| Veggie Patties |
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| Servings | Prep Time |
| 4 serves | 10 minutes |
| Cook Time |
| 20 minutes |
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Ingredients
Servings: serves Units:
1/2 cup almond meal or other non-grain flour 500 grams cauliflower cut into florets and roasted for 20-30 minutes 100 grams carrot grated (removed excess liquid) 100 grams zucchini grated (remove excess liquid) 1/2 cup lentils cooked 50 grams cheddar cheese grated 1 large eggs 1 tbsp butter 1 small brown onion finely diced 2 cloves garlic minced 1 tsp paprika 1 tbsp coconut oil unflavoured 1/2 tsp mixed dried herbs (of your choice) 1 tsp rock salt 1/2 tsp black pepper
Instructions
- Put onion, garlic and oil in a pan on medium heat and saute.
- Add cauliflower, carrots, lentils and zucchini and allow to soften. Then add the mixed herbs, spices, salt and pepper. Mix well.
- Remove from heat and allow to cool in a bowl.
- Slowly add almond meal and cheese.
- Once all almond meal has been mixed in, add the egg and fold through.
- Divide mixture evenly into 4 or 6 parts, depending on the size patty you desire, and roll into a loose ball before gently flattening on top.
- Return pan and set temperature to low heat, then add butter.
- Once pan is warm, carefully transfer patties to pan and allow to brown on either side before serving.
- Serve with mash or seasonal veggies.
Recipe Notes
It’s important to set pan to low for final stage of cooking, as it allows the patty to warm through without burning the outside.
Serving suggestion – serve with a creamy cabbage slaw
Nutrition Information
Nutrition Facts
Veggie Patties
Amount Per Serving
Calories 392 Calories from Fat 261
% Daily Value*
Total Fat 29g 45%
Saturated Fat 9g 45%
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Cholesterol 74mg 25%
Sodium 789mg 33%
Potassium 687mg 20%
Total Carbohydrates 24g 8%
Dietary Fiber 10g 40%
Sugars 7g
Protein 16g 32%
Vitamin A 96%
Vitamin C 110%
Calcium 21%
Iron 17%
* Percent Daily Values are based on a 2000 calorie diet.
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