Thursday, 27 April 2017

Four Yummy Veggie Burgers/Patties

Here are four, yes FOUR recipes that you can try to make your own veggie burgers or patties at home!
They all taste delicious! Guaranteed. My favourite is the green juice patty.

Chickpea or Black BeanVeggie Burgers/Patties

The first thing to know about this recipe is that it can be made into countless variations based on the flour, vegetable and legume/nut choices you make! They can be burger patties or fritters or balls! The second thing you need to know is that it’s quite easy and you can find yourself to be a veggie burger pro in no time! It is a meat substitute for a meal, and goes perfectly with homemade breads and salads. I consider it to be a brunch or dinner choice – it all depends on what you pair them up with!

1 large (or medium) sized sweet potato
½ cup quinoa/millet (red or white)
½ cup chickpea flour (or another flour choice like spelt or almond)
1 cup chick peas or black beans or other
1 leaf kale or other green leafy vegetable
1 small beet (or other vegetable like pumpkin/squash, zucchini, chayote/christophene)
1.5 tbs sesame, chia, hemp, flax seeds (optional)
Fresh cuttings of chive, thyme, rosemary,celery, shadon beni or other
1 piece of ginger and 1 clove garlic
1/4 onion
1/4 tsp each pink salt, ground cumin, turmeric, paprika, seasoning salt, dried herbs and the like

Baking tray greased with coconut or oil
Potato masher
fork, spoon
large bowl


Covering completely, soak ½ cup dried chickpeas or black beans in hot water and baking soda overnight or at least 2-6 hours before cooking. Simmer on stove until tender. Drain and cool.

Bake sweet potato in foil until cooked through.

Simmer ½ cup of quinoa grains with 1 cup water. Add a few dashes each of salt, turmeric, cumin, ground ginger to taste.

Finely chop onion, chive other fresh seasonings. Grate fresh ginger, garlic , zuchinni/pumpkin/beet/christophene etc


In a large bowl mash the chickpeas/blackbeans well making it a grainy paste.

Peel sweet potato and mash it in. Add quinoa and flour with all the seasonings and grated vegetables and mix.

Take a large handful and mould it into a burger shape. Press it flat and mould it into a patty, smoothing edges. Set on the greased baking tray and flatten more. Repeat. The dough should not be overly sticky.

Makes 10 small patties but it depends on the size you go with.

Bake at low to medium flame, for 10-15 minutes it should be brown, indicated by a strong aroma filling the room. Flip and bake another 5-10 minutes. Overall no more than 20-25 minutes.

Remove from oven and allow to cool before transferring off the baking sheet.
you can also put them in a muffin tin.



For the black bean option:

Green Juice Pulp Patties

Pulp from the Beet Green Juice recipe: 1 apple, 1 cucumber, 1 carrot, 1 beet, 1 head pakchoi or lettuce 1 thumb ginger, 2 stalks celery. Run through the juicer and put aside the pulp.

1 cup cooked quinoa
1 small sweet potato or yam, peeled and cooked already
2 squirts Mustard (optional)
2 cloves garlic
2 leaves chive
1 leaf shadon beni (optional)
½ tsp ground turmeric and cumin
1 tsp Pink salt
2 tbs oil


Bake sweet potato in foil until cooked through.

Simmer ½ cup of quinoa grains with 1 cup water. Add a few dashes each of salt, turmeric, cumin, ground ginger to taste.


Mash cooked quinoa and baked potato together in large bowl.

In food processor, mix pulp, garlic and chive. Add a little water to help if not blending, but I used a spoon to keep it going as the pulp is very dry and resistant to the processor.

Add the pulp to the bowl and add all seasonings, oil and mustard. Mash well together.

On a greased flat baking sheet place patties that are fashioned by hand. Should make about 6-8. I lightly coated the top of each patty with more oil.

Bake for 10-15 minutes on first side and another 10 minutes on the other side, or until both sides are well browned.



Sweet Potato Fritters/Patties

The sweet potato fritters can be made at any size, to be big and flat like patties or small and flat like fritters. They have that spongy/goey texture of pumpkin fritters which I think is a change from the channa patties. The flavour is plantain and cumin with the after taste of the sweet potato. They go well with the channa or black bean burgers! Make them small for appetizers for guests and have a cashew sauce to dip them in! They smell like traditional Bajan fishcakes when baking to me!

3 small - medium or 3 ½ cups of grated sweet potato
½ an onion
2 ripe plantains small-medium sized or 1 enormous
12 tbs spelt or other  flour like almond
1 tsp flax meal
3 leaves chive
3 pimentos
2 clove garlic
1 thumb ginger
½ tsp pink or sea salt
½ tsp turmeric, cumin
1 tbs water
2 tbs olive oil

Flat baking tray
Large bowl


Grease flat cookie sheets or pizza pans

Peel and grate potatoes and onion into large bowl.

Blend up plantain with flax meal, chive, pimento, garlic, ginger, olive oil and water

In a big bowl add plantain mixture, flour, salt and ground seasonings to sweet potato

Mix and with a big spoon, scoop onto baking sheet. Use back of spoon to flatten into a circular shape.

Bake for 15 minutes on each side or until golden brown on each side. Oven should be at a low-medium heat.


 Hope you enjoy! Please send some pictures to if you try these recipes, or tag me on IG @italpeople. Send me your recipes and pictures to be included in the blog!

 Ila Addis

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