Recipe Veggie Patties by reusing leftover vegetables for broth

[MypinchofItaly]

Serves: 2 | Preparation time: 10 mins | Cooking time: 10 mins

• Vegetables used for broth (onion, carrot, celery stalk, potatoes, etc)
• Eggs: 1
• Extra virgin olive oil: 1 tsp
• Turmeric powder: ½ tsp
• Breadcrumbs: as needed
• Parmesan, grated: to taste
• Salt and pepper: to taste
• Extra Virgin olive oil (Evoo) or Peanut oil, for deep-frying

Method

Put the vegetables in a food processor, along with the turmeric, Evoo, salt and pepper. Blend into a smooth puree, as shown in the picture below.

Put the vegetable puree in a bowl and add breadcrumbs and grated Parmesan until the puree is firm enough to hold the shape of a patty.

Tip: Corn flour is an excellent alternative to breadcrumbs. If your puree is too liquid to form patties, you can also try mixing in some old bread; just sog it in water for about 20 minutes and squeeze it to eliminate the water before adding it to the vegetables.

Beat up the egg in a small bowl and put more breadcrumbs in a shallow plate.

Take a handful of the vegetable puree and shape it into a patty not larger than your palm. The patty should be about 1 cm thick.

Gently dip each patty in the eggs and then lay it in the breadcrumbs. Make sure to turn the patty to thoroughly coat both sides.

Deep fry the veggie patties until golden brown, then place them on a plate lined with kitchen paper to absorb some of the oil. Sprinkle with some salt and serve hot.