Veggie Patties

By Jen Paleracio | March 15, 2018

You can pair these veggie patties with your salad or you can buy a whole grain bun and make a veggie patty sandwich. Or just eat them by itself.  I have a recipe for Creamy Avocado that’s also perfect to dress your salad or drizzle on top of the patties. Here’s the recipe “CREAMY AVOCADO”

Sauteing your veggies makes a big difference. The vegetable releases an amazing flavor. I know veggies are more nutritious when eaten raw but it’s so much enjoyable to eat them when roasted or sauteed. In this case, I sauteed them and baked them until golden brown and crispy. Let’s get cookin’!

 

  

 

Recipe:

 

Jen Paleracio
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Ingredients
  

  • 1 head cauliflower, cut into florets and steamed
  • 1 bell pepper, chopped
  • 1 yellow onion, chopped
  • 1 medium carrot, chopped
  • 2 celery stalks, chopped
  • 4 garlic cloves, minced
  • 4 tablespoons olive oil, divided
  • 1 cup Panko breading or bread crumbs
  • 1 cup cooked brown rice
  • 1/2 cup fresh Parmesan cheese
  • 1 15 oz. canned garbanzo beans, rinsed and drained
  • 1 teaspoon 21 seasoning salute
  • 1/2 teaspoon ground turmeric
  • 1/2 teaspoon cumin
  • salt and pepper to taste

Instructions
 

  • Preheat the oven to 375 degrees. Line a baking sheet pan with parchment paper or foil.
  • Place garbanzo beans and cauliflower in a food processor. Process until smooth or puréed, set aside.
  • Heat a pan with 2 tablespoons olive oil, sauté garlic and onion for 30 seconds. Add the rest of veggies, stir to mix. Add the seasonings: cumin, 21 seasoning salute, turmeric, salt, and pepper, stir until well combined. Cover, cook for a minute or until veggies are tender.
  • In a bowl combine the veggie mixture, puréed cauliflower, panko, Parmesan, and rice. Mix until well combined, use an ice cream scooper to evenly measure the mixture. Roll it on your hand and form a patty. Arrange the patties on a lined baking pan, brush with the remaining oil. Bake for 15-30 minutes or until sides starts browning.
    Note: add more seasonings to adjust to desired taste.

 

   

 

 

 

Salad:

Mixed greens

Red onion

Cherry tomatoes

 

Recipe for the Balsamic Vinaigrette:

Jen Paleracio
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Ingredients
  

  • 2 tablespoons balsamic vinegar
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon whole grain mustard
  • 2 teaspoons pure maple syrup
  • 1 garlic clove, finely minced
  • salt and pepper to taste

Instructions
 

  • Combine all ingredients. Use a whisk, mix until well combined. Drizzle on top of your salad.

 

 

   

 

 

 

 

 

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Posted in Mains, Recipes