Go Back
+ servings
Veggie Patties with Tzatziki Sauce
Print Pin
5 from 1 vote

Veggie Patties with Tzatziki

Little vegetarian patties made with teff flakes, green vegetables, and almond. Served with a simple homemade tzatziki sauce.
Course Main Course
Cuisine Vegetarian
Keyword how to make tzatziki, how to make veggie nuggets
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings 20 Patties
Calories 67kcal
Author Aline Cueni

Ingredients

Veggie Patties

  • 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

Instructions

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.

Veggie Patties

  • 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.

Notes

  • 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.

Nutrition

Calories: 67kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 9mg | Potassium: 95mg | Sugar: 1g | Vitamin A: 90IU | Vitamin C: 9.7mg | Calcium: 26mg | Iron: 0.4mg