Featured Recipe
Veggie Patties, a family favorite
Ingredients
- 1 can Black Beans
- 4 Medium Zucchini
- 4 Medium Carrots
- 1 Cup Rolled Oats
- 1 Cup Quinoa
- 2 Eggs
- Garlic Powder
- Onion Powder
- Paprika
- Chili Powder
- Salt
- Pepper
- Olive Oil
One of my husband’s all-time favorite. This veggie patty recipe is delicious, filling, healthy and super versatile. I first developed this recipe for my clients when I had a meal prep company. And my husband would always get the “left-overs”… Lucky guy! He really was my taste tester and is such a huge supporter of my creativity. Years have passed since I stopped my meal prep business, and so he recently brought up how I never make these veggie patties anymore, and asked if I can make them again for him.
Begin by grating 4 medium size carrots and 4 medium size zucchini. Place the grated veggies on a cloth or paper towels, salt them and let them sit for about 10 minutes and then ring out as much of the moisture as possible. In a large mixing bowl place the grated veggies, 1 can of drained and rinsed black beans, about 1 cup of rolled oats, 1 cup of cooked quinoa, 2 eggs beaten, and the seasonings to taste. Mix it all up with your hands well. This recipe will form approximately 8 patties, depending on the size you make. I’ve also used this mixture as “meatballs” and they were excellent. If the patties fall apart just add a bit more oats until it forms the right consistency. Heat up your nonstick skillet with just a touch of olive oil to make the outside of the patties nice and crispy. You’re going to keep this on a medium low for about 10-12 minutes on one side, cover with lid so that the moisture steams and cooks the veggie patties through, flip once the that side is a golden and crispy brown. Now you’re going to add your cheese, and one of my favorite things to do first is add raw sliced onions on top of the patty and then placing a slice of cheese over the onions and cover again with the lid for about another 10 minutes. The cheese coats the patty and holds the onions in place and slightly steams the onion as well, just so it’s not as raw and it brings out the sweetness.
My husband loves these patties cooked up with some melted cheddar cheese on top, on a nice burger bun, with avocado, tomato, lettuce and a bit of mayo and grainy mustard. They’re so good and so easy to make. These patties can be a blank canvas for any flavor profile that you’re in the mood for. You can melt some mozzarella on top, drizzle some fresh pesto and sundried tomatoes on top on a focaccia roll, maybe slather on some BBQ sauce and fresh creamy slaw and pickles on top, placed on a fresh brioche bun. You can even use cabbage leaves to make a low carb version. The combinations are limitlessly delicious. I hope you enjoy them as much as we do!
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Cooking with Genevieve 