Vegetable Patties

Flavorful, hearty vegetable patties that pair well with almost any side dish or can be served as vegetarian burgers. The possibilities are endless. This recipe makes about 16 patties, each approximately 3 inches (7.5 cm) in diameter. Halve the recipe if you would like fewer or freeze the extras for later.

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You will need

4 ½ cups (1000 ml) yellow onion, thinly sliced

2 tbsp (30 ml) butter

2 tbsp (30 ml) canola oil

6.3 cups (1500 ml) carrots, finely shredded

6 cups (1250 ml) green cabbage, finely shredded

4 ½ cups (1000 ml) leek, thinly sliced

2 cups + 1 tbsp (500 ml) red bell pepper, finely diced

2 tbsp (30 ml) garlic, finely minced

2 cubes of mushroom bouillon

¾ cup + 1 tbsp (200 ml) water

Salt, to taste

Freshly ground black pepper, to taste

1 ¼ cups (300 ml) chickpea flour (gram flour)

2 eggs, lightly beaten

2 tsp (10 ml) garlic powder

2 tsp (10 ml) onion powder

2 tsp (10 ml) Vegeta seasoning

2 tsp (10 ml) Aleppo pepper (or substitute with equal parts red pepper flakes and paprika)

2 tsp (10 ml) Old Bay seasoning

Butter, for frying

Canola oil, for frying

How to make it

1.     Place the sliced onions in a hot skillet and cook, stirring frequently, until the moisture they release has evaporated Reduce the heat to low and continue cooking for about 45 minutes, stirring occasionally, until the onions are soft and deeply caramelized. They should develop a rich golden color without browning or burning. Add a splash of water as needed to prevent sticking. Set aside to cool.

4 ½ cups (1000 ml) yellow onion, thinly sliced

2. Heat a large sauté pan or Dutch oven over medium heat with butter and canola oil. Once the sizzling from the butter has gone silent, add the carrots and cook for a few minutes, stirring frequently.

2 tbsp (30 ml) butter

2 tbsp (30 ml) canola oil

6.3 cups (1500 ml) carrots, finely shredded

3. Add cabbage, leek and bell pepper. Cook, stirring occasionally, until the vegetables have softened slightly.

6 cups (1250 ml) green cabbage, finely shredded

4 ½ cups (1000 ml) leek, thinly sliced

2 cups + 1 tbsp (500 ml) red bell pepper, finely diced

4. Stir in the caramelized onions, garlic, and crumbled mushroom bouillon cubes. Cook for another few minutes.

caramelized onions

2 tbsp (30 ml) garlic, finely minced

2 cubes of mushroom bouillon

5. Add the water and bring it to a boil. Reduce to a simmer and cook for about 15 minutes, or until the liquid has evaporated.

¾ cup + 1 tbsp (200 ml) water

6. Season with salt and freshly ground black pepper. Transfer the vegetable mixture to a large mixing bowl and let it cool.

Salt, to taste

Freshly ground black pepper, to taste

7. Mix in the chickpea flour until evenly incorporated.

1 ¼ cups (300 ml) chickpea flour (gram flour)

8. Add eggs and mix thoroughly.

2 eggs, lightly beaten

9. Add garlic powder, onion powder, Vegeta seasoning, Pul biber/Aleppo pepper, and Old Bay seasoning. Mix well, taste, and adjust the seasoning if needed. Let the mixture rest for 15 minutes.

2 tsp (10 ml) garlic powder

2 tsp (10 ml) onion powder

2 tsp (10 ml) Vegeta seasoning

2 tsp (10 ml) Aleppo pepper (or substitute with equal parts red pepper flakes and paprika)

2 tsp (10 ml) Old Bay seasoning

10.  Shape the mixture into patties, preferably using a punch ring mold or patty press to make them uniform in size. Place the patties on a parchment-lined baking sheet or tray.

11.  Heat a large skillet with butter and canola oil over medium heat. Fry the patties in batches until they are golden brown and crispy on both sides.

Butter, for frying

Canola oil, for frying

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