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Giant courgette and leek patty
If you have a food processor then you will be even quicker to make this recipe (e.g. 10 min). But a normal grater and a chopping knife will absolutely do as well.
I always love coming up with vegan recipes that are extremely easy and quick to make, yet don't compromise on taste or flavour. This one has lots of protein as well because I added ground almonds and tahini. Both very good sources of vegan protein.
On top of that you can always vary ingredients. You can add carrots , peas, cubed peppers, etc. It's a really versatile recipe so you can get creative.
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This patty looks a bit like potato fritters, but it is much healthier as it's baked and not fried.
You can enjoy this giant patty in many ways. You can even use it as a gluten-free bread replacement. In this case I would flatten it out even more and reduce the baking time.
It's crispy on the outside and soft on the inside. These can also be frozen. And as so often they taste even better the next day. You can take them to work with you and quickly heat them up in the microwave.
You can have them with or without a dressing or a dip but I love mine with a tahini dip.
The Dressini garlic & herb tahini dressing works so well with this dish! If you can't get hold of one you can also dunk the patty in hummus or soy yoghurt. Sooo good!
INGREDIENTS (2-3 portions):
- 300g grated courgette (zucchini)
- 1/2 finely sliced leek
- A bunch of chopped parsley
- 120g ground almonds
- 120g breakfast oats (gluten-free)
- 4 tbsp Tahini
- 2 1/2 tbsp lemon juice
- 1 tsp minced garlic
- 1 tsp Salt
- Black pepper to taste
Grate a courgette (also known as zucchini), finely slice 1/2 leek and also chop up a bunch of parsley.
Add everything to a bowl and add the rest of the ingredients. Mix everything together until you get a dough-like consistency. Btw you can add any kind of oats really, but if you are gluten-free, check the label). I used breakfast oats but you can really use any kind.
Transfer the dough mix to baking tray lined with baking paper. distribute evenly and create a veggie patty that's about 1cm in height.
Bake in the preheated oven at 180C (360F) for 45 - 50min.
Dip into a zesty tahini dressing (like my Dressini garlic and herb tahini dressing) and enjoy!
And if you enjoyed this recipe also check out my quinoa zucchini patties with a smokey red pepper dip.
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