Vegetarian Patties

Ingredients

• 150 g whole‑grain cereal (oat, quinoa, millet or red lentils)
• 30 g cheese (goat cheese, parmesan, cream cheese or gouda)
• 0.5 red bell pepper (or 1 carrot)
• 10 g parsley (½ bunch)
• 1 egg (or 1–2 tbsp chickpea flour)
• 40 g rolled oats or breadcrumbs or almond flour (4 tbsp)
• 10 g seeds (1 tbsp; flaxseed or sesame seeds)
• ½ tsp turmeric powder
• Salt
• Pepper
• 2 tsp Rapeseed Oil
• 150 g Yogurt (3.5% fat)
• 100 g mixed salad

Instructions

1. 1.

   Cook the cereal or legumes in twice the amount of water according to package instructions for 15–20 minutes. Remove from heat and let cool for 10 minutes.

2. 2.

   Meanwhile crumble or grate the cheese. Core, wash and cube the bell pepper, or peel and grate a carrot. Wash the parsley, pat dry, remove leaves and chop.

3. 3.

   Combine the cooked cereal or legumes with egg, cheese, parsley, pepper, oats and seeds; season with turmeric, salt and pepper. Shape into 8 patties and bake one at a time. Heat 1 tsp oil in a pan for each batch. Fry 4 patties over medium heat for 3–4 minutes per side until golden brown. Cook the remaining patties similarly; keep finished patties warm in a preheated oven at 80 °C (fan‑forced 60 °C; gas: level 1).

4. 4.

   Meanwhile season yogurt with lemon juice, salt and pepper. Wash and dry the salad mix. Serve the vegetarian patties with yogurt dip and salad.