Thai Vegetable Patties
Ingredients
350 gm Courgettes
225 gm Cauliflower
225 gm Carrots
1 Lemon grass
50 gm Peanuts
1 Chilli
Root ginger
1 Egg(s)
1 Egg yolk(s)
100 gm Breadcrumbs
Salt
Method
Grate the courgettes, cauliflower and carrots using the coarse blade of a food processor or grater. Chop the peanuts finely. Chop the lemon grass very finely (using 1 piece of fresh lemon grass or equivalent dried or preserved lemon grass if preferred) and the chilli. Grate the piece of fresh root ginger - use a piece about 1 inch (4cm) in length. Mix the vegetables with the peanuts, lemon grass, chilli, ginger and salt. Break the egg and egg yolks into a bowl and beat lightly. Stir in the breadcrumbs and then fold in the vegetables.
Shape the mixture into small patties with your hands, squeezing them gently to hold them together. Roll the patties in flour. Heat some oil and shallow fry the patties over a medium heat for about 5 minutes on each side until golden brown and crisp. Drain on kitchen paper and keep warm. Serve with a garnish of salad and a dipping sauce of your choice (eg sweet chilli or satay).
Notes
I do all the grating etc in the food processor - first do the breadcrumbs and then put them in a big bowl, then the peanuts and finally the vegetables. I hand chop the ginger, lemon grass and chilli. If you can’t get fresh lemon grass, ginger and chilli use equivalent of dried or whatever.
The original recipe used 1 egg and 2 egg yolks but I thought that produced too much liquid. However if you think you need the extra you could use the extra yolk or maybe 2 whole eggs instead.
24 Sep 2023
Shirl Seath