Veggie Patties (the most delicious!)
User Reviews
4.2
15 reviews
Good
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Servings
7 patties
-
Calories
220 kcal
-
Course
Main Course
-
Cuisine
Greek
Veggie Patties (the most delicious!)
Report
These soft and moist Veggie Patties are loaded with fresh vegetables, spices, and herbs!
Share:
Ingredients
- 2 medium-sized (420 grams) starchy potatoes such as Russets or Yukon Golds
- 5 tablespoons olive oil
- ½ medium-sized (75 grams) red onion
- 1 small stick (55 grams) leek
- 1 small (20 grams) spring onion
- 2 large (10 grams) garlic cloves
- 2 medium-sized (155 grams) carrots
- 230 grams cauliflower florets
- 1 small (55 grams) sweet red pepper
- 1 small (50 grams) green bell pepper
- 120 grams brown mushrooms
- 1 medium-sized egg lightly beaten
- 1 teaspoon dried oregano
- 3 teaspoons fresh parsley finely chopped
- 1 teaspoon chives or spring onion tips finely chopped
- 1 teaspoon fresh oregano or thyme finely chopped
- ⅔ teaspoon sweet paprika
- ¼ teaspoon ground cumin
- 4 teaspoons fresh lemon juice
- 25 grams grated Gruyere or Kefalotyri cheese
- ½ cup corn flour (Maize flour) not cornstarch
Add to Shopping List
Instructions
- Peel the potatoes. And add them to a small cooking pot. Cover with water and season with salt. Bring to a boil. Then reduce heat to medium and cook the potatoes until tender but not mushy.
- Remove the potatoes with a slotted spoon and set aside in a large mixing bowl to cool down to room temperature. Then mash them using a fork.
- Cut both types of onions and leek into smaller pieces. Add them to a food processor along with the garlic. Pulse until very finely grated almost smooth.
- Transfer the mixture to a non-stick pan along with the 3 tablespoons of olive oil. Heat over high and once it starts sizzling drop the heat to low. Cook for 3-4 minutes. Then transfer the mixture to the bowl with the potatoes.
- Cut the remaining vegetables into smaller pieces and add to the food processor in batches. Pulse until they look very finely chopped but not mushy (think of the texture of coarse breadcrumbs).
- Clean the non-stick pan from any remnant bits and pieces with paper towels. Then add the remaining 2 tablespoons of olive oil and heat the pan over high heat.
- Add the vegetables, season with salt and pepper, and cook for about 10-12 minutes stirring often with a wooden spoon. You need to cook the vegetables until they drain to the point they start to stick to the pan.
- Then remove and transfer to the bowl with the potatoes. Let the mixture cool down a bit before mixing everything together.
- Preheat oven to 120°C / 248°F. Add the corn flour to a pan and bake for 15 minutes.
- Add all of the seasonings and herbs to the bowl with the vegetables. Season with some salt and pepper as well. Mix well with a fork until the mixture is thoroughly combined.NOTE: Season generously with salt as both the potatoes and corn flour require some extra salt.
- Then add the egg and grated cheese and mix well again.
- Finally, incorporate the corn flour. Cover the bowl and let the mixture set in the fridge overnight. NOTE: By following the recipe in precise quantity (in grams) the mixture is going to be really soft but shapeable. If it feels too runny you can add a small amount of corn flour to it. Add only a tablespoon at a time. If you add too much they will become more cakey like.
- When it's time to cook the patties preheat the oven to 220°C / 428°F.
- Lay a piece of parchment paper on a sheet pan or large pan.
- Divide the pattie mixture into 7 equal pieces. Shape each one into a ball and then flatten them into patties 10 cm (4-inches) in diameter.
- Bake the patties for 30 to 35 minutes. Then remove the pan from the oven and gently transfer the patties to a serving plate/s using a spatula.
- Serve them with baked or mashed potatoes and Greek dips. Or turn them into a burger. You can try my Greek Burger With Spicy Feta Cheese and simply swipe the meat pattie for a veggie one. Enjoy!
Nutrition Information
Show Details
Serving
1patty
Calories
220kcal
(11%)
Carbohydrates
24g
(8%)
Protein
6g
(12%)
Fat
12g
(18%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
Monounsaturated Fat
8g
Trans Fat
0.003g
Cholesterol
27mg
(9%)
Sodium
53mg
(2%)
Potassium
548mg
(16%)
Fiber
3g
(12%)
Sugar
3g
(6%)
Vitamin A
657IU
(13%)
Vitamin C
39mg
(43%)
Calcium
93mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 7patties
Amount Per Serving
Calories 220 kcal
% Daily Value*
| Serving | 1patty | |
| Calories | 220kcal | 11% |
| Carbohydrates | 24g | 8% |
| Protein | 6g | 12% |
| Fat | 12g | 18% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 53mg | 2% |
| Potassium | 548mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
| Vitamin A | 657IU | 13% |
| Vitamin C | 39mg | 43% |
| Calcium | 93mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
15 reviews
Good
Other Recipes
You'll Also Love
Greek Chickpea Patties with Tomato Sauce – Revithosoutzoukakia
Mediterranean, Greek
4.8
(15 reviews)
