3 easy steps to making the worlds best vegetable patties may seem a little extreme. But think audaciously seasoned, moist and tender on the inside, pan-fried crispy on the outside. It’s all good.
And . . . the world’s best vegetable patties just happen to be gluten-free and soy-free.
And . . . even kids want seconds.
Yes. You can mix and match. Cauliflower, carrots, zucchini, and broccoli.
So let’s start with cauliflower since it’s gone viral. I don’t like cauliflower or didn’t until at my honey’s insistence I grow it. A full, mature head of cauliflower with its sage green wings stretched wide in my garden won me over for looks.
But . . . can it possibly taste good? I mean, I like broccoli, but that took some time. Cauliflower stinks when cooked. So does broccoli, I know. But isn’t cauliflower even worse?
The rise in cauliflowers popularity helped push me over the edge. I agreed. I would try it. I mean, even my sister-in-law and my brother (real nice city-folk) eat it. Maybe I should too?
Since my husband has had to eat a much more Paleo type of diet, I figured that was another good reason to give it ago.
Step one: The Prep – simply turning your fresh produce into ‘rice’. In this case, you can use broccoli, cauliflower, carrots or zucchini.
For this post with cauliflower. Grab a nicely mature, beautifully colored head from the garden, store or Farmers’ Market. (I’m a big fan.)
Wash it in cold water real well. No bugs allowed.
Take your food processor, or if you don’t have one, a handheld grater. (That’s me).
Turn your cauliflower into rice. Don’t mash it in the food processor, be kind. Just nice rice bites. If you chop it fairly evenly before you put it in it will help maintain the proper size.
Step 2: The Blending (Profound or what?)
Take your ‘rice’ and mix in all the ingredients listed below. (Really easy).
Step 3: Cook It. Pan-fried is one simple way. Pressed into cupcake papers and into a muffin tin is another. For this post, I will pan-fry it.
Okay. I lied. One more step.
Step 4: Eat It. So. Darn. Good. Yes, I now love cauliflower. At least, as a patty.
One more way to get kids to eat their veggies! Adults too! (Coming soon: Veggies ~ Hidden in Plain Sight ~ Ebook.)
Now for the details.
Worlds Best Vegetable Patties (With Cauliflower Rice)
- A way to grate your vegetables into fine rice - handheld or food processor.
- A frying pan and spatula.
- A mixing bowl.
- 3 1/2 cups grated fine vegetable I'm using cauliflower for this one.
- 3/4 cup shredded cheese Mix it! Cheddar and parmesan.
- 1 egg beaten
- 1/2 cup mild gluten-free flour I use King Authur's Gluten-Free All-Purpose Flour
- 2 tbsp dried chives
- 1 tsp garlic powder
- 1 tsp nutritional yeast (opt)
- 3/4 tsp healthy salt 1/2 to 1 tsp - to taste
- 1/8 tsp black ground pepper to taste
- 1/2 tsp ground sage
- 1/2 tsp thyme
- After grating your vegetable(s) of choice, mix in all the rest of the ingredients.
- Mix very well, and if you have the time, let sit 30 min. or more for the flavors to release into the mixture.
- If you have excess water, drain it off.
- Make into patties, and start pan-frying veggie burger patties in a pan that has been heated medium to medium-high. Flip when browned nicely. 3 minutes on one side. Flatten slightly before cooking on the back-side.
Any cheese will do, I have used goats cheese but I think a more flavored cheddar is better.
And, even better than that is a mixed blend with Italian cheese.
You can use fresh vegetables, or frozen and unthawed. Draining any excess liquid. No need to precook the vegetables.
Enjoy! Serve with dips of any kind. Ketchup, Ranch dressing, Sour Cream dip, etc.
Don’t forget dessert! Gluten-free oatmeal cookies!
Check out one of my favorite bloggers and her amazing peanut butter cup candy recipe! It’s gluten-free.