MAKES 12 PATTIES · VEGETARIAN, GF ADAPTABLE, DF ADAPTABLE
It’s not easy to find fun but healthful foods that appeal to kids and adults, but I’ve learned it’s all about the presentation. My son gets “veggie patties with ranch dressing.” My husband and our friends dine on “Garden Vegetable Croquettes with Herbed Yogurt Dipping Sauce.” Whatever you call them, these patties are chock-full of vegetables and so, so yummy. You can adjust the mix of vegetables according to what you have on hand: leave out the cauliflower and double the broccoli, for example. I have also served the patties with a warm tomato sauce instead of the yogurt sauce, for a change of pace. These freeze beautifully. For a dairy-free version, omit the cheeses and add an extra pinch of salt and garlic powder. For a GF version, omit the flour and sub ½ cup of blanched almond flour and 2 tablespoons of coconut flour.
Unrefined extra-virgin olive oil, for the pan and tops of the patties
1½ cups cauliflower florets, steamed until tender and finely chopped
1½ cups broccoli florets, steamed until tender and finely chopped
1 cup grated carrot (about 2 medium-size carrots)
1 cup frozen chopped spinach or kale, defrosted, excess water squeezed out
3 scallions, thinly sliced
3 large eggs, beaten (you can even add 1 more to boost the protein)
1 cup whole wheat pastry flour, whole spelt flour, or GF flour (if necessary)
¼ cup grated pecorino or Parmesan cheese (omit for DF)
¼ cup shredded mozzarella cheese or sharp Cheddar cheese (omit for DF)
½ teaspoon garlic powder
Pinch of crushed red pepper flakes
1½ teaspoons sea salt
Freshly ground black pepper
Accompaniment: Herbed Yogurt Sauce (recipe follows) or warm Marinara Sauce (for homemade, see here)
1. Preheat the oven to 400°F. Line a baking sheet with unbleached parchment paper and brush the paper with olive oil.
2. Place all the ingredients, except the olive oil for brushing the patties, in a large bowl and mix well to combine.
3. Using your hands or with a medium-size ice-cream scoop, form the veggie mixture into a ball slightly larger than a golf ball and place on the prepared baking sheet. Press down to form a patty. Continue with the rest of the batter and then brush the tops of the patties with olive oil.
4. Bake for 15 minutes, or until firm and golden. These can also be pan-sautéed in olive oil, coconut oil or ghee (omit for DF). Serve with herbed yogurt sauce or marinara.
1 cup plain, unsweetened full-fat Greek yogurt (not DF) or Savory Cashew Cream (here)
1 small clove garlic, grated or minced
2 teaspoons freshly squeezed lemon juice
½ teaspoon sea salt
Freshly ground black pepper
Pinch of cayenne pepper
2 tablespoons chopped fresh chives, or 1 scallion, finely chopped
2 tablespoons flat-leaf parsley leaves, finely chopped
1. Place all the ingredients in a bowl and stir to combine.
2. Transfer to a container and refrigerate, covered, for at least an hour so that the flavors develop.
TIPS: To steam the cauliflower and broccoli, cut into large florets and place in a vegetable steamer over boiling water and steam, covered, until tender, 7 to 10 minutes.
Squeeze extra water out of your spinach in a nut milk bag or a thin kitchen towel.