Tasty Tuesday {versatile vegetable patties}

Tasty Tuesday is back! I had about 84 thoughts for this week’s recipe. But they were all sweet, and I figured I should {at least at the outset} try to do one sweet, one savoury. Let’s see how I go with that …

Versatile vegetable patties: I’ve been making these for at least a year now. I don’t actually remember where I found the original recipe, but I remember thinking they would be a good place to hide vegetables if you had a child who wasn’t overly keen. Unlike Love Bug, who can’t get enough of her veggies and fruit.

Over the past year, they’ve evolved. In our home they are made with gluten-free rice crumbs, or quinoa crumbs or a combination of both. They are incredibly versatile because you can have one hero vegetable, or a number of vegetables in them. You can bake them in little rounds, as the original recipe suggested, or bigger bites or as we’ve tried recently, as patties. These are meant to be a quick and easy recipe, using whatever veggies are floating around in your fridge.

Bubba takes them to day care with some lightly steamed carrot sticks and organic humus. We eat them as afternoon snacks on the weekend with my roasted caramelised tomatoes as a dipper. They can be mashed up as you would with a falafel and popped into a wrap or a pita bread with some salad.

The pattie version can also be stacked in a burger with all of your favourite burger inclusions. Or, they can be served on a bead of white bean mash with some roasted baby beetroots.

I told you: such versatile veggies!

tasty tuesday 1 tasty tuesday 2 tasty tuesday 3 tasty tuesday 4 tasty tuesday 5 tasty tuesday 6 tasty tuesday 7 tasty tuesday 9 tasty tuesday 9a

So, what do you need?
{for 18 bite sized or 6 x bite sized and 6 x patties}
1 cup gluten-free crumbs {rice or quinoa – today we used half a cup of each} or if your tummy isn’t as grumpy about gluten as ours are, you can use bread crumbs
1 cup grated cheese {I like to use a mix of Italian cheeses, but have also made them with good old tasty cheese – if you’re vegetarian make sure you look for non-animal rennet cheese}
Half a teaspoon of Massel chicken stock powder {it’s vegetarian}
1 tablespoon of organic tomato paste
Throw in some herbs: sage, basil, oregano – whatever you’ve got {or if you’re having a short-cut night a squeeze of Italian herbs}
Mince a clove of garlic {or two if you’re like me and are a fan of garlic}
3 eggs from happy hens
Cracked pepper & Himalayan rock salt
Vegetables: this week we used broccoli {1.5 cups} and corn {half a cup} steamed

Okay, now what do you do with it?
Pre-heat oven to 180 degrees celsius {360 farenheit}.

Throw all of your ingredients into a bowl and mix well.

Check in with your sous chef. Kiss her if she’s half as cute as mine and think about how lucky you are!

Scoop a dessert spoon of the mixture and roll it in your hand to make a ball and lay it on baking paper on an oven tray for bite sizes. Increase by half for snack size, and if you are making patties, about two spoons full rolled then flattened slightly when you put them on the tray.

Pop them in the oven for 25 minutes, turning them over at the 15 minute mark.

Cool them on a wire rack {and try not to burn your mouth tasting them as they cool}. They freeze really well if they last that long too!

{We cook our vegetarian food using organic ingredients where possible and is mostly gluten-free.}

4 Comments Add yours

  1. Sage says:

    They look very much like what my daughter makes for her Poppy and she loves them too!!

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