Breakfast Club event being Vegetarian Savoury, walnuts in the pantry and a bunch of fresh sage on the kitchen table, the planets aligned. I chopped and fried and blended and grilled. It uses a few dishes (see rice, onions and walnuts above) but the results were very pleasing.
When I made these patties, I was delighted that she loved them so much (with tomato sauce) that she wolfed down one and her face lit up when I offered another one. She only ate two thirds of the second but I thought it a good effort. E and I ate ours with lashings of mushroom and pumpkin gravy (oil, mushroom, flour, stock and mashed pumpkin). We probably could have eaten the whole lot but I had plans for the leftovers.
parsnip, parmesan and sage bread that I have been wanting to try. I had thought it would go well with the sausage patties. The idea of these patties on chunky slices of home made bread with a good chutney appealed. However the bread was not quite what I expected.
fruit balls during the afternoon. She felt like a big girl when I let her turn on the food processor by herself for the first time.
Then at dinner time, Sylvia reverted to picky eater and would not eat anything off her plate, including her patties that she loved the previous night. All she wanted to do was tell Zinc "you're a beautiful girl" and eat fruit balls. Sigh! Some days I just can't win. Despite this, I am quite eager to try the sausage patties again. At least, if Sylvia doesn't like them, I am happy to eat her leftovers.
here for the rules.
Previously on Green Gourmet Giraffe:
This time last year: Dan Lepard’s multigrain and honey bread
This time two years ago: Polenta cups and Seasonal salad
This time three years ago: Rosy Russian Bread (and Grumpy Baker)
This time four years ago: Choc Chip Cookies go Bananas!
Vegan GF sausage patties
adapted from Diet Dessert and Dogs
- 1 1/2 tbsp extra virgin olive oil or coconut oil
- 1 large onion, chopped
- 2 cloves garlic, finely chopped
- 1 1/4 cups lightly toasted walnuts
- 1 1/2 cups cooked brown rice (I used white basmati)
- 1 tbsp ground flax seeds
- 1/4 cup vegetable stock or water
- 2 tbsp chopped fresh parsley (I didn't have this)
- 1/4 cup chopped fresh sage (about half a bunch), or use 1 tsp dried sage
- 1/2 tsp smoked paprika
- 1/2 tsp finely ground salt
Meanwhile, place the remaining ingredients in a food processor and process until well mixed and almost smooth. Add the cooked onion and garlic mixture and process until combined. The mixture should be sticky but firm enough to hold a shape.
Using a large ice cream scoop or damp hands scoop about 1/3 cup of the mixture at a time and place on a lined baking tray. Flatten the patties to about 1/2 inch (1.25 cm) thick. If desired, spray or brush with a little olive oil to help patties brown when cooked (I recommend this). NB mine were quite fragile and had to be handled with care.
To cook under the griller (broiler), line the grill tray with baking paper, place patties on the tray and spray with oil. Grill until patties are brown and crisp, turn over and spray with more oil. Grill the second side until brown and crisp. You could also bake in 190C (373F) oven for 35-45 minutes or fry in a frypan for 5-7 minutes. Eat hot or cold or freeze for later.
On the Stereo:
An autumn almanac: 15 songs in the spirit of Roy Davies (free with Uncut magazine): various artists