The secret to veggie patties…

…is baking them! Who would have thought? One of my long-term, all-time favorite, vegetarian recipes is Jamaican Vegetable Patties with Pineapple Salsa. However, I only make them if I have company over because they involve a huge mess, and they all fall apart during the saute process, making them unfreezable. They taste amazing, though, so usually it’s forgivable that they look like a sloppy mess (at least, no one complains, and typically, everyone remembers this experience).

I don’t know why I never thought of it before today, but an easy solution would be simply to BAKE them.

Today, I made baked quinoa patties and added a side of lemon cucumber tofu salad for balance. I have to say, these patties are tasty and healthy, but their most impressive qualities are consistency and shape (see how that patty is balancing on one side of the plate, and there’s space underneath it? It’s going nowhere, and it could even be eaten like a cookie).



2 thoughts on “The secret to veggie patties…

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s