Vegan: Vegetable Patties with Avocado – Yogurt – Dip and Cucumber Salad

5 from 3 votes
Course Dinner
Cuisine European
Servings 4 people


  • 0,5 Diced celery bulb
  • 1 piece Diced Kohlrabi
  • 1 piece Diced parsley root
  • 3 piece Diced carrots
  • 2 tbsp My vegetable broth *
  • 1,5 liter Water
  • 3 tbsp Rice flour
  • 3 tbsp Chickpea flour
  • Oil for frying
  • Pepper from the grinder
  • Nutmeg from the mill
  • Avocado yoghurt dip *


  • Clean, wash and cut the vegetables, bring to the boil with the vegetable stock and the water and cook the vegetables for about 10 minutes, then switch off and use the residual heat of the stove.
  • The broth was my base broth .... delicious and healthy, because the broth has to be poured off.
  • Mash the vegetables with a pounder, add the rice flour, chickpea flour, pepper and nutmeg and mix well, it becomes a smooth dough. Then let it rest for about 20 minutes.
  • Then knead well again and bake patties in a pan.
  • There was also an avocado yogurt dip and a gruk salad 😉
  • Good hunger
  • * Supplies: Make your own vegetable stock
  • * Vegetarian: Avocado - Yogurt - Dip
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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