Tag Archives: patties

  1. Grain-free Spicy Cauliflower Fritters {Keto, Paleo, Whole30}

    These Grain-free Spicy Cauliflower Fritters are an amazing way to embrace the cauliflower love, taking the cauli-rice trend to a whole new level. These versatile patties can be adapted to whatever flavor and spice blend you’d like and served with your favorite sauce, we like Chipotle Lime Aioli.

    Grain-free Spicy Cauliflower Fritters

    Grain-free Spicy Cauliflower Fritters

    Veg based fritters have always been a favorite of mine, either as a quick bite appetizer or snack, or atop a large bed of greens as a main dish, I find them to be quick, simple, cheap and versatile. Since I have removed both grains and beans from my diet, due to my autoimmune conditions and my digestive issues, I haven’t really messed with too many veggie-based fritters, cakes and patties in recent years. But, after a recent exploration with cauliflower, which is one of my favorite, versatile, low carb, starch-like veggies – these fritters were born and they have quickly become a new fav.

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  2. Paleo Breakfast Sausage Patties {Whole30 friendly}

    Paleo Breakfast Sausage Patties are simple to make at home. Just about 15 minutes of work and you’ve got ready made breakfast options for the week. With a pre-made hard or soft boiled egg (or any eggs really) and a side of greens or other veggies, you’re starting your day with quality protein, fat, greens and fiber, without any of the sketchy ingredients found in many store-bought sausages and you have a well rounded breakfast for the busy mornings, ready in just minutes.

    Paleo Breakfast Sausage Patties

    Paleo Breakfast Sausage Patties

    I find one of the best ways to feeling more in control of your meals and let’s be honest, your life, is to plan ahead. With cooking, while I don’t fully subscribe personally to meal prep or even very rigid, planned out batch cooking, I am always looking for ways to cook in abundance so I can cook once and enjoy multiple times over.

    These Paleo Breakfast Sausage are a perfect example of that. Often I