The Ultimate Veggie Party
Looking for an alternative option for a carb? These veggie patties are low-fat, low-calorie, no preservatives and rich in fiber. You can eat it between a warm fluffy bun, maybe over a bed a leafy greens drizzled with dressing or under your favorite protein and eat it bowl-style.
Ingredients
½ cup shredded carrots
½ cup chopped white onion
1 cup of roasted chopped cauliflower
½ cup cooked quinoa
1 Tbsp. minced garlic
½ cup of mashed red potatoes
½ cup of bread crumbs
Prepare:
Combine ½ cup of quinoa and 1 ¼ cups of chicken broth (mix thoroughly). Cook on HIGH in the microwave for 10 minutes or until fully cooked and liquid is gone.
Wash and puncture 2 medium red potatoes. Dry with a paper towel and use the same towel to wrap the potatoes. Microwave on HIGH for 4 minutes or until fully cooked and potatoes are soft. Let Cool. Take off the skin and mash.
You can purchase already cooked cauliflower rice or use fresh cauliflower. Preheat oven to 425. Wash and cut off the stems. Light coat with olive oil and bake for 10 minutes.
Let the cauliflower cool and chop into small pieces.
Chop white onion, shred carrot, and mince the garlic
Combine all ingredients together in a bowl and season with pepper and seasoning salt.
Make ½ cup patties by rolling tight small balls and once they hold form flatten into patties.
Cook:
Heat a flat pan on medium
Once the pan is warm coat with olive oil.
Place the patties on the pan and flip when they are golden and crispy.
Dress It Up Options:
Hamburger / Salad
Place is on your choice of bun and add your favorite fixings, such as lettuce, tomato, onion, mayonnaise and mustard.
Chop baby spinach, cucumber, cherry tomatoes and garbanzo beans. Mix together and place patty on top. Dress in Balsamic Vinaigrette.
Side:
Cut the patty in half and serve next to your choice of protein, ex: shrimp, chicken
Appetizer:
Make the patties half the size. Place on a platter and top with mashed avocado and chili flakes.