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High Protein Vegetable Patties

October 10, 2018

These Patties are a little crunchy on the outside and soft inside. You can add herbs and spices you like and can match them to your meal.


Ingredients for 12 Patties/ 2 Servings:


1/2 Cup (90g) Green Pea Flour*

1/2 Cup (70g) Chickpea Flour*

4 tbsp (40g) Quinoa Flour*

2/3 - 3/4 Cup (70-90g) finely chopped Cellery Stalks

1/2 Cup (60-70g) Green Peas (fresh or frozen)

1/2 tsp Baking Soda

200 - 240ml Water

Herbs & Spices, I used 2 tsp dried Basil, 2 tsp dried Lovage, 1 tsp dried wild Garlic, 1/2 tsp Cayenne Pepper, 1/3 tsp Salt


- Combine all flours in a bowl with the baking soda and the herbs & spices. Add in the cellery and green peas and mix again.

In the end add the water, start with less and see how the mixture goes. It should be a thick, but not to thick dough, spoonable and still sticking together very well.

- Preheat a non-stick pan and bake the patties from both sides until golden brown. Put them back into the pan (on low heat) or use the oven to bake them through, this takes just 3 minutes.

- Enjoy with a dip, as a vegan burger patty, with a salat or plain.

*make your own flour by using a high speed blender


Marina Kristensen






Tags: Patties, Patty, Burger, High Protein

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