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.)
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.
Vegetable and Nut Patties
Preparation time: 20 minutes
Cooking time: 20 minutes
Total time: 40 minutes
Serves 4 -6
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
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.
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.
* 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.