Vegetable Patties
Crispy fried vegetable patties
INGREDIENTS
For the Patties:
- 2 Onion
- 130 g Carrot
- 1 Courgette
- 250 g Pleurotus mushrooms
- 270 g Chickpea flour
- 1 bunch Parsley
- 500 ml Sparkling water
- 1 tsp Curry powder
- 1 tsp Turmeric, powdered
- Black pepper, to taste
- Garlic powder, to taste
- Salt, to taste
- Olive oil, to taste
For the Tomato Rice:
- 200 g Long grain rice
- 0.5 Onion
- 2 cloves Garlic
- 3 Small ripe tomatoes
- 1 tbsp Olive oil
- 300 ml Water
- 5 leaves Fresh basil
- Oregano, to taste
- Black pepper, to taste
- Salt, to taste
INSTRUCTIONS
For the Patties:
- 1 Start by chopping the onion and parsley, grate the carrot and courgette, and combine everything in a bowl.
- 2 Next, slice the mushrooms into strips. In a frying pan, heat a drizzle of olive oil and sauté the mushrooms until they reduce. Add the mushrooms to the bowl.
- 3 Make the batter – combine the chickpea flour, curry powder, turmeric, garlic powder, black pepper and salt. Mix very well, then gradually add the sparkling water until you reach a consistency that is neither too runny nor too thick (you don’t need to add all the water if it’s unnecessary).
- 4 Stir the vegetables into the batter.
- 5 Add more olive oil to the pan (enough to fry the patties) – usually each patty is about a tablespoon, but size is to taste. Fry the patties until both sides are golden.
For the Tomato Rice:
- 1 In a saucepan, add a drizzle of olive oil and heat. Add the chopped onion and bay leaves. Sauté and then add the minced garlic.
- 2 Next, add the diced tomato together with oregano, basil, salt and black pepper and let it reduce slightly. Lower the heat, cover the pan and simmer for 15 min (the longer the better). After that, remove the bay leaves and blend everything with a hand blender.
- 3 Add the rice and water and cook until the rice reaches your preferred level of doneness.
