How great are burger patties?! I adore them, they are so natural to make and they are moreover solid on the off chance that they are not pan fried. I have been exploring different avenues regarding all sort of veggies like zucchinis, carrots, celery, and cauliflower to make these vegetarian squanders. This cauliflower patties formula is my total top choice.
These veggie lover squanders are additionally high in fiber and protein. Indeed, high in protein in view of the chickpeas, chickpea flour, and the flax seeds. The flax seeds contain moreover omega 3 unsaturated fats which make the patties significantly more advantageous.
The formula is so basic and the squanders taste scrumptious. They really taste so great that I generally need to oppose eating up them directly out of the container. Doing this is certifiably not an incredible thought, as I will in general consume my mouth haha.
- Wet ingredients
- 1/2 small cauliflower head, cut into small florets (250 g)
- One 15 oz can chickpeas (rinsed and drained) (about 280 g)
- 2 tbsp parsley, finely chopped
- 2 cloves garlic, minced
- coconut oil for frying
- Dry ingredients
- 1/2 cup chickpea flour (60 g)
- 1 1/2 tbsp flax seeds ground
- 1 tsp onion powder
- 1/2 tsp cumin ground
- salt and pepper to taste
Instructions
- Cook the cauliflower florets in salted water until tender, then discard the water.
- Meanwhile combine all dry ingredients in a bowl, set aside.
- Pulse all wet ingredients (except the oil for frying) in a food processor until combined (don't over process).
- Add the wet ingredients to the bowl of dry ingredients and mix everything together with your hands.
- Form 8-10 patties and fry them with some oil in a skillet from both sides (about 5 minutes each) until golden brown.
- Serve with mustard or any other dip of choice.
Read more our recipe Red Beans and Rice #vegan #recipevegetarian
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