Mixed Vegetable Patties
- 1 tablespoon olive oil
- 2 onions, very finely diced
- 6 celery stalks, very finely diced
- 2 carrots, grated
- 175g/6oz mushrooms, very finely chopped
- 1 tablespoon smooth peanut butter
- 75g/3oz unsalted peanuts, ground or very finely chopped
- 75g/3oz fresh breadcrumbs, wholemeal
- Pinch of dried mixed herbs
- Salt and pepper
- 2 eggs, beaten
- 75g/3oz dried breadcrumbs
- Olive oil for deep frying.
Heat the oil in a large saucepan, add the onions and celery and fry gently for 5 minutes. Do not allow the vegetables to brown. Add the carrots and mushrooms to the pan and continue cooking for a further 5 minutes, stirring occasionally. Remove from the heat, then stir in the peanut butter until well combined. Add the peanuts, fresh breadcrumbs, herbs and salt and pepper to taste. Mix well and bind with half the beaten eggs. Leave until cool.
Meanwhile, pour the remaining beaten eggs into a shallow bowl or on to a plate. Place the dried breadcrumbs on a separate plate, ready to coat the patties. When the mixture is cool, divide it into pattie or croquette size portions. Dip each pattie in the beaten eggs, then roll in the dried breadcrumbs until thoroughly coated. Pour enough olive oil into a deep fry pan to come to a depth of 1 1/2 inches. Heat oil until a bread cube browns in 60 seconds. Lower in the patties and deep fry for 3 minutes, until golden brown. Drain the croquettes very thoroughly on absorbent paper and serve at once.
The vegetables in this recipe may be varied to suit what you have on hand, eg. shallots, lentils, etc.
Makes approximately 16 large patties or croquettes.