Veggie Patties

The first time I created these bad boys it was a complete experiment using leftover ingredients in my fridge. The leaves weren't going to last another day and I didn't want them to go to waste, so I threw a bunch of things into the blender and adjusted as necessary to get the right consistency. And there was born the ultimate AS friendly veggie pattie. Gluten/Grain free, dairy free, starch free, wholesome goodness in a pattie. Now whenever my lettuces are on the way out, I throw them into the blender and create patties then eat them or freeze them for another day.

This recipe contains garlic which is said to be quite starchy, however whenever I have tested garlic I have found it to show no traces of starch. If you don't have any iodine to test your garlic and want to err on the side of caution, you can leave it out of the recipe and the patties will still taste great.

Equipment:

Blender or Processor

Pan

Glass bowl

Spoon

Egg flip

Spatula

Tongs

Paper towel

Ingredients:

2 cups roquette (arugula)

1 cup baby spinach

1-2 cloves garlic (more if you love garlic)

1/2 brown onion

handful of fresh herbs - coriander, chives, basil, parsley

1tsp dried oregano (I don't have fresh but you can use fresh)

1/2 tsp salt (optional)

1 Tbs chia seeds

1 egg

1 cup linseed/flaxseed meal

1/4 cup lupin flour

Oil for cooking (I use olive oil)

Method:

1. Place all ingredients except the linseed meal and lupin flour into a blender or processor. Process thoroughly until all ingredients are blended together. This mixture should be quite wet.

2. Pour mixture into a bowl and add your linseed meal then mix well. Then add your flour and mix together until it has absorbed any excess liquid. The mixture should be quite firm now but still a little wet to touch.

3. Roll mixture into balls, depending on the size of the patties you would like. A bit smaller than a golf ball should be fine for a small burger.

4. Heat oil in your pan to medium heat. There should be enough oil in the pan to cover the bottom and be about 5mm deep. We are shallow frying the patties.

**While the oil is heating it is a good idea to stir it occasionally to ensure an even temperature throughout the oil.

5. Once the oil is hot enough, place about 4 balls into the pan. They should have enough room to be pressed into a pattie without touching. Immediately use the egg flip to press down onto the patties, making them flat.

6. Allow to cook for 3-5mins (depending on size and oil temperature) then flip and repeat.

7. Once cooked on both sides, use tongs to remove the patties from the pan, allow excess oil to drip off, then place on a plate with paper towel to absorb any remaining oil.

**You can place the patties in the oven to cook more if they are not cooked enough upon testing. You can also do this if you would like to keep them warm during the frying process or to reheat and serve.

So, there you have it. Healthy AS friendly veggie patties. You can serve them with sauce or dip or alternatively they can be used in a burger.

Have fun experimenting with different herbs, ingredients and accompaniments.

AS Angel