Patties

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Vegan carrot and lentil patties using soaked (not cooked) red lentils. Simple and well-structured. Ingredients 200 ml dried red lentils (2 dl) 1 garlic clove 1 tbsp peanut butter or tahini (15 ml) 3 medium carrots (approximately 200 g) 1 tbsp potato starch (15 ml) 1 tbsp sesame seeds (15 ml) 1 tbsp parsley, fresh or frozen (15 ml) salt and black pepper to taste oil for frying Instructions Submerge red lentils in water for 4-8 hours (or overnight). Drain completely. Combine soaked lentils, garlic clove, and peanut butter or tahini in a food processor. Blend until finely mixed. Coarsely grate the carrots and press out excess moisture using a clean kitchen towel or your hands. Mix the lentil blend with grated carrots, potato starch, sesame seeds, and parsley in a bowl. Season with salt and pepper to taste. Form the mixture into 8 patties. Heat oil in a frying pan over medium heat. Cook patties in the oil, allowing each side to set and become golden before flipping. Don’t turn prematurely to prevent them from falling apart. Fry until golden brown on both sides. Notes Falafel principle: This recipe uses the falafel technique of soaking rather than cooking the lentils, which results in firmer patties with better structure. ...

⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment. Swedish-style patties made with root celery, chickpeas, and apple. Served with browned vegan butter and lingonberries. Ingredients 250 g root celery (celeriac) 200 g cooked chickpeas 1 apple 2 tbsp miso paste (30 ml) 50 ml chickpea aquafaba (½ dl) 200 ml breadcrumbs (2 dl) 2½ tbsp cornstarch (maizena) (37.5 ml) salt to taste black pepper to taste 1 yellow onion To Serve browned vegan butter raw stirred lingonberries roasted chickpeas seasoned with smoked paprika Instructions Set the oven to 200°C (400°F). Halve and core the apple and place the halves on an oven-safe dish with the skin facing up. Bake until the apple has a soft core (about 15 minutes). Wash and scrub the root celery thoroughly to remove dirt and cut away “pits” that are difficult to scrub clean. (If you want to peel off the skin that’s fine too, but you’ll lose a bit of flavor). Then grate the root celery using the coarse side of the grater. Finely chop the onion. Drain the chickpeas in a strainer and let drain, but save the aquafaba for later. Blend the chickpeas with the apple into a paste. Mix the chickpea paste with the root celery and add yellow onion, miso paste, salt, aquafaba, black pepper, cornstarch and breadcrumbs. Let the mixture stand for 20 minutes so the breadcrumbs swell. Test fry one celery patty. The mixture should be easy to form into “potatisbullar” while not being too compact. If it’s too loose, add a little cornstarch and breadcrumbs. Taste and add more miso, salt and pepper if desired. Form into patties and fry or bake until golden and crispy. Serve with browned vegan butter, raw stirred lingonberries and roasted chickpeas seasoned with smoked paprika. Notes Texture: The mixture should be easy to shape but not too compact. Adjust with cornstarch and breadcrumbs as needed. ...