Veggie patties with avocado spread

10-12 patties servings Prep: 15 mins
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By Food24 January 09 2020
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Ingredients (15)

15 ml fresh chillies — 573
1 onion — small, chopped
2 garlic cloves — crushed
200 g mushrooms — chopped
150 g baby marrow, grated or spinach, chopped
1 carrots — grated
1 red pepper — diced
500 g sweet potato — cooked and drained
30 ml psyllium husk
15 ml coriander — ground
10 ml ground cumin or paprika
salt and freshly ground black pepper
coconut oil for shallow- frying
coconut oil
oatmeal flapjacks and avo
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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.

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