Vegetable and Nut Patties

045

This is my all-time favourite vegetarian meal.  I originally found the recipe many years ago in an old South African cookbook called Budget Recipes.  It is a cookbook written in both English and Afrikaans by Robin Ayrdon.  Budget Recipes was published by Pick ‘n Pay Hypermarkets (Pty) Ltd.  Unfortunately I was not able to find an actual date in which it was published.  This recipe impressed me to the extent ‘I had to try it’, and that was the start of a vegetarian meal being cooked each and every week.

When I first tried it, I was a little dubious as the hubby is a real meat and potatoes kind of man, but he surprised me with compliments on the meal and is now looking at vegetarian meals with an open mind (but only once a week, I am not allowed to push it.)

004

I have slightly changed some of the quantities of the ingredients from the original recipe…. Anyway these patties are easy to make.  I find them a little messy when making into patties with all the ingredients sticking to my hands and fingers, but that is the joy of making patties. The ingredients are not too crazy either so that makes it great.  I did add my home made Sweet Chilli Sauce just for a bit of  ‘kick’ to the dish this time, but this is totally optional.  In the past I have also added my home made Mayonnaise to the dish with pureed green chillies, both go exceptionally well with the patties.

All in all it is a great supper dish.  I love the crispness of the patties on the outside and the crunch of the vegetables and nuts on the inside.  The combination is to die for !

After eating them, it is a feeling of pure health, it is amazing, and definitely a feeling of wanting more.

050

Vegetable and Nut Patties

Preparation time:  20 minutes

Cooking time:  20 minutes

Total time:  40 minutes

Serves 4 -6

Ingredients:

125 grams (125 ml) red/orange lentils

150 grams (125 ml) raw peanuts

1 large white onion

3 large carrots

2 celery stalks

10/12 weetbix cereal blocks

5 ml dried parsley, 5 ml dried thyme and 5 ml dried origanum)

4 extra large Free-Range eggs*

salt and pepper to taste

a little vegetable oil for frying

Instructions:

Soak the lentils for a few minutes and cook in microwave for 2 minutes.

Once done, drain well and set aside.

Dry toast the peanuts *

Chop the toasted raw peanuts till course and leave some whole if preferred.

Finely chop up the white onion.

Grate the carrots.

Slice the celery.

Crush the weetbix.

In a large mixing bowl add half of the crushed weetbix.  The remaining crushed weetbix place in a shallow dish, this will be used for the coating of the patties before frying them.

Then add the cooked lentils, toasted peanuts, onion, carrots to the large mixing bowl with half of the crushed weetbix.

Add the herbs, salt and pepper.

Stir well.

Lightly whisk 2 eggs with a fork and add to the mixture and combine thoroughly. (if you feel the mixture is too dry and you are unable to combine into patties, add another egg.)

In a separate bowl add some flour.  This is for coating the patties.

Whisk the remaining eggs in a bowl and set aside.  This will be used for the coating of the pattie before the coating of the crushed weetbix.

Add some flour to your hands, and with the help of a tablespoon, start making the patties.

Place each pattie into the egg mixture making sure the egg coats the entire pattie,  then cover the pattie with the crushed weetbix. *

On a medium heat, fry the patties in a little oil until each side is golden brown. Do not deep fry.

Drain the patties on paper towel to absorb any excess oil.

Serve immediately with a crisp salad or potatoes of your choice.

Enjoy 🙂

*  Depending on the size of the eggs, you may require another egg for coating the pattie.

*  I toast or ‘dry fry’ my nuts on top of the stove in a pan, with no oil as nuts produce their own natural oils.

*  Depending on how much you love weetbix, you may need to add extra crumbled weetbix for coating.

 

 

 

Advertisements

Baby Spinach and Pepper Frittata

092

I am so grateful for the cooler weather today.  Don’t get me wrong I love the sun, but now and then welcome a cooler day especially when it has been so hot.

I had great plans today of all the things I wanted to do, but I have a feeling that not too much is going to be accomplished.  I just am in a relaxed frame of mind  and feel like taking things in my stride for a change.  (no real harm in that, is there?)

So here I am , sitting in my lounge, alongside two of my cats, Taylor and Dexter, drinking green tea and writing this post.  I thought I would share today my frittata recipe with you.  I love frittata’s, they are just so simple to make and best of all you can put anything in them !  This frittata is filled with goodness and all health.  I decided on vegetarian. I just had to, as the last several days I have been eating….lets say more ‘of what I should not be eating’. Yes…I am feeling a bit guilty, but it is fine…I will just eat loads of vegetables and attach myself to the treadmill.

108

This frittata is filled only with a couple of vegetables, baby spinach which I love and peppers.  I usually like to use at least three different colours of peppers, but only had two in the fridge.  I enjoy the different colours of the peppers, and apart from the taste, they make the frittata look pretty 🙂  a clove of garlic which is also so good on the health aspect and loads of eggs.  If you are not keen on the garlic, you can leave it out, its really up to you.

My vegetarian frittata cooks for 3o minutes in the oven, and it rises ! But its okay, once it is nice and golden brown take it out of the oven.  Once it cools, it will flatten.  This frittata is so soft and succulent it practically melts in your mouth. It is not only great for breakfast but is ideal for any meal at any time of day.  For a light dinner, just add salad.

099

Baby Spinach and Pepper Frittata

Preparation time:  8 minutes

Cooking time:  30 minutes

Total time:  38 minutes

Serves 8-10 depending on size of slices

Ingredients:

1 large onion, chopped

1 large red pepper, chopped

1 large green pepper, chopped

1 garlic clove, crushed

Coconut oil for frying

10 extra large/jumbo free range eggs

2 handfuls of baby spinach leaves, chopped

1 1/2 teaspoons of chopped fresh parsley *

1 1/2 teaspoons of chopped fresh thyme *

(or 1 tablespoon (3 teaspoons) of any mixed fresh herbs) substitute for dried herbs will be 1 teaspoon only). *

Salt and Pepper to taste

Instructions:

Preheat oven at 180 degrees Celsius / 350 degrees Fahrenheit.

Saute’ the onion, peppers and garlic clove with a little coconut oil in a frying pan.

Once done take the frying pan off the stove and set aside.

In a medium sized bowl, lightly beat all the eggs with a fork or a hand whisk.

Add the onions, peppers, garlic, baby spinach herbs and spices into the medium sized bowl (with the eggs) and mix to combine using a metal spoon.

Transfer into a well greased oven proof dish (approximately 20 cm x 20 cm or 8″ x 8″) and place in oven for 30 minutes or until golden brown.

The frittata will rise in the middle.

Once taken out from the oven, allow to cool in the oven-proof dish and cut accordingly.

Enjoy 🙂

 

*  I use a Spray ‘n Cook for greasing

*  Feel free to increase the herbs and spices to your liking