Best Vegetable Patties Recipes

CHICKEN AND VEGETABLE BURGER PATTIES

Steps:

• Put the Cruskits in the food processor and grind to a fine breadcrumb consistency. Tip the crumbs into a bowl.
• Put the rest of the ingredients except the chicken into the food processor and pulse until finely chopped.
• Note: Resist the temptation to do the Cruskits and vegetables together. You'll end up with a gluggy mess that is difficult to get out of the food processor.
• Add the chicken and vegetables to the crumbs and mix together quickly. The crumbs absorb the liquid and become sticky so the quicker you can work, the easier it is to combine everything evenly. I get into it with my hands.
• Divide into 4 large patties or 8 small ones, about 1.5 to 2 cm thick. Grill for 7 minutes on each side.
• Serve in a pita bread with lettuce and tomato or serve as a main dish with vegetables.
• These patties can also be baked in a hot oven. I also make them into meatballs and bake them then freeze them. They can be added to stock and bok choy for a very quick meal.

MASHED POTATO AND VEGETABLE PATTIES WITH GINGER-CILANTRO CHUTNEY

Steps:

• Place potatoes in medium saucepan. Add enough water to cover by 1 inch. Bring to boil, then reduce heat to medium and cook potatoes until tender, about 20 minutes. Drain; cool.
• Peel cooled potatoes, place in medium bowl, and mash. Add 1/2 cup breadcrumbs, carrots, and next 6 ingredients. Mix lightly (do not mash). Divide mixture into 12 portions, using about 1/4 cup for each. Shape each portion into ball, then press lightly to form patty about 2 1/2 inches in diameter. Do ahead Can be made 6 hours ahead. Transfer patties to large plate, cover, and chill.
• Preheat oven to 200°F. Whisk eggs in medium bowl to blend. Place remaining 1 cup breadcrumbs on large plate. Coat patties first in egg, then in breadcrumbs, pressing to adhere. Transfer patties to clean large plate. Heat 1/3 cup oil in large skillet over medium heat. Working in 2 batches, cook patties until brown, about 5 minutes per side, adding more oil by tablespoonfuls as needed. Place patties on rimmed baking sheet. Transfer sheet to oven to keep patties warm.
• Place 2 patties on each of 6 plates. Drizzle patties with Ginger-cilantro chutney , sprinkle with chaat masala, if desired, and paprika.

INDIAN-SEASONED VEGETABLE PATTIES

Steps:

• Steam the beans and carrots, covered, until very soft, slightly salted water. Stir occasionally and make sure there is enough water to keep them from scalding until they are tender-soft.
• Drain off any excess water.
• Combine all ingredients except oil and combine well in a food processor or mash together by hand.
• Taste and adjust the seasoning as per your preference. (You may add some green chillies or more garam masala if you prefer more heat, or more mango powder if you want it tangy).
• Divide into equal portions and shape into 3/4 inch patties, and chill for a few minutes to help them firm up better.
• Heat oil, add patties, and brown undisturbed for 1-2 minutes before flipping over.
• Cook for 1 minute periods on each side until they are crisp golden brown on the outside.
• If desired, garnish with lemon wedges and serve with a green dipping chutney on the side.
• (I have made this and included some leftover boiled mung dal in the potato mixture, which works rather well in this - I am sure any lentil would work equally great as well, it is a recommended addition).

TOFU & VEGETABLE PATTIES

Steps:

• Combine all the ingredients except the oils in a large bowl with some seasoning and mix well. Heat both the oils in a frying pan. Grease an 8cm metal pastry ring or cookie cutter and place in the pan. When hot, pour 5 tbsp of the batter in and turn the heat down to medium.
• Cook 4-5 mins until golden, then take off the ring (be careful, as it may be hot), flip the pattie and cook the other side. Do this in batches, keeping finished patties warm in a low oven. Serve with the chilli sauce and extra spring onions, if you like.

VEGETABLE PATTIES

Steps:

• In a 10" non stick skillet, combine the mush, stock, onions and garlic. Cook, stirring over medium high heat for 10 mins or until the mush release their liquid.
• Add the potatoes and broccoli, cook, stirring for 5 mins or until the broc is soft. Transfer to a medium bowl. Add the swiss, parm, eggs, thyme and salt to the bowl. Mix well and form into small patties.
• Place the bread crumbs on a plate and dip the patties in the crumbs, patting to make sure the crumbs adhere.
• Wash and dry the skillet. Coat with non stick spray and place over med-high heat until hot. Add the patties, working in batches. Cook for 5 minutes Turn and cook for 5 more or until golden brown.
• Freeze on a tray for several hours. Pack in a plastic bag. Thaw overnight in fridge. Place in 12" skillet, cover and cook over med high for 5 minutes.

CHICKEN VEGETABLE PATTIES

Steps:

• Grate celery and onion in a bowl. Add ground chicken. Combine. Add egg, breadcrumbs, cheese, worcestershire, salt, pepper, and parsley flakes. Mix well. Mixture will be loose. Shape into 3/4 inch thick patties. Cook patties in hot oil about 10 minutes until brown. Turn patties over, cover skillet (to cook inside of patties) another 10 minutes or until brown. Patties are done when pressed lightly in the center and resistance is felt.

INDIAN VEGETABLE PATTIES

Steps:

• Mix first 12 ingredients in large bowl to blend. Season to taste with salt and pepper. Stir in egg. Form 3 tablespoons of mixture into 3-inch-diameter patty. Place on large baking sheet. Repeat with remaining mixture. Refrigerate until firm, about 1 hour.
• Heat 1 tablespoon oil in heavy large nonstick skillet over medium heat. Cook vegetable patties in batches until golden, adding more oil as necessary, about 4 minutes per side. Serve with yogurt and chutney.

TOFU AND VEGETABLE PATTIES

Steps:

• Combine all the ingredients except the oils in a large bowl with some salt and pepper and mix well. Heat both the oils in a frying pan.
• Grease a 4in metal pastry ring or cookie cutter and place in the pan. When hot, pour 5tbs of the batter in and turn the heat down to medium.
• Cook for 4-5 mins until golden then take off the ring (be careful as it may be hot) flip the patty and cook the other side.
• Do this in batches, keeping the finished patties warm in a low oven.
• Serve with sweet chili sauce and scallions strips if you like.

SIRLOIN PATTIES WITH VEGETABLE SAUCE

Steps:

• Mix beef, 1/4 cup broth, crackers, 2 tablespoons parsley, garlic, salt, and pepper in large bowl. Shape mixture into 2 1/2-inch-diameter, 1/2-inch-thick patties. Heat oil in heavy large skillet over medium heat. Working in 2 batches, sauté patties until brown and cooked through, about 5 minutes per side. Transfer to plate.
• Add potato, carrots, and celery to same skillet; sauté 5 minutes, scraping up browned bits. Add tomato sauce, olives, and remaining 1 cup broth and 2 tablespoons parsley. Cover and simmer until vegetables are tender, about 15 minutes. Place patties in skillet atop vegetable sauce. Cover and simmer until heated through, about 10 minutes.

JAMAICAN VEGETABLE PATTIES

Steps:

• To make Pineapple Salsa: Combine first 8 ingredients (from pineapple to pinch of salt) and mix well. If making ahead, cover, and refrigerate. Serve at room temperature.
• To make Jamaican Vegetable Patties:.
• Heat 1 Tbs. oil over medium-high heat in large nonstick skillet, add onion, and cook, stirring often, 2 to 3 minutes, until softened.
• Add garlic, jerk seasoning and salt; cook, stirring often, 30 to 60 seconds, until fragrant.
• Stir in carrots, cover, reduce heat to medium and cook 5 minutes, or until carrots are tender.
• Stir in peas, and cook 1 minute more. Transfer mixture to large bowl, and fold in breadcrumbs.
• Put eggs and milk in bowl, and whisk together. Stir into carrot mixture. Form into 12 3/4-inch-thick patties, using generous 1/3 cup mixture for each.
• Heat 1 Tbs. oil over medium heat in large nonstick skillet; Add half of patties, and cook about 5 minutes on each side until golden.
• Transfer patties to plate; keep warm; Repeat, adding more oil to pan if necessary. Serve with salsa.

INSTANT VEGETABLE PATTIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 15 minutes; drain.
• In a medium saucepan over medium-low heat, heat oil and add cumin seeds. As they begin to sputter add turmeric and coriander, then potatoes, peas and green chile peppers. Stir in salt and chili powder; cook, stirring occasionally, for 5 minutes. Stir in lemon juice.
• Roll out crescent dough; fill each roll with potato mixture and form into patties.
• Bake in a preheated oven for 20 minutes, or until evenly browned.

SUNNY VEGETABLE PATTIES

Steps:

• Preheat the oven to 400 degrees F.
• Put the bell pepper, carrots, and squash into a saucepan with a small amount
• of boiling water. Cover the pan, and steam for 4 minutes over medium-high heat. Drain, and transfer the vegetables to a bowl, and toss them together with the green onions, corn, cheese, cilantro, and salt, to taste. Set the bowl aside until the mixture has cooled completely.
• On a lightly floured surface, with a lightly floured rolling pin, roll the puff pastry sheets out to 1/4-inch thickness. Cut the pastry into 6 to 8, 3 1/2 to 4 1/2-inch rounds (using biscuit or cookie cutters), depending on whether you want large or small patties. Using a fork, prick the dough all over.
• If you are preparing 8 patties, spoon 1/8 of the filling towards the side of 1 pastry round, leaving a 1/2-inch barrier around the edge. If you plan on making 6 patties, divide 1/6 of the filling between the larger pastry rounds.
• Brush the bare pastry edge around the filling with some of the beaten egg. Fold the other half of the circle over the filling and press the edges together to seal the patty, using a fork for a crimping effect.
• Glaze the patties with the remaining egg wash, place them onto a sheet pan lined with parchment paper, and bake in the preheated oven for 25 minutes, or until the patties are nicely golden brown on the outside as well as the inside.