Monday, 24 February 2014

Courgette, Pea & Mint Patties

Since becoming vegan last year I have experimented with many different veggie patties, burgers, fritters and falafels. People are always asking what we eat now, assuming that we have very little choice. But there are so many amazing plant-based foods available, before you even start on the vegan substitutes out there. So in reality, with a little planning, it's really not that hard and the options are endless.

This is my favourite "pattie" recipe so far; a combination of lush, fresh ingredients to really tickle your tastebuds. Peas and mint are great bedfellows - I just know that you Nottingham folk can't resist your mushy peas and mint sauce! And with the addition of courgette these patties are light and such a joy to eat.

 To make 6 medium-sized patties you will need:

  • 1 courgette
  • 1 small white onion
  • 140g frozen garden peas 
  • Handful of mint leaves, stalks removed
  • ½ a handful coriander leaves, stalks removed
  • 1 tbsp coarse breadcrumbs, such as Panko
  • 1 tbsp gram flour 
  • 3 tsp egg replacer - I use Orgran "No egg" - plus 4 tbsp water
  • ½ tsp baking powder
  • 5 tbsp rapeseed oil
  • Salt and pepper
Grate the courgette and onion onto a tea towel then pat down to squeeze out the moisture. Cover and set aside.

Blitz the defrosted garden peas until they are broken up into small pieces, but not entirely processed. Fresh peas are best, if you can get 'em! You can do this with a fork, rather than a food processor, if you wish. Then finely chop the mint and coriander.

Put the courgette, onion, peas, coriander and mint into a bowl and mix together. Then add the breadcrumbs, gram flour and baking powderSeason with a little salt and pepper then mix together well.

In a small bowl lightly whisk the egg replacer with the water until fluffy. Pour into the other ingredients and fold through gently until all the ingredients come together. Cover and chill in the fridge for 30 minutes. Then shape the patties, lay on a plate or baking sheet, then chill for a further 30 minutes.

Put the rapeseed oil into a frying pan and warm on a high heat. As the oil is starting to bubble gently set down the patties. They should start to sizzle immediately. Fry for 15 minutes, turning regularly, until the patties are evenly browned all over. If at any point during cooking the patties are cooking too quickly turn down to a medium heat. Serve immediately. 

 I served the patties with mixed leaves thrown in a light vinaigrette and a raita-style dip using plain soya yoghurt. It was a lovely combination - this is a lovely meal for coming into Spring, really fresh and vital! 

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