bowl & mash well.

Add the chopped nuts, soy sauce, tahini, shallot & dried thyme. Mix well (best done whilst potato is still warm so the tahini melts and stirs more evenly).

Add the corn flake crumbs & stir gently until the mixture becomes slightly thicker & will hold together. You may need more crumbs depending on how moist the sweet potato is.

Press into a burger press or alternatively press into patties with wet hands.

Place on a lined oven tray & bake at 180C for 25 mins until lightly browned.

These are delicious served with my cannellini bean mash or bean salad.

I love my tupperware burger press and recommend it highly. Its so easy to use and the burgers come out perfectly shaped & even every time without sticking to the sides.

Okara burgers

Another recipe created to use up okara after making soymilk!

These burgers are really tasty & very nutritious!
The vegetables can be changed to suit any leftovers you might have hanging around.

You'll need:
1 cup okara
egg replacer to the value of 2 eggs
2 tablespoons tomato paste
1 teaspoon mustard
1/2 grated zucchini
1/2 tin corn, drained
3 tablespoons sunflower kernels
1 teaspoon dried oregano
2 tablespoons wholemeal flour

Prepare the egg replacer first. Mix all the ingredients together in a bowl til well combined. Add the egg replacer and stir.
The mixture is quite sticky but this helps the burgers stay moist & not fall apart.
Press the mixture into pattie shapes, even by hand (wet hands with water so mixture does not stick) or alternatively use a burger press.
Place patties onto a baking tray that has been lined with baking paper & bake in a moderately hot oven for 20 minutes turning once during cooking.

Not-salmon rissoles

This recipe was inspired by my mother who used to always make salmon rissoles.
This are the same pink colour and a few familiar ingredients.

 
This recipe makes 3 small patties

Lightly fry together:
1/4 cup chopped mushrooms
1 small onion
half tin of cannellini beans

Mash into a bowl & add
1 tablespoon potato flour
1 tablespoon tomato paste.

Rolls into small patties (you can choose to roll them in more potato flour, or bread crumbs if you like).

Lightly fry until brown.

 (this picture is terrible sorry - oneday I will actually use oil when i fry things and then they'll look better!)

Adzuki bean burgers

This is my all-time favourite veggie burger.
They are easy to make and taste delicious
They can be served as part of a main, or a lunch time meal with salad or on a bread roll.

You'll need:

1 cup adzuki beans
150g firm tofu
1 cup bread crumbs
1/4 cup tomato paste (or tomato sauce if you prefer but the paste has a stronger flavour)
1 tablespoon Italian herbs






Mash the adzuki beans and tofu together in a bowl.

Stir in the breadcrumbs, tomato sauce & herbs.













Mix til well combined.














Shape into patties either with your hands or a hamburger press.

Heat a non-stick fry pan.
Place patties in the fry pan & lightly dry-fry each side til golden brown.

Serve as desired.
Picture shows on a bread roll with lettuce & sweet chili sauce!

Makes 4 patties.