Description
Serve these vegan veggie patties with a creamy sauce of your choice, plus a green side salad.
Ingredients
Scale
- 1 medium carrot, peeled and grated (about 1/2 cup)
- 1 small or 1/2 medium white onion, finely diced
- 1/2 small crown of broccoli, finely chopped (about 2 cups)
- 1/2 cup frozen corn kernels or fresh kernels cut off the cob
- 1 cup chickpea flour (a.k.a. “garbanzo bean flour”, “gram flour” and “besan”)
- 1 tablespoon cornstarch or arrowroot starch
- 2 teaspoons baking powder
- 1/4 teaspoon fine sea salt
- Lots of coarsely ground black pepper
- 1 cup water
- 1 tablespoon extra virgin olive oil, plus more for pan-frying
Instructions
- In a large bowl, combine the carrot, onion, broccoli, and corn.
- In a medium bowl, combine the chickpea flour, cornstarch, baking powder, salt, and lots of coarsely ground black pepper. Add the water and 1 tablespoon oil, and whisk until completely smooth, making sure to eliminate any lumps.
- Pour the batter into the vegetables and fold to combine.
- Heat a large non-stick skillet over medium heat and add enough oil to lightly coat the bottom. When the oil is shimmering, using a 1/4-cup measure, portion out the patties into circular-ish shapes. Note: you’ll need to cook these in two batches. (The batter should sizzle lightly when it hits the pan. If it’s not sizzling, wait for the pan to heat up more before portioning more patties.)
- Cook until the patties are dry around the edges and have small bubbles on top, 3 to 4 minutes. Then flip and brown the other side. (The patties will release from the pan when they’re ready; do not try to pry them off the pan and flip them too early, or they will fall apart. If they’re browning too quickly, reduce the heat.)
- Add more oil to the pan if needed before portioning out the second batch.
- Serve warm.
Nutrition
- Serving Size: 3 patties
- Calories: 345
- Sodium: 99 mg
- Fat: 15 g
- Carbohydrates: 44 g
- Fiber: 8 g
- Protein: 11 g
