How To make Savory Supper Patties

These Cauliflower Veggie Patties are the Perfect Savory Meal

Try this super delicious cauliflower patty recipe that is a perfect healthy meal full of veggie nutrients . Try this recipe if you enjoy cauliflower . This goes perfect with a nice ranch or any other favorite sauce.

Please see the recipe below :


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Recipe:
1 Cauliflower
1 Carrot
1/2 Cup Parsley
3 Green Onions
Half A Cup Flour
1 Cup Bread Crumbs
1 Tsp Salt
1 Tsp Peppers
1 Tsp Paprika
1 Tsp Oregano
1 Tsp Cumin
2 Garlic Cloves
1 Egg

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4 Savory cakes that will conquer the whole family!

1) Savory pie with veggies and cheese: the result will be amazing!
 
2) Savory veggie cake: a delicious dinner idea for the whole family!
 
3) Potato and bell peppers cake: how to make it fluffy and moist!
 
4) Stale bread savory pie: a delicious way to recycle it
 

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Roasted Sweet Potatoes | Easy & Savoury Recipe

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⭐️ Roasted sweet potatoes are quick, tasty, and easy. Serve them as a side dish or use them to make other delicious recipes.

⭐️ Ingredients
1½ pounds sweet potatoes chopped into 1-Inch dice (2.5cm)
1½ tablespoons extra virgin olive oil
1 teaspoon paprika
1 teaspoon garlic powder
½ teaspoon salt or more to taste
¼ teaspoon black pepper

Theplantbasedschool.com

❤️ Cooking should be done with caution. Pay attention while using knives and cooking tools. Nico is a trained chef, and it is solely for entertainment purposes that he sometimes looks into the camera while he cooks. ❤️

Salmon Patties Recipe - Sweet and Savory Meals

Learn how to make Salmon Patties - delicious and flavorful, made with cooked salmon, panko bread crumbs, and spiked with fresh green onions, lemon, and paprika. The patties are tender on the inside, and perfectly crispy on the outside. They can be used as an appetizer or as a main dish.

????INGREDIENTS????:
1 lb salmon
1/2 cup green onions
4 cloves garlic
1 teaspoon fresh ginger
1 1/2 cups Panko bread crumbs
1/2 teaspoon Italian herbs seasoning
1/2 teaspoon paprika
1 teaspoon dried parsley
1/4 teaspoon salt and pepper
2 large eggs
1/4 cup mayo
1 tablespoon lemon juice
2 tablespoon hot sauce
zest of one lemon
Canola or vegetable oil

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Crispy Chickpea Corn Patties | This Savory Vegan

These Crispy Chickpea Corn Patties are served with a crunchy kale slaw & a vegan chipotle aioli. Freezer ready for quick lunches or dinners!
#vegan #cornfritters #vegansalad
*******
GET THE FULL RECIPE:

INGREDIENTS
FOR THE CHICKPEA PATTIES
1 15-ounce can chickpeas including the can liquid
1 cup cooked brown rice
1/2 red onion roughly chopped
1/4 cup cilantro plus more for serving
1/2 tsp smoked paprika
1/2 tsp cumin
1/2 tsp chili powder
1/2 tsp pepper
1 tsp garlic salt
1/2 cup frozen corn thawed
1 cup panko bread crumbs
salt if needed
oil for frying
FOR THE CHIPOTLE AIOLI
1/3 cup vegan mayo
1 chipotle pepper in adobo
1 clove garlic
1/2 lime juiced
1/2 tsp cumin
FOR THE KALE SLAW
1/3 cup vegan mayo
3 cloves garlic
10 basil leaves
1 tbsp olive oil
salt & pepper to taste
1 tbsp apple cider vinegar
water if needed
5 cups kale slaw*

INSTRUCTIONS
1. Add all of the chickpea patty ingredients (through the garlic salt) to a food processor. Pulse until combined. Transfer to a bowl and add the corn & panko. Stir to combine. Taste and add salt if needed.
2. Line a baking sheet with parchment paper. Use 1/4 cup measuring cup to form the mixture into patties – I was able to make 10 patties. Place them on the baking dish and sprinkle with some smoked paprika. Put the patties in the freezer for at least 20 minutes.
3. Meanwhile, add all of the chipotle aioli ingredients to a food processor or blender and combine. Taste and adjust seasoning if needed. Transfer to a bowl and set aside.
4. Add all of the slaw sauce ingredients (through the apple cider vinegar) to a food processor or blender and combine. Add water to get your desired consistency. Taste and adjust seasoning if needed. Add the slaw and the dressing to a bowl and toss to combine. Place in the fridge.
5. Heat some oil** in a non-stick pan over medium heat. Working in batches, add the patties and brown on both sides*** (about 4-5 minutes per side). Remove from the pan and repeat with the remaining patties.
To serve, add some slaw to each plate and top with two patties, some chipotle aioli and a sprinkle of cilantro.

NOTES
*I used a pre-made kale/cabbage salad mix. You can use a coleslaw mix instead.
**You can use as little or as much oil as you want – just be sure to use a good non-stick pan.
***Try not to touch the patties too much before flipping. The more you leave them untouched, the crispier they will get and the better they will stay together.
FOR FREEZING: Prepare the patties and allow to freeze completely on the baking sheet (about an hour). Remove them from the freezer and transfer to a freezer-safe container. Follow the same heating instructions – no need to thaw the patties out.

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