Making up a veggie patty can be a bit of a jungle. Usually I have all the ingredients in my kitchen but my brain never seem to wrap my thought around combinations of making a patty.
I really don’t know why I don’t make veggie patties more often. They are a great stomach filler, oh so cheap, healthy and leftovers can be used as a snack or a lunch the following days.
This black bean and sweet potato veggie patty was increadibly easy to make – and I really love that I could stick the patties in the oven and then take them out when they were done.
Theis really loved the veggie patty. Usually he brings meatballs for lunch at his work but he asked me if he could bring some patties instead.
Another thing I love is – that I don’t have to be afraid to eat them raw – because there are no eggs in them.
Instead of eggs I have used flax seeds for a binder. I use real seeds because they are cheaper than ground flaxseed meal. And they work really well. They make a gel. Instead of flax seeds you can also use chia seeds. They will also do the trick. Just remember to soak the seeds in a little bit of water for about ten minutes to create the gel.
So the other night I was making homemade oil-free fries in the oven with a salad, and I decided to make a veggie patty to go with the meal.
I remembered stumbling across a recipe on Pinterest, so I was inspired by the foodblogger wholesomedelicious. However I changed the recipe a bit.
The recipe calls for quinoa – if you don’t have that, you can easily substitute with rice. Also I only had one small sweet potato on hand. You can easily add an extra.
It is really easy to make this recipe. Just mix everything together in a foodprocessor and form the patties with your hand. Stick them in the oven – no oil is needed.