During the sweltering summer months, we crave meals that are both light and easy to make, allowing us to avoid long hours at the stove, and enjoyable to eat without feeling too heavy. Recently, I enjoyed a pita filled with vegetable patties, tahini, and salad, which reminded me of how delightful this combination is and the convenience of having vegetable patties in the fridge for snacking throughout the day. Another advantage of these patties is their ability to be frozen in a sealed container, ready to be reheated whenever desired.
This is particularly useful during summer vacation when you want to leave something easy for the kids to heat up in the microwave. All patties are baked—embracing the summer spirit of lightness, there's no need for excessive oil. 2 View gallery Carrot and Red Lentil Patties Ingredients: 1 white or red onion, peeled 2 tablespoons olive oil 3 carrots, peeled 2 large eggs 1 tablespoon silan (date syrup) 1/2 teaspoon salt 1/2 cup red lentil flour Method: Finely chop the onion and grate the carrot using a fine grater.
Combine all ingredients in a bowl. Line a baking tray with parchment paper and lightly oil it with spray or olive oil using a brush. Shape the mixture into patties, preferably on the thicker side, and bake in a preheated oven at 190°C for 25-35 minutes or until golden.
Flipping once during baking is recommended. Alternatively, you can fry them in a pan with a little oil if preferred. Corn, Oat, and Cheese Patties Ingredients: 1/2 red o.