Sounds weird, I know, but they’re good. I created these several months ago when trying to figure out how to get lots of vegetables into my son. I’m not a fan of disguising vegetables, but sometimes it’s just necessary. This recipe is gluten-free. You could make it dairy-free too by eliminating the cheese and figuring out what else you could bind it with.
You can use literally any vegetables you like. For this particular batch I used the following:
1 large zucchini
3/4 head cauliflower
1/2 head broccoli
1 medium vidalia onion
3 large carrots
1 medium sweet potato
1 small can tomato paste
2 beaten eggs
1.5 cups oat flour (I just put quick oats in the blender for a few seconds to make flour) *you could sub in some almond flour or coconut flour too
a cup of shredded cheese of your choice
optional grated parmesan or pecorino, like a half cup
Grate all veggies except onion into a big bowl (I use a regular box grater). Small dice the onion because it doesn’t grate cleanly. You could also just dump everything into the food processor.
Preheat oven to 350 F.
Cook the grated veggie mixture in a couple of batches just until a little soft (like 5 mins). Add oat flour, tomato paste, cheese and spices to veggies once they’re done cooking and back in the bowl. Taste the mix and add whatever seasonings you want. You can go really simple with salt and pepper or go Italian and add garlic powder, basil and oregano. Or you could go more Middle Eastern with cumin, ras el hanout and fennel. You could go Indian with curry spices. Do whatever you want really. Let this mix cool so it’s not more than warm. Then add eggs (you don’t want the eggs to cook until you bake).
Lay some parchment paper on a baking sheet.
Next, using your hands, form patties with the mixture (it will be sticky). If it seems too wet and sticky (like it’s not staying together at all), just add more oat flour until it holds together better. I like to wet my hands with a little water so the mix doesn’t stick as much to my fingers. Set the patties on the parchment-covered baking sheet with at least a centimeter between them. Bake at 350 until golden brown. I’ve never timed how long this takes, but somewhere in the 45-60 minute range.
I like to eat these wrapped in lettuce with a cumin-lime aioli made with:
a couple Tbsp mayo
cumin to taste
juice of half a lime
salt to taste
chili powder to taste
(mix all the above together)