Multigrain vegetable patties
Ingredients
For
4
personnes
- 120g of broccoli
- 240g of peas
- 120g of cooked chickpeas
- 60g of flour
- 1 egg
- 60g of grated Emmental
- 3 tablespoons of full-flavoured olive oil
- 1 to 2 tablespoons of pesto
- 2 tbsp mixed seeds (sunflower, linseed, pumpkin, sesame, etc.)
- 1 teaspoon of baking powder
- ½ teaspoon of salt
- Pepper
Tip
These patties can be used as a base for a vegetarian burger or as a side dish with a mixed salad. Check out our pesto recipe in the recipe for a tartine with pesto, sun-dried tomatoes, country-style ham, rocket and olives!
Instructions
- Steam the broccoli and peas.
- Quickly blend the peas, chickpeas and broccoli, taking care not to overdo it.
- In a mixing bowl, mix together the egg, flour, Emmental, pesto, yeast and 2 tablespoons of olive oil. Add the puréed vegetables and the seeds. Season with salt and pepper before mixing everything together.
- Shape into patties 15mm thick. Heat 1 tablespoon of olive oil in a frying pan and fry the patties for 2 to 3 minutes on each side until golden brown.
Tip
These patties can be used as a base for a vegetarian burger or as a side dish with a mixed salad. Check out our pesto recipe in the recipe for a tartine with pesto, sun-dried tomatoes, country-style ham, rocket and olives!
We recommend...
For this recipe, we recommend PDO huile d'olive d'Aix-en-Provence (intense taste) for its aromas of raw artichoke and greenery, sometimes complemented by hints of walnuts/hazelnuts and red berries.
If you don’t have this, choose another intense-flavoured olive oil: PDO huile d'olive de Corse - Oliu di Corsica, PDO huile d'olive de Haute-Provence, PDO huile d'olive du Languedoc, PDO huile d'olive de Nîmes, PDO huile d'olive de Provence, PDO huile d'olive de la Vallée des Baux-de-Provence.
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