Not feeling like to have a "proper" lunch today, I just made several veggie patties to go with some raw vegies and bun. Unlike meat patties, vegie patties are more difficult to handle. It is so soft that I need to handle it with extra care. Otherwise, it will be out of shape. May be for the next trial, I should add some bread crumbs to firm up the dough.
For my first attempt, here's the outcome. The patty has a thin layer of crunch outside, and it tastes like a flavorful mashed potato inside. Overall, it resembles a hash brown - my hubby's all time favorite! For the left over patties, I stored it in the freezer. I'll just heat it up in the oven for our next meal. :)
Yields for 6 patties
500gm potato, peeled and cubed
1 carrot, peeled and diced
2 onion, peeled and coarsely chopped
4 clove of garlic, peeled and chopped
1 pearl corn, kerneled
half egg, lightly beaten
Japanese bread crumbs
salt and black pepper to taste
1. Steam carrot and potato under high heat for 8 minutes. Leave it cool. Mash it with potato masher. Set aside.
2. Heat 2 tbsp of oil in a wok. Saute onion and garlic under low heat until onion turn soft. Remove from wok and add to the mashed potato.
3. Combine the mashed potato and carrot with sauted garlic and onion, beaten egg and corn kernel. Sprinkle it with salt and pepper. Mixed well. Pat 1/6 of the mixture into burger and sprinkle the surface with bread crumbs. Continue the make the balance 5 patties.
4. Heat up a pan with some oil. Pan-fry the patties until each side turn golden yellow.