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The quest for the best veggie patty continues – but we’re nearing the end, it seems! We simply have to humble brag a little here, and throw it out there that these are our best ones so far. They’re almost ridiculously wallet and climate friendly – we buy dried yellow peas (Swedish grown) and cook them ourselves, and a whole 1 kg packet costs about SEK 15 (USD 1.50), yielding approx. 50 or so patties. That’s lots of food for little money, and a very eco-friendly option at that.
Parsley is delicious, and the more the better. That’s why we add in heaps and heaps of it here, and please don’t throw away the stalks. Just chop them up finely and mix into the batter – they hold so much flavor and are 100% edible. No waste and all of that, you know. Food is a precious resource.
There are definitely a few tricks to making delicious vegan patties. Using chia eggs is one, mixing in chickpea flour another. Adding nutritional yeast is a third. Here we do all three – and of course, a dash of baking powder seals the deal for that crispy, fluffy consistency. These hold up great in the fridge for about a week, and for months if frozen. They’re excellent to make a big batch of and then be able to pull out of the freezer when time is tight, or you simply have better things to do. For us, that’s enjoying summer right now. Lazy days down by the water, we love you!
Makes 25 patties
1250 g cooked yellow peas (~19 dl) or 500 g dried
2 tbsp chia seeds
7 tbsp water
2 medium yellow onions (~300 g), finely chopped
75 g parsley (~1 large bunch), roughly chopped
2 tsp baking powder
1 dl chickpea flour (~40 g)
1 1/2 dl flour (~90 g)
4 tbsp nutritional yeast
1 – 1 1/2 tsp salt
- If using dried peas, prepare according to package instructions. If starting out with cooked, place the peas in a large bowl. Then make the chia mixture by stirring together chia seeds and water in a small bowl. Let sit for about 1 min, and then stir again. Repeat a few times, until the consistency is nice and gel-like.
- Add the onions and chia “eggs” to the peas, and stir together. Then, using a hand blender, work through the mixture for a little bit, until the consistency is about half blended/half whole peas. No rocket science – just go until you have bits remaining but also a more uniform “batter”.
- Add in parsley and the rest of the ingredients (start with the lesser amount of salt) and give it all a good stir. Season to taste.
- Heat up canola oil in a pan over medium heat (be a little generous with the oil throughout the process), and then scoop up some batter with a spoon and flatten it out into a patty. We can fit 4 patties at a time in our pan. Repeat until they’re all done, and serve right away. They’re excellent with a yoghurt-type of sauce or a tahini based concoction, but great just as is too. Enjoy!