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Orange, Herb, and Vegetable Patties

Orange, Herb, and Vegetable Patties

Ingredients

  • 1 Cup cooked chick peas
  • 1 Cup panko breadcrumbs, divided
  • 1 Cup chopped parsley
  • 1 Cup chopped cilantro
  • ¼ Cup chopped chives
  • 1 yellow onion, finely diced
  • ½ Cup orange juice
  • 4 Tablespoons olive oil, divided
  • 2 eggs
  • Salt and pepper

Directions

Place chick peas in food processor; cover and pulse 2 to 3 times. Transfer to mixing bowl; add ½ cup breadcrumbs, parsley, cilantro, chives, onion, orange juice, 2 tablespoons olive oil and eggs. Mix well; season with salt and pepper. Form mixture into golf ball-sized balls. If too wet, add more breadcrumbs. If too dry, add more orange juice. Flatten balls slightly. Heat the remaining 2 tablespoons olive oil in large skillet over medium high heat. Cook each burger for 6 to 8 minutes per side. Adjust heat if necessary so burgers do not burn.

Nutritional Facts

Servings6

Calories Per Serving203

Folate equivalent (total)83µg21%


Recipe Summary

  • 1 (12.5 ounce) can vegetarian fried chicken (e.g., FriChik)
  • 1 celery
  • ½ small onion
  • ¼ large green bell pepper
  • 4 eggs, beaten
  • ½ cup dry bread stuffing mix
  • salt and pepper to taste
  • 1 tablespoon olive oil

Process the 'chicken' in a food processor and then transfer it to a medium mixing bowl. Run the celery, onion and green pepper through the processor. Add the vegetables to the mixing bowl and stir in the eggs, stuffing, salt and pepper mix well. Form into patties.

In a medium frying pan heat olive oil over medium-high heat. Fry patties on each side until browned.


Vegetable patties with spinach and herbs

Ah, babies are unpredictable. The first time I made these vegetable patties, my son scarfed them down. Crispy and soft inside, I handed them to him hot off the stove and he couldn’t get enough. I was thrilled. It’s not like he doesn’t eat vegetables, but he’s given to bouts of pickiness and it always makes me happy when he eats more vegetables, you know? And all those lovely fresh herbs!

So like any mother, I made these patties again. But oh, the fickle nature of 1-year-olds. He gleefully smashed one between his hands, and watched it crumble to pieces.

I tried again. He turned his head as the patty approached. Some might have made it into his mouth. A significant amount made it onto the floor. An even larger amount was left over.

Fortunately, these aren’t only for children — there’s no reason adults shouldn’t enjoy them as well. Spinach and mixed herbs — dill, parsley, cilantro and green onions — add freshness, while cauliflower and zucchini lend sweetness. The vegetables are slowly stir-fried until lightly caramelized, before being formed into little patties and fried into bite-sized pieces with crispy exteriors.

Really, when my son doesn’t eat these, I shouldn’t be complaining. More for the rest of us, after all.

For about 18 patties, depending on how large you make them:

250 grams cauliflower (most of a small head)
250 grams zucchini (one medium zucchini)
150 grams onion (half a large onion)
250 grams fresh spinach (about half a bunch)
big handful fresh dill (1/2 cup chopped, loosely packed)
big handful fresh parsley (1/2 cup chopped, loosely packed)
5-6 stalks green onions (3/4 cup chopped, loosely packed)
small handful fresh cilantro (1/4 c chopped, loosely packed)
1/2 teaspoon salt
1/2 teaspoon sweet paprika
1/4 teaspoon black pepper
pinch cumin (1/8 teaspoon)
1/2 cup breadcrumbs or matzo meal
2 eggs
oil for frying

Finely chop the cauliflower and onion, and coarsely grate the zucchini. Put the vegetables in a pan with some oil for frying, and let cook until all the vegetables are lightly browned and somewhat soft (I know people generally start with onions, but I really don’t think it matters here — everything needs to lightly caramelize). The pan will be quite full, so you’ll have to stir intermittently so that all the vegetables cook.

Chop the spinach and the herbs (dill, parsley, green onion and cilantro), and add to the pan. Cook for a few more minutes, stirring to incorporate, until the greens have become limp and reduced in volume.

Scoop the vegetables into a bowl, and mix with the spices (salt, pepper, paprika and cumin), the breadcrumbs or matzo meal, and the egg.

Reheat the pan on a medium flame, adding enough oil to cover the base. Scoop spoonfuls of the batter into the pan, pressing down slightly to flatten into patties. Once they’re browned on the bottom, flip to cook on the other side. Once both sides are cooked, remove to a plate lined with paper towels to blot up extra oil.


