Thai Veggie Patties
I may have a blog, but I still feel inept with the latest technology. I am still using Microsoft Office 2003 and I have no cell phone. I constantly have to ask Rob how to work his Android phone and navigate his Apple laptop. And sometimes, I make boo-boos with my posts… my top recipes of 2011… yeah, don’t postdate that for January 1, 2011. Because that isn’t post-dated at all. Sorry for the New Year’s teaser, especially since it is still in my Google Reader despite its deletion on my blog. Although the worse is that you have to wait until mid-December for that fabulous cookie recipe! Until then, I have another recipe with hidden beans… and hidden broccoli!
Veggie burgers? Veggie patties? Bean cakes?
These are the first veggie “burger” I have made. I think veggie patty is a better descriptor since it isn’t as “meaty” as typical burgers. What can you expect from chickpeas, broccoli and oats? Well, when they are combined with peanut butter, sesame oil, garlic, ginger and cilantro, it is a pretty powerful flavour-house.
This recipe is courtesy of MamaPea through her cookbook Peas and Thank You (recipe also posted here). The patties were simple to whip together in a food processor and I appreciated their complex flavours. The hint of peanut butter, with the spices worked really well together. I just wish they were a bit more firm (perhaps more oats?). If you camouflaged the burger in a bun, you might not notice the texture. However, I opted to plate mine overtop zucchini noodles with scattered pineapple and Napa cabbage, drizzled here with sweet chili sauce. As a salad topper, they were great! Next time, I might bake them into smaller balls if I knew they would be going on top of a salad. I also found out that the Peanut Mmmm Sauce and even moreso, the Mojo sauce were great burger spreads.
Thai Veggie Patties
1/3 cup old-fashioned oats, ground into a coarse flour
1.5 cups cooked chickpeas, drained and rinsed if canned
2 teaspoons reduced-sodium soy sauce
2 teaspoons lime juice
2 teaspoons toasted sesame oil
2 teaspoons minced garlic
2 teaspoons minced ginger
2 tablespoons natural peanut butter
2 tablespoons chopped cilantro
3/4 cup broccoli slaw
-hamburger buns, lettuce, pineapple, sauce, etc that you like!
1. In a food processor or blender, grind oats. Add chickpeas, soy sauce, lime juice, sesame oil, garlic, ginger, peanut butter, cilantro and broccoli slaw and pulse until mixture is combined yet still slightly chunky. Chill mixture for 30 minutes.
2. Coat a skillet with cooking spray or canola oil and heat over medium-high heat. Score bean mixture into quarters and form each portion into a patty. Fry in skillet for 5 to 6 minutes on each side.
3. Do as you please with these veggie patties: serve on top of toasted buns with pineapple, or serve on top of your favourite veggies and smother it in a dressing. I thought it worked well with sweet chili sauce, a coconut-peanut sauce and was delectable with the Canary Island-inspired Mojo sauce.
Makes 4 patties.