Colours of the rainbow veggie patties with tahini yoghurt sauce


  • Preparation: 30’
  • Cooking: 25’
  • Total time: 55’

Ingredients

  • 150g beetroot, trimmed, peeled and cut into a large dice
  • 150g rolled oats
  • 1 onion, peeled and quartered
  • 1 garlic clove
  • 100g kale, stalks removed and chopped
  • 1/2 red capsicum, seeds removed, cut into a large dice
  • 200g sweet potato, peeled and cut into 2cm dice
  • 8 pitted prunes
  • 1-2 teaspoons salt
  • 1 egg, beaten
  • 400g can chickpeas, drained and rinsed
  • for shallow frying oil
  • tahini yoghurt sauce
  • 1 cup (250g) plain greek yoghurt
  • 2 tablespoons hulled tahini
  • Juice of half a lemon
  • 1 small garlic clove, crushed
  • 1/4 cup continental parsley leaves, finely chopped
  • 1 tablespoon extra virgin olive oil
  • to taste salt

Step 1

For the veggie patties; insert the Mini Bowl with the “Mini Mulitblade”. Add beetroot, and PULSE for 5 seconds. Scrape down sides and repeat until beetroot is finely grated. Remove Mini Bowl and set aside.

Step 2

Insert the “MultiBlade” and add oats. Press PULSE for 5 seconds. Scrape down sides and repeat two or three times until finely ground. Tip into a large mixing bowl and add chopped beetroot.

Step 3

Without cleaning the bowl, add onion, garlic, kale and capsicum. Select STIR SPEED 8, 1 minute. Process until finely chopped. Add to oat and beetroot mixture and mix well.

Step 4

Without washing bowl, add sweet potato and prunes with ½ cup of water. Remove measuring cup from lid and select 100C, 5 minutes, STIR SPEED INTERMITTENT. At the end of cooking time, check that the sweet potato is cooked and soft. Otherwise cook for longer.

Step 5

PULSE for 2-3 seconds to lightly mash. Spoon into the mixing bowl with the ground oats and vegetables and add salt, egg and drained chickpeas; mix well.

Step 6

Using a ¼ cup measuring cup, divide mixture into 12 and shape into round patties. Refrigerate for a minimum of one hour.

Step 7

Heat oil in a non-stick pan over medium heat and cook patties in batches for 2-3 minutes each side. Drain on paper towel.

Step 8

For the tahini yogurt sauce, insert the “Egg Whip” and add yoghurt, tahini, and lemon juice

Step 9

Select STIR SPEED 2 and mix until well combined.

Step 10

Add garlic, parsley, olive oil and salt.

Step 11

Continue to mix on STIR SPEED 2 until mixed through .

Step 12

"Serve veggie patties on your favourite bread or bun, drizzled with Tahini yoghurt sauce.

Step 13

For the tahini yogurt sauce, insert the “Egg Whip” and add yoghurt, tahini, and lemon juice