MUNG BEANS PATTIES CALORIES & NUTRITION VALUES

A vegan and healthy food, mung beans patties are rich source of vitamin B6 and vitamin C. Mung Beans patties are also a good source of vitamin A (14 percent). Mung Beans patty is high in dietary fiber and. A good point of mung beans patties is that while it has no cholesterol, mung beans can lower the bad cholesterol. Green mung beans are excellent source of protein. One serving of Mung beans patties (100g) contain 7.6g protein. 3.5 oz (100g) of Mung beans patties has 165 calories (33 calories from fat), 3.7g total fat, 0.7g saturated fat and no cholesterol. Mung Beans are very nutritious. They're good for cardiovascular health, improve metabolism and may help you lose weight.


Gordon Ramsay’s Halloumi, Zucchini and Herb Cakes

These interesting halloumi and vegetable cakes are delicious and a nice vegetarian option to make for a simple lunch or supper.

The recipe is based on Gordon Ramsay’s recipe from his app:

I used 250g of halloumi rather than the 500g in the recipe for a more “vegetable” cake.

Ingredients

2 medium carrots, peeled and grated

1 zucchini (courgette), grated

250g halloumi cheese, grated

2 spring onions, finely chopped

2 free-range eggs lightly beaten

Sea salt and freshly ground black pepper

Put the grated carrots and zucchini (courgettes) in a colander and sprinkle with a large pinch of salt to draw out the moisture.

Place over a bowl to drain for 5 minutes, then tip into a clean tea towel and squeeze out all the excess water.

Put the haloumi, carrot mixture, spring onions, coriander and mint into a bowl, season and mix together. Add the beaten eggs and mix well, then stir in 2 tbsp of the breadcrumbs. The mixture should be firm enough to form into patties, if it’s not, add some more breadcrumbs. the moisture content from the vegetables can be variable.

Shape the mixture into 6-8 large cakes or smaller of you prefer. To help shape the haloumi cakes place a large spoonful of the mix onto a spoon and press against your hand and squeeze out any excess liquid. Leave in the fridge uncovered for at least half an hour to firm up.

Heat a large heavy-based frying pan over a medium heat. Add a dash of oil and fry the haloumi cakes until dark golden and crisp on either side.

Serve with some coriander to garnish and a dash of sweet chili sauce.


Recipe Summary

  • 1 cup cooked rice
  • ½ small onion, chopped
  • ¼ cup shredded Cheddar cheese
  • 1 egg, beaten
  • 1 teaspoon minced garlic
  • ¼ teaspoon salt
  • ¼ teaspoon red pepper flakes (Optional)
  • ¼ teaspoon ground black pepper, or more to taste
  • ¼ teaspoon chopped fresh parsley, or to taste (Optional)
  • 1 pinch onion powder, or to taste (Optional)
  • 1 tablespoon vegetable oil, or more to taste

Mix rice, onion, Cheddar cheese, egg, garlic, salt, red pepper flakes, black pepper, parsley, and onion powder by hand in a bowl.

Cover bowl with plastic wrap and refrigerate at least 30 minutes.

From rice mixture into 4 small patties.

Heat vegetable oil in a large skillet over medium-high heat. Fry patties in hot oil until lightly browned, about 5 minutes per side.


These veggie patties are so incredibly versatile that you can make them a regular lunch or dinner choice without getting bored. Try them over a salad, with steamed vegetables, topped with salsa, in a lettuce or cabbage leaf, dipped into the natural ketchup recipe in Cleanse to Heal, or any other way you can dream up.

Carrots: A quick liver refueling source of glucose that&rsquos attached to minerals and vitamins. When carrots are eaten raw, they&rsquore higher in antiseptic phytochemical compounds that inhibit the growth of unfriendly microorganisms.

Zucchini: Soothing to the intestinal tract walls, pushing out pathogens such as bacteria and fungus, allowing for better absorption of nutrients that can be sent up to the liver. Zucchini is a beneficial gallbladder food, containing phytochemicals that actually reduce gallbladder inflammation.

Potatoes: Abundant in amino acids that specifically inhibit viral growth. Potatoes are high in glucose that provides substance to the liver, as it&rsquos precisely what the liver relies on to keep strong. Potatoes keep the liver grounded and stable, giving us a good constitution.

Carrot, Zucchini and Potato Patties

  • 2 potatoes
  • 2 carrots
  • 1 zucchini
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika

Add 3 inches of water to a medium-sized pot, bring it to a boil, and add a steaming basket. Place the potatoes and carrots in the basket, cover, and steam for 15 to 20 minutes, until tender. Remove from heat and cool completely.

