Veggie Patties (the most delicious!)

Greek-Vegetable-Patty-Recipe-Mpiftekia-Laxanikon

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4.20 from 5 votes

Veggie Patties (the most delicious!)

These soft and moist Veggie Patties are loaded with fresh vegetables, spices, and herbs!

Prep Time30

Cook Time40

Course: Main Course

Cuisine: Greek

Keyword: Oven baked, vegetables

Servings: patties

Calories: 220kcal

Ingredients

2 medium-sized (420 grams) starchy potatoes such as Russets or Yukon Golds
5 tablespoons olive oil
½ medium-sized (75 grams) red onion
1 small stick (55 grams) leek
1 small (20 grams) spring onion
2 large (10 grams) garlic cloves
2 medium-sized (155 grams) carrots
230 grams cauliflower florets
1 small (55 grams) sweet red pepper
1 small (50 grams) green bell pepper
120 grams brown mushrooms
1 medium-sized egg lightly beaten
1 teaspoon dried oregano
3 teaspoons fresh parsley finely chopped
1 teaspoon chives or spring onion tips finely chopped
1 teaspoon fresh oregano or thyme finely chopped
⅔ teaspoon sweet paprika
¼ teaspoon ground cumin
4 teaspoons fresh lemon juice
25 grams grated Gruyere or Kefalotyri cheese
½ cup corn flour (Maize flour) not cornstarch

Instructions

Peel the potatoes. And add them to a small cooking pot. Cover with water and season with salt. Bring to a boil. Then reduce heat to medium and cook the potatoes until tender but not mushy.
Remove the potatoes with a slotted spoon and set aside in a large mixing bowl to cool down to room temperature. Then mash them using a fork.
Cut both types of onions and leek into smaller pieces. Add them to a food processor along with the garlic. Pulse until very finely grated almost smooth.
Transfer the mixture to a non-stick pan along with the 3 tablespoons of olive oil. Heat over high and once it starts sizzling drop the heat to low. Cook for 3-4 minutes. Then transfer the mixture to the bowl with the potatoes.
Cut the remaining vegetables into smaller pieces and add to the food processor in batches. Pulse until they look very finely chopped but not mushy (think of the texture of coarse breadcrumbs).
Clean the non-stick pan from any remnant bits and pieces with paper towels. Then add the remaining 2 tablespoons of olive oil and heat the pan over high heat.
Add the vegetables, season with salt and pepper, and cook for about 10-12 minutes stirring often with a wooden spoon. You need to cook the vegetables until they drain to the point they start to stick to the pan.
Then remove and transfer to the bowl with the potatoes. Let the mixture cool down a bit before mixing everything together.
Preheat oven to 120°C / 248°F. Add the corn flour to a pan and bake for 15 minutes.
Add all of the seasonings and herbs to the bowl with the vegetables. Season with some salt and pepper as well. Mix well with a fork until the mixture is thoroughly combined.
NOTE: Season generously with salt as both the potatoes and corn flour require some extra salt.
Then add the egg and grated cheese and mix well again.
Finally, incorporate the corn flour. Cover the bowl and let the mixture set in the fridge overnight.
NOTE: By following the recipe in precise quantity (in grams) the mixture is going to be really soft but shapeable. If it feels too runny you can add a small amount of corn flour to it. Add only a tablespoon at a time. If you add too much they will become more cakey like.
When it's time to cook the patties preheat the oven to 220°C / 428°F.
Lay a piece of parchment paper on a sheet pan or large pan.
Divide the pattie mixture into 7 equal pieces. Shape each one into a ball and then flatten them into patties 10 cm (4-inches) in diameter.
Bake the patties for 30 to 35 minutes. Then remove the pan from the oven and gently transfer the patties to a serving plate/s using a spatula.
Serve them with baked or mashed potatoes and Greek dips. Or turn them into a burger. You can try my Greek Burger With Spicy Feta Cheese and simply swipe the meat pattie for a veggie one. Enjoy!

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