Hlavné jedlá, Recepty

Vegetable patties with potato salad

04/06/2019
salad 3

We spent on of our weekends in Brno, Czech Republic, and there we tasted these amazing vegetable patties. I immediately wanted to try them out. I tried. I have to confess, they don’t taste like the ones we had, but these are also quite tasty. I served them with a potato salad and they complimented each other very well.

INGREDIENTS

Vegetable patties

  • 250 g carrots
  • 250 g parsley
  • cca 100 g green peas, use frozen if you don’t have fresh
  • 1 smaller onion

  • cumin
  • fresh parsley leaves
  • freshly ground black pepper
  • chickpeas flour

Potato salad

  • 500 g potatoes
  • fresh rosemary
  • green leaf salad of choice
  • roasted sunflower seeds
  • oil, of choice
  • umeboshi vinegar

Coconut dressing

  • 1 can full fat coconut milk, refrigerated overnight
  • lemon/lime juice to taste
  • 2 tsp grapeseed oil
  • fresh mint
  • salt, freshly ground black pepper


METHOD

How to make the patties

  • Peel, wash, cut and steam the carrots and parsley. It takes about 15 minutes.
  • Add the peas for the last 5 minutes. Let it cool.
  • Cut the onion into small pieces and transfer to a pan. Cook until translucent. Add cumin, salt and pepper.
  • Transfer everything to a blender, add fresh parsley leaves and blend for about 3 minutes, or until desired consistency is reached.
  • Transfer to a bowl and add chickpeas flour and mix well.
  • Let it sit in the fridge for at least one hour.
  • Heat oven to about 180C.
  • Make small balls and transfer to a cooking sheet lined with parchment paper.
  • Bake for about 20 minutes.

vegetable patties

How to make the salad

  • Heat oven to about 200C.
  • Wash, don’t peel and cut the potatoes.
  • Add salt, pepper, fresh rosemary, oil of choice and mix well with the potatoes.
  • Transfer to a baking sheet and bake for about 35 – 40 minutes, or until roasted nicely.

roasted potatoes

  • Wash the salad and transfer to a serving bowl.
  • Roast the sunflower seeds with a little bit of salt. Transfer into the bowl.
  • Add oil, umeboshi vinegar and mix well. Add the potatoes when done.

salad 4

How to make the dressing

  • Use only the thickened part of the coconut milk.
  • Mix is with oil, salt, pepper, mint and lemon/lime juice.
  • Serve over vegetable patties.

coconut dressing

Inspired by: @Petronela’s and @Well and Full

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