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Crispy veggie cheese patties

Featured in Meatless meals that satisfy.

These veggie patties bring together shredded broccoli and carrots for a crunch, paired with flavorful Italian cheese. Garlic and fresh lemon zest brighten them up, while dill adds a touch of aroma. The creamy almond sauce, enhanced with soy sauce, ties it all together. Perfect for serving as a main dish or starter, this recipe is a creative way to get kids to love veggies.
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alicia in the kitchen
Updated on Sun, 02 Mar 2025 18:15:10 GMT
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Vegetable patties with cheese | Tasteofsavor.com

These crispy vegetable fritters combine fresh produce with aged Grana Padano Riserva cheese for an elegant dish. Rice flour creates the perfect crunch, while a creamy almond sauce adds rich finishing notes.

These fritters have become a family favorite in my kitchen. Even vegetable-averse children ask for seconds!

Key Ingredients

  • Fresh Broccoli (1/2 head): Choose firm, bright green florets
  • Carrots (2): Organic preferred for better flavor
  • Grana Padano Riserva (80g): Adds rich, complex flavor
  • Rice Flour (2 tbsp): Creates perfect crispiness
  • Almonds (40g): For the creamy sauce
  • Fresh Dill: Adds bright, herbal notes

Preparation Steps

1. Vegetable Prep
- Finely grate broccoli and carrots
- Mince garlic and fresh dill
- Mix with grated Grana Padano
- Gently fold in rice flour
2. Forming Fritters
- Shape into equal-sized balls
- Press to flatten slightly
- Dust each side with flour
- Rest for 10 minutes
3. Sauce Making
- Blend almonds with water
- Gradually add soy sauce
- Adjust consistency as needed
- Chill until serving
4. Cooking Method
- Heat olive oil over medium-high heat
- Carefully place fritters in pan
- Cook 4-5 minutes per side
- Drain on paper towels

Broccoli works exceptionally well in this recipe, its subtle flavor perfectly complementing the Italian cheese for a unique taste combination.

Crispy vegetable cheese fritters Pin it
Crispy vegetable cheese fritters | Tasteofsavor.com

Storage Tips

Proper vegetable draining is crucial for success. Excess moisture will prevent achieving the desired crispy texture.

Plating Technique

Arrange fritters in a fan pattern, drizzle with almond sauce, and garnish with fresh dill. This elegant presentation highlights your culinary creation.

These fritters have become my signature dish for dinner parties, proving that vegetarian cooking can be both sophisticated and approachable.

Frequently Asked Questions

→ Can you prep these patties earlier?
Absolutely! You can make the patty mix up to a day in advance and store it in the fridge. Just cook them fresh when you're ready to eat.
→ How long does the almond sauce last?
The sauce can stay good for up to 3 days if stored in a sealed container in the fridge. Stir it before using.
→ Can I swap Grana Padano for another cheese?
Sure, feel free to use either Parmesan or Pecorino Romano for a similar taste and texture.
→ How do I reheat the patties?
You can heat them up in a pan for a few minutes to get that crunch back. Avoid using the microwave.
→ Can these patties be frozen?
Yes, freeze them uncooked with parchment paper between each one. Cook straight from frozen, adding a few additional minutes to the cooking time.

Veggie patties almond sauce

Crispy vegetable and Italian cheese patties served with rich almond sauce. A vegetarian dish full of taste.

Prep Time
30 Minutes
Cook Time
20 Minutes
Total Time
50 Minutes
By: Alicia

Category: Vegetarian

Difficulty: Intermediate

Cuisine: Fusion

Yield: 4 Servings (8 patties)

Dietary: Low-Carb, Vegetarian

Ingredients

→ For the patties

01 2 medium carrots (around 200g)
02 Half a broccoli (about 250g)
03 A single garlic clove
04 Grated rind from one organic lemon
05 Four sprigs of fresh dill
06 80g of finely shredded Grana Padano Riserva cheese
07 Two tablespoons of olive oil
08 Two tablespoons of rice flour
09 Black pepper to your taste

→ For the sauce

10 40g of whole blanched almonds
11 1cl of tamari or regular soy sauce
12 15cl of water

Instructions

Step 01

Shred the peeled carrots and broccoli into small pieces. Mince the garlic super fine. Grate up some lemon zest and chop the dill into bits.

Step 02

In a large bowl, mix the grated veggies with the cheese, minced garlic, lemon zest, and dill. Toss in the pepper and let it sit for a bit.

Step 03

Soak the almonds in warm water for about 15 minutes. Blend them up with water and soy sauce until you get a smooth and creamy consistency.

Step 04

Scoop up portions of the mix and roll them into balls. Coat each ball in rice flour, then flatten them using tartlet rings or press directly in your skillet.

Step 05

Heat up some olive oil in a pan. Fry the patties for 5-7 minutes per side, turning them golden brown all over.

Notes

  1. You can go gluten-free by swapping soy sauce for tamari.
  2. No tartlet rings? You can shape the patties just with your hands.

Tools You'll Need

  • Large mixing bowl
  • Blender
  • Tartlet rings (optional, 10cm)
  • Non-stick skillet
  • Grater

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Nuts (almonds)
  • Dairy (cheese)
  • Soy (soy sauce)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 210
  • Total Fat: 14 g
  • Total Carbohydrate: 15 g
  • Protein: 10 g