High-Protein Spicy Veggie Patties

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Boil or steam potatoes until fork-tender, about 15 minutes. In the last 5 minutes, add carrot, green beans, and peas. Drain very well then spread on a tray and leave to steam-dry for 5 minutes.

Step 2

Roughly mash chickpeas with a fork — aim for half mashed, half chunky. Pat edamame dry with paper towel. Crumble paneer into small pieces. Set aside.

Step 3

Heat vegetable oil in a skillet over medium heat. Add onion and cook until golden, 5–7 minutes. Add garlic, ginger, and green chili, cook 1–2 minutes. Add red chili powder, garam masala, cumin, coriander, and turmeric, stir for 30 seconds then remove from heat.

Step 4

Mash potatoes in a large bowl until smooth. Add steamed carrots, beans, and peas. Add mashed chickpeas, edamame, and paneer. Add the spice mixture, salt, lemon juice, and cilantro. Mix well, then beat eggs and fold in last. If too wet, refrigerate for 20 minutes before shaping.

Step 5

Divide into 8 equal portions and shape into patties about 1.5cm thick. Press each one firmly. Place on a parchment-lined baking tray, cover, and refrigerate for at least 1 hour or overnight.

Step 6

Preheat oven to 200°C (400°F). Take patties out of the fridge while the oven heats up.

Step 7

Lightly brush tops of patties with oil. Bake for 12 minutes, flip, brush the other side, and bake for another 10–12 minutes until golden and firm. Rest for 2 minutes before serving.