Recipes
Vegetable & Bean Patties
40 mins
40 mins
Serves Makes 12
Serves Makes 12
Boost your daily energy with these iron-packed Vegetable & Bean Patties. Combining nutrient-dense chickpeas, earthy beetroot, hearty rolled oats, and savoury yeast flakes, this recipe delivers a powerful dose of plant-based iron. Plus, a splash of fresh lemon juice supplies the Vitamin C your body needs to maximize iron absorption, making these patties as smart as they are delicious.
This recipe is from our Home Tried Favourites recipe book.
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Ingredients
- 2 Tbs oil
- 1 onion, diced
- 1 courgette, grated
- 1 small beetroot, grated
- 1 × 400g can chickpeas
- Juice of 1 lemon
- 3 tsp savoury yeast flakes
- Salt and pepper, to taste
- 4 Tbs soy sauce or Braggs liquid aminos or tamari sauce
- ½ cup flour
- 1 cup rolled oats
- ½ cup dried breadcrumbs
- Dried breadcrumbs for coating patties
Directions
- Sauté onion, courgette and beetroot in frying pan.
- Place in food processor: chickpeas (undrained), lemon juice, savoury yeast flakes, salt, pepper and soy sauce. Blend until chunky. (Mash chickpeas if you do not have a food processor.)
- Add vegetable mix and blend.
- Add flour and rolled oats and blend.
- Add enough breadcrumbs to make mixture stiff enough to form patties.
- Coat patties with bread crumbs.
- Fry until brown on both sides.
