Another juicy dish – Veggie patties – and it’s alkaline!

30 Jul

I have just started my summer break from work. I’ll be visiting friends and family for a week and after that stay in a summer cottage for a week with my boyfriend and my dog.

I find it a lot harder to live a healthy life when I’m away from home. This summer I will try to eat as healthy as possible and make good vegetarian food even if I’m not in my own kitchen – I’ll blog about it as I go along.

When you’re away from home you sometimes need to make a bit more simple food as you might not have all the ingredients you have at home. And You will probably not have your food processor, blender, juicer etc. with you.
(I did bring a small blender and my juicer to use at the summer cottage though) 🙂

Last night I was at my dad’s house and didn’t really feel like cooking all night and he doesn’t have all the whole foods and appliances I have at home. So I ended up doing my take on veggie patties. A very simple, easy and versatile dish. I was actually inspired by my friend Tea, who made a similar dish the other day.

For patties for 4 people I used:

2 onions, very finely chopped
3 medium carrots, grated
1 sweet potato, grated
2 zucchinis, grated – squeezed to
remove water
2 cloves of garlic
Half a chili (medium hot)
2 teaspoons of paprika
3 teaspoon salt (himalaya)
1 teaspoon baking powder
50 grams flour (preferably spelt)
Sunflower oil

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Combine all the ingredients in a bowl and mix well.

Heat the oil in a pan and fry the patties until crisp on the outside – you should use about 1 tablespoon of the mixture for each patty and they should be rather flat.

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You can serve it with new potatoes and salad as I did tonight or maybe try it in a bun with lettuce to make a veggie burger 🙂

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Other versions….
You can use all kinds of vegetables, herbs and spices for these vegan goodies.

Try with: celeriac, potatoes, beet root, basil, tomatoes (only the harder bits), chives – or what every you have at home.

Or Why not try a thai version with carrot, Zucchini, potato, spring onion, chili, fresh coriander and ginger, coconut flakes and fried in coconut oil

an indian version – just replace paprika for curry

or mexican version by using cumin, more chili, lime zest

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