I had some left over lentils, chickpea and vegetables from a light dinner and wasn’t sure how to use them up. I thought about veggie burgers. While these might have been called veggie burgers if they were more bulked with ingredients, I ran the food processor longer and it made the “batter” softer hence the term “veggie patties”
I had one for lunch to see what they tasted like and they were actually quite good so I decided to blog the recipe. This is one of those recipes you can do whatever you want with so please don’t feel obliged to use the ingredients listed below. Use whatever you have on hand (or whatever is in the fridge that you want to use up).
I put mine into a small baby whole wheat pita pocket with some pickles and a slice of cheese. It was tasted great and was quite filling.
Ingredients – made 6 patties medium sized
• Whatever kind of beans you have on hand – I used lentils and chickpeas (1 medium can each)
• Frozen mixed vegetables – at least one cup if not a bit more (again up to you)
• 1 medium onion diced
• 3 garlic cloves diced
• pinch of cumin
• Pepper to taste
• Sweet chilli sauce or ketchup – 2 tbsp
• Dijon Mustard – 2 tbsp
• Half cup bread crumbs – I used an italian seasoned bread crumb – Add more if needed
• half cup of grated parmesan cheese – again add more if needed
• 2 tbsp canola oil
Saute onions and garlic and when softened add lentils, chickpeas and frozen vegetables. Add pepper and cumin to taste. Once this has warmed and the veg is not frozen any longer, put mixture into a food processor and add chilli sauce, mustard, bread crumbs and parmesan cheese. Pulse till the mixture is soft enough to make a patty – or lumpy enough for more of a burger texture.
Form a patty and fry lightly in canola oil until browned on one side – only needs a minute or so – flip and brown the other side. When finished you can eat as a sandwich or on their own. Garnish with whatever you fancy. (I was in the mood for pickles….)