Vegan courgette and bean patties

Published on 8 May 2024 | In British | By Wholeness |

- Prep Time
- 00:05 Minutes
- Cook Time
- 00:20 Minutes
- Difficulty Level

Background

These vegan courgette and bean patties are easy, yummy and filling. Use flax-egg or egg-substitute powder mixed with water in this recipe. For a spicy version add some chilli flakes to the mixture. Serve the patties in a burger bun, flatbread or wrap with the toppings, condiments and fillings of your choice. Alternatively, serve them with a salad and sweet potatoes fries.

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Combination, Dairy Free, Detox, Diabetic, Egg Free, Gluten Free, High Fibre, Low Calorie, Low Carb, Low Cholestrol, Low Fat, Low GI, Nut Free, Vegan

The Recipe

Ingredients

1 tin white beans
1 courgette, grated
1 tsp dried oregano
1 flax egg
2 cloves of garlic, minced
Grated zest of ½ lemon
4 Tbsp breadcrumbs (or chickpea flour)
2 tbsp chopped parsley
Salt and pepper

Instructions

1. Drain the beans, then mash them roughly with a fork.
2. Add the garlic, grated courgette, dried oregano, flax egg, lemon zest, parsley and salt and pepper. Combine well.
3. Add half of the chickpea flour, and mix with your hand. Add more flour until you get a dough-like, sticky mixture that combines well.
4. Make 4 balls and flatten these between your palms. Put them on a tray, lined with baking paper. If you have time, chill for 30 minutes.
5. Preheat the oven to 190°C or set it to grill.
6. Spray the patties with olive oil, then put the tray in the oven. When the patties look brown and crispy, turn them over and grill or bake until this side looks done too.
7. Serve warm.