Vegurkey Vegetable Patties

While roasted portobellos is my favorite go to entrée for the holidays, it is not the most kid friendly recipe. This recipe is inspired by the British dish Bubbles and Squeeks. To save a little time and energy, the ingredients are all based on what you are already making for Thanksgiving (boiled potatoes from the mashed potatoes, onion, celery, spices and butter from the stuffing, and roasted brussel sprouts from the brussel sprout dish). So to all of the little guys out there that want Turkey for Thanksgiving, I hope you gobble this up! If you need to decrease the pro/phe a bit, you can substitute half the potato with yuca, and adjust accordingly.

Vegurkey Vegetable Patties

While roasted portobellos is my favorite go to entrée for the holidays, it is not the most kid friendly recipe. This recipe is inspired by the British dish Bubbles and Squeeks. To save a little time and energy, the ingredients are all based on what you are already making for Thanksgiving (boiled potatoes from the mashed potatoes, onion, celery, spices and butter from the stuffing, and roasted brussel sprouts from the brussel sprout dish). So to all of the little guys out there that want Turkey for Thanksgiving, I hope you gobble this up! If you need to decrease the pro/phe a bit, you can substitute half the potato with yuca, and adjust accordingly.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 6 minutes mins

Total Time 26 minutes mins

Phe: 52.2 mg

Servings: 6 3-inch patty

Course: Dinner, Entrees

Calories: 99.5

Ingredients Method Nutrition Notes

Nutrition

Serving: 13-inch pattyCalories: 99.5kcalProtein: 1.317gPhe: 52.2mgPKU Exchanges: 3.48exch

Ingredients

  

1x2x3x?

• 1 1/4 cups Boiled potato about 1 large
• 3 Brussels Sprouts roasted
• 3 tablespoons Onion minced
• 2 tablespoons Celery minced
• 2 tablespoons Butter
• 1 Garlic minced
• 1 tablespoon Parsley minced
• 1 teaspoon Sage leaf minced
• 1/2 teaspoon Fresh thyme minced
• 1/2 teaspoon Fresh Rosemary
• 1/3 cup Cook for Love Baking Mix
• 1/4 teaspoon Xanthan Gum
• 3/4 teaspoon Salt
• 1/4 teaspoon Pepper

Method

 

1. Pass the boiled potato through a ricer, add a tablespoon of butter. Set aside.
2. Dice your roasted brussel sprouts. Add to the potatoes. (Feel free to replace brussel sprouts with an equal amount of another cooked veggie like carrots or broccoli finely diced).
3. In a medium sized pan, sautee onion, celery in the remaining butter until onion is translucent, about 5 minutes. Add herbs and garlic, simmer another minute or so. (Or steal ¼ cup of your stuffing starter).
4. Add the vegetables to the mashed potatoes.
5. Combine baking mix, xanthan gum, salt and pepper. Add to the veggies.
6. Pat out mix on heavily starched work surface to about ½ to ¾ inch thick and using turkey cookie cutter (or desired shape), form your vegurkey. You can store in the fridge up to 2 days.
7. Heat a cast iron or non-stick pan until it is hot, add a tablespoon olive oil. Dust the patty with wheat starch and cook until golden brown, about three minutes. Flip and cook another three minutes.

Notes

Delicious served with veggie gravy (we use Chicken Flavored Bisto and vegetable broth for a quick gravy).

Tried this recipe?

Let us know how it was!