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Vegan courgette and bean patties

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.
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 2 people
Cuisine: British
Calories: 1234
Ingredients Method

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

Method
 

  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.