Veggie Patty Recipe
Posted October 27, 2008
This has only really really healthy stuff in it and it is absolutely delish. It has calcium from the sesame seeds; anti-cancer stuff from the cabbage; protein, iron and so on from the beans and lentils. It is pretty much a balanced meal, and very quick to make, and you can freeze the patties and they will last for ages. None of the ingredients are expensive either.
- 2 cups of dried lentils, soaked for 6 hours or more (this is optional, you can just use kidney beans but they will be a little too soft, you can also vary the amount of this or any other ingredient)
- 2x 400 gram cans of kidney beans
- About 1/3 of an average sized cabbage, preferably the crinkly leaf type, its much better. If you dont have one, substitute with zucchinis, about 3 or 4 will do
- 1 cup of sesame seeds (or whatever amount you want, the more the healthier)
- 1/2 cup or so of dried oreganum or mixed herbs (again, vary it!)
- 2 tablespons of light soy sauce, (or to taste)
- 1 tablespoon (or so) of olive oil (preferably extra virgin)
- wholemeal self-raising flour
- sunflower oil for frying
Chop the cabbage or grate the zucchinis. Drain the soaked lentils. Drain the kidney beans and put aside the liquid. Throw the lentils, kidney beans, chopped cabbage, soy sauce and olive oil into the food processor. If it is too dry for the blade to turn, add a bit of the kidney bean liquid. When mashed, place in a bowl, add the sesame seeds and oreganum. Then slowly mix in self raising flour till it is dry enough to make into patties. Don't make it too dry, or it will be--too dry! Make into patties, roll in breadcrumbs, and fry in a small amount of sunflower oil till golden on each side. Serve hot with tomato sauce.