Okay, so I’m no vegetarian, but I do like to see what I can do with food before I use meat. If there is a meat-free alternative, which is also tasty – then I’ll try it. So, when my boyfriend asked if we could make chicken nuggets, I suggested a veggie alternative instead.
My first instinct was to go for falafel. But lo and behold, we had no chickpeas in the pantry. Not to be coerced by the chicken in the fridge, I knew there must be a falafel alternative which would taste great in a toasted wrap.
So I grabbed all of the vegetables I had and made this recipe.
Luckily, there is plenty of opportunity to add and take away any vegetables you like/dislike; the only real obligation is to make sure you’re not making your mix too wet as this will affect its shaping.
Here’s my healthy vegetables patties recipe. Try it out for yourself and let me know you get on in the comments, below!
Vegetarian Patties Recipe
- 1 head broccoli floret, chopped
- 2 carrots, chopped
- 200g chestnut mushrooms, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- 1 teaspoon onion powder
- Handful of fresh thyme
- 3 cloves garlic, chopped
- 1 egg
- 2 tbsp plain flour
- 200g breadcrumbs
- In a food processor, blitz and pulse the broccoli, carrots, mushrooms, salt, pepper, onion powder, thyme and garlic – the mix should be very finely chopped.
- Add the egg and blitz again until fully combined.
- In a separate bowl, mix the vegetables in with the flour and one-third of the breadcrumbs. Stir together until the mixture can easily shape into a ball in your hands.
- On a plate pour the rest of the breadcrumbs. Shape the mixture into 16 balls and roll into the breadcrumbs until coated all over.
- Refrigerate for a few hours.
- Then place on a baking tray with parchment paper and bake for 15 minutes on either side. The patties should be crispy on the outside and soft on the inside.
- Add to wraps, pitas, or by itself with some healthy homemade chips. Gorgeous!