Little vegetarian patties made with teff flakes, green vegetables, and almond. Served with a simple homemade tzatziki sauce.
If you are a vegetarian and looking for a way to substitute chicken nuggets or meatballs, these veggie patties with tzatziki sauce are the perfect fit for you. Made with two green vegetables, almond, teff flakes and an egg, they are also super healthy.
Teff is an Ethiopian grain which is gluten-free, high in calcium and proteins, and can help control your blood sugar level. You can buy teff in health food stores. However, if you can’t find it, you can easily substitute it with quinoa flakes, oat bran or wheat bran.
How to make Tzatziki Sauce
- Peel and core the cucumber and garlic. Mince them very thin and mix with lemon juice, olive oil, and yogurt. Season with salt and pepper.
- Set aside in the fridge.
How to make Veggie Patties
- Prepare zucchini, broccoli, almond, teff flakes, onion, and garlic.
- Cook the onion, garlic, and green vegetables until soft
- Mix them with the teff, almond, and egg. Season with paprika, salt, and pepper.
- Place one tablespoon of the mixture in a cookie cutter.
- Press it very firmly using your fingers.
- Carefully, lift up the cookie cutter while pressing the patty down with your finger.
- Repeat the last steps until you have 20 little patties.
- Cook them in coconut oil until golden.
This recipe for teff veggie patties is perfect for little patties and also suitable for burger patties. Just make sure to use a larger cookie cutter as defined in the recipe if you want to make burger patties out of it.
Veggie Patties with Tzatziki
- 4 tbsp coconut oil
- 1 garlic clove, minced
- 1 onion, minced
- 100 g zucchini, shredded
- 150 g broccoli, shredded
- 50 g almonds, chopped
- 50 g teff flakes, alternative: oat bran, wheat bran, quinoa flakes
- 1 egg
- 0.25 tsp smoked paprika, alternative: regular paprika
- salt & pepper
Yogurt Tzatziki Sauce
- 115 g plain yogurt
- 0.5 garlic clove
- 100 g cucumber
- 0.5 lemon, only juice
- 1 tbsp olive oil
- salt & pepper
Yogurt Tzatziki Sauce
- Peel the cucumber and cut away the core (you don't have to peel it if it's an organic one). Grate the cucumber and garlic very thin, I highly recommend using a zester for this (I love the one from Microplane).
- Mix it with all the other ingredients and season it with salt and pepper. Store it in the fridge until your patties are ready.
- Mince, chop and shred all ingredients using a food processor. If you don't have one, you can use a knife and a grater, but it will take you a bit longer.
- Preheat a non-stick frying pan with one tablespoon of coconut oil. Cook the garlic and onions for 2 minutes. Add the zucchini and broccoli and cook for another 4 minutes.
- Mix the veggies, almond, and teff flakes in a large bowl. Season it with the smoked paprika, salt, and pepper. Mix in the egg until everything is well combined. Make sure to taste it before adding the egg!
- Using a cookie cutter (⌀ 4cm/1.5inch), make little patties out of the mixture. Place the cookie cutter on a cutting board, fill it with about one tablespoon of the mixture, press it firmly with your finger, and remove the cookie cutter careful. Repeat this with the rest of the mixture.
- Preheat a non-stick frying pan with one tablespoon of coconut oil. Cook each side of the patties for 2 minutes until golden brown. It's the best to work in 3 batches. Always add one tablespoon of coconut oil after a batch.
- Serve your patties with the tzatziki sauce.
- The tzatziki sauce needs a bit of resting time to develop its flavor fully. Therefore, I highly recommend making the sauce first and then the patties.
- If you don't have teff flakes, you can substitute it for example with oat bran, wheat bran or quinoa flakes.
- You can use the patties as well for vegetarian burgers. But make sure to use a larger cookie cutter if you want to make veggie burger patties out of it.