Preheat oven to 350°F. Line a baking sheet with parchment paper.

Grate the zucchini and place it in a muslin cloth or nut milk bag to squeeze out all the water. Make sure that the zucchini is very dry otherwise it will take the patties longer to crisp up in the oven. Add it to a mixing bowl. Grate the potatoes and carrots and place them in the bowl with the grated zucchini. Add the garlic powder, onion powder, dried oregano, and paprika and mix until combined.

Form the mixture into about 8 patties and place them on the baking sheet. Place in the oven and cook for 45 to 60 minutes, until browned and crispy, flipping them halfway through. Allow the patties to cool for 10 to 15 minutes before eating so they firm up.

Over 75 more delicious, healing recipes found in Medical Medium Cleanse to Heal for you and your family

This item posted: 22-Apr-2020

Anthony William, Inc. - Disclaimer for Medical Medium Blog


Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram &/or Pinterest tagging @SavorySpin #SavorySpin

Sunday 7th of February 2021

I was looking for a recipe just like this! Who knows? Since I live in Blue Ridge, GA we might've bought our ingredients at the same Ingles. Thanks for sharing, -Bill B.

Wednesday 3rd of February 2021

Absolutely not. No one reviewing this recipe has actually made these burgers, they’re just commenting on how lovely your vacation photos look. The recipe itself is bonkers - it’s so mushy, there is zero chance of getting this to work on a grill. It needs egg, or breadcrumbs, or both to work. Next.

The Ultimate Guide to Summer Side Dishes | The Schmidty Wife

Wednesday 25th of November 2020

[…] Easy Lentil Potato Patties &ndash Savory Spin […]

Thursday 29th of October 2020

Hi can you use green or brown lentils for this recipe

Thursday 29th of October 2020

Tomato Basil Hummus Dip & Green Goddess Hummus Dip

Monday 3rd of August 2020

[…] boy oh boy, was I wrong. I&rsquom thinking our &ldquowaterworks&rdquo would have rivaled the tallest waterfall here in Georgia! I kid, I […]

Hi There!

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Orange, Herb, and Vegetable Patties - Recipes

Ingredients

  • 2 carrots, peeled and grated
  • 1 courgette, grated
  • 500g halloumi cheese, grated
  • 2–4 spring onions, trimmed and finely chopped
  • 2 tbsp chopped coriander leaves
  • 2 tbsp chopped mint leaves
  • 2 free-range eggs, lightly beaten
  • 2–4 tbsp breadcrumbs
  • Olive oil, for frying
  • Sea salt and freshly ground black pepper

For the chilli dressing

  • 1 red chilli, finely sliced on the diagonal
  • 2 cm piece of fresh root ginger, peeled and finely diced
  • 2 tsp caster sugar
  • 2–3 tbsp rice wine vinegar
  • 2–3 tbsp olive oil
  • Pinch of salt

Method

To make the halloumi cakes put the carrots and courgette in a sieve or colander and sprinkle with a decent pinch of salt to draw out the moisture. Place over a bowl to drain for 5 minutes, then tip into a clean tea towel and squeeze out all the excess water.

Put the halloumi, carrot mixture, spring onions, coriander and mint into a bowl, season and mix together. Add the beaten eggs and mix well, then stir in 2 tablespoons of the breadcrumbs. The mixture should be sticky enough to form into patties, if it’s not sticky enough add some more breadcrumbs. Shape the mixture into 8 larger patties about 1cm thick, or 16 smaller ones. To help shape the patties place a large spoonful of the mix onto a spoon and press against your hand and squeeze out any excess liquid. Leave in the fridge uncovered for at least 20–25 minutes to firm up.

Meanwhile, put all the dressing ingredients into a bowl and stir well until the sugar has dissolved. Taste and adjust the seasoning as necessary.

Once you’re ready to cook, heat a large heavy-based frying pan over a medium heat. Add a dash of oil and fry the halloumi cakes (in batches if necessary) until dark golden and crisp on either side and hot all the way through.

Serve the cakes hot with spoonfuls of the chilli dressing over the top.

Looking to learn new cookery skills? Gordon Ramsay dining experiences cover everything from chef masterclasses to exclusive tasting menus in London. Discover our full collection of Gifts & Experiences online.

Gordon Ramsay
Ultimate Home Cooking
By Hodder & Stoughton
Text © Gordon Ramsay 2013
Photography © Con Poulos 2013


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