I cook better than I write

Monday, November 27, 2006

Vegetable Patties

These patties made me think of Spring in the middle of Fall. I slightly modified the recipe from “Les Indispensables Plats Végétariens” (thank you Tra!!!). I had hard time frying the patties, because they would fall apart. Make the patties small and plump, and do not rush to turn them over, when frying.

2 big potatoes cut in big cubes
1 onion thinly sliced
½ cauliflower (just the florets)
1 cup of green peas (frozen, fresh, or caned) cooked or raw
1 cup of fresh spinach, minced
2 bell peppers cut in small cubes
4 garlic cloves, minced
1 ½ tbsp of ground coriander
1 tbsp of fresh ginger, minced
1 ½ tbsp of ground cumin
1 tbsp of salt
2 tbsp of fresh coriander, more to garnish
Bread crumbs (~50 grams)
Olive oil
Green onions, minced to garnish (optional)

Boil potatoes, onions, and cauliflower until tender. Drain and mash with a fork, or potato masher.
Add peas and spinach to the mixture. Mix well.
Add peppers, garlic, ginger, spices, salt, and fresh coriander. Mix well and mash more, if needed.
Form little patties, cover with bread crumbs, and fry until golden brown.
Serve garnished with cilantro and/or green onions.


Raw Vegan Momma said...

They look fabulous! When I make veggie burgers I usually add 1-2 tbsp of freshly ground flax seeds to the mixture it helps in "binding" the ingredients. My daughter loves Veggie Burgers. :-)

CCC (Crazy Cooking Camper) said...

I'll try the flax seeds trick next time. I thought that potatoes would act as a "binding" solution but either I had too much other ingridients or the potatoes were not good enough.....

BTW your daughted is adorable!!!

Anonymous said...

They were good, like really good.

So you see I do read your blog, niah niah.

I love you Aniuta :)