Vegetable patties II

Ingredients for 3 servings:

• 400 g mixed vegetables, frozen
• 1 handful of bell pepper(s), cut into strips, frozen
• ½ tsp vegetable broth, granulated
• 100 g chickpeas, ground
• 100 g sunflower seeds or almonds, roasted and ground
• 1 tsp mustard seeds, roasted and ground
• 1 tsp herbal salt
• 6 grains of pepper, ground
• 120 g cheese (goat cheese), grated
• Oil for frying

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Gluten-free, egg-free and cow’s milk-free

Sauté the frozen vegetables and bell peppers in a little water with 0.5 teaspoon of granulated vegetable stock for about 10 minutes. If using larger vegetables, purée them slightly, then add all the other ingredients except the oil and mix. Form small balls with wet hands, place them in the hot fat, flatten them with a spatula, then reduce the heat to low to prevent them from turning black. Makes about 10 balls. Instead of frying them, you can also place them on a baking sheet lined with baking paper and bake in a fan-assisted oven at about 150°C (without preheating) for 45-55 minutes. My own recipe.