Crispy Veggie Patties - Easy Vegetarian Frikadellen
These savory veggie patties are perfect for anyone short on time who still wants a super flavorful, comforting meal!
Servings: 13 Portionen
Calories: 156kcal
Equipment
- Thermomix
- Spatel
- Schneidebrett
- Messer
- Pfanne
- Pfannenwender
Zutaten
- 220 g Rice weighed cooked; approx. 80 g raw (approx. 8 oz)
- 2 Carrots
- 1 Onion
- 1 Garlic clove
- 250 g Low-fat quark or plain Greek yogurt (approx. 9 oz)
- 3 Eggs
- 8 tbsp Breadcrumbs
- 1 tbsp Mustard
- 1 tsp Salt
- ½ Black pepper
- 50 g Frozen herbs e.g., Italian herb blend (approx. 2 oz)
- 125 g Shredded cheese (approx. 4.5 oz)
- Oil for frying
Zubereitung
- 220 g RiceFirst, cook the rice and let it cool completely.
- 1 Onion, 1 Garlic clove, 2 CarrotsPeel and quarter the onion, peel and halve the garlic, and peel and roughly chop the carrots.
- Add everything to the mixing bowl and chop for 5 sec / Speed 5.
- Scrape down the sides of the bowl with a spatula and repeat.
- 250 g Low-fat quark, 3 Eggs, 8 tbsp Breadcrumbs, 1 tbsp Mustard, 1 tsp Salt, ½ Black pepper, 50 g Frozen herbs, 125 g Shredded cheeseAdd the rest of the ingredients—the cooked, cooled rice, quark, eggs, breadcrumbs, mustard, frozen herbs, salt, pepper, and shredded cheese—and mix for 10 sec / Reverse / Speed 6.
- Then let the mixture rest in the mixing bowl for 30 minutes so the breadcrumbs can absorb the moisture.
- Pour a bit of breadcrumbs onto a shallow plate.
- Scoop a small portion of the veggie mixture and roll it into a ball. Gently flatten it with the palm of your hand until it forms a nice patty of your desired thickness.
- Try to make all the patties roughly the same size so they cook evenly.
- Dredge each shaped patty in the breadcrumbs until evenly coated on all sides.
- Gently press the breadcrumbs into the patties so the coating sticks nicely.
- Oil for fryingTime to cook! Heat a generous splash of oil in a large skillet over medium heat.
- Make sure the oil is hot and shimmering before adding the patties so they develop a gorgeous, crispy crust.
- Carefully place the breaded patties into the hot skillet.
- Avoid overcrowding the skillet—fry them in 2 to 3 batches if needed.
- Fry the patties for about 2–3 minutes per side until golden brown and super crispy.
- Once they are beautifully golden and cooked through on both sides, remove them from the skillet and set on a plate.
Pro Tip: Leftover cooked rice from the day before works amazingly well here!
Pro Tip: The patty mixture should be slightly sticky but hold together well when shaped. If it feels too wet, knead in a little extra breadcrumb.
Serving ideas: Serve these hot veggie patties alongside a fresh green salad, roasted potatoes, or your favorite dipping sauce!
Notes
- Make sure the rice is completely cooled before mixing it into the base. Warm rice can end up scrambling the eggs!
- Feel free to use standard plain breadcrumbs, whole wheat breadcrumbs, or panko.
