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cooked veggie patties with pickled peppers and salad

Veggie Patties

This mix is so versatile, you can fry it, breadcrumb it (gluten free crumb of course) or use it as a pate. To make it really easy I have made it from frozen main ingredients. There's also a curried version at the bottom of the page.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 12 patties

Ingredients
  

  • 170 g diced onions
  • 195 g frozen mushrooms
  • 80 g ground almonds
  • 1 clove garlic crushed
  • 1 tbs linseed/flaxseed freshly ground (optional)
  • 1/2 tbs tarragon fresh or dried
  • 3 tbs olive oil
  • 1 tbs tamari wheat free soy
  • salt and pepper
  • light olive oil to brush with

Instructions
 

  • Pre heat the oven to 220 fan, 240 electric or Gas 8.
  • In a large frying pan fry the frozen items, onions and mushrooms with the 3 tablespoons of light olive oil. Fry on fairly high for about 15 minutes until the water is evaporated and everything is well cooked but not browned.
  • Transfer to a food processor. Add all the other ingredients and season well.
    veggie pattie ingredients before mixing in food processor
  • Process, stopping to scrape down the sides so that it all gets incorporated, until you have a fairly smooth paste, with a little texture.
    view of processed veggie patties mix in food processor bowl
  • Grease a baking sheet with oil. Shape into 10 patties. Put on the baking sheet. Brush the tops with oil. And bake for 10 minutes turning halfway through.
  • Serve with a dressed mixed salad, chilli sauce, mayo, guacamole, the choice is yours!

Notes

You could make them bigger, cook for longer and serve as burgers.
Here is a curried variation: At the frying stage at 2 tsp of curry powder, 1 tsp of tomato puree, 4 more crushed garlic cloves, 1/4 tsp optional chilli powder, 1/2 tsp ground ginger and 1/2 tsp of turmeric. Omit the tarragon at the processing stage.