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Veggie patties with avocado spread


Veggie patties with avo spread

Ingredients 15
Servings 10-12 patties
Time 15 min

Ingredients

  • 15
    ml
    olive oil
  • 1
    small onion, finely chopped
  • 2
    garlic cloves, crushed (optional)
  • 200
    g
    mushrooms, chopped
  • 150
    g
    baby marrow, grated or spinach, chopped
  • 1
    carrot, grated
  • 1
    red pepper, diced
  • 500
    g
    sweet potato, cooked and drained
  • 30
    ml
    psyllium husks
  • 15
    ml
    ground coriander
  • 10
    ml
    ground cumin or paprika
  • salt and pepper
  • coconut oil for shallow- frying
  • TO PACK
  • oatmeal flapjacks and avo
 

Method

20 min / chilling: 30 min
 

1. Heat the olive oil in a pan and fry the onion and garlic (if using) until soft. Add the mushrooms and fry until most of the moisture has evaporated.

2. Transfer to a bowl and leave to cool. Mix in the rest of the ingredients except the coconut oil.

3. Shape into flat cakes (like fishcakes) and chill for at least 30 minutes.

4. Heat the coconut oil and fry the cakes until golden brown all over.

To pack: Put a veggie patty between two oatmeal flapjacks. Add the container of avo spread to the lunchbox.

Avo spread:

Roughly mash 1 ripe avocado. Add lemon juice to taste and season with salt and pepper. Spoon into a sealable container and chill.

 

Read more on: vegetarian  |  recipes  |  avocado
 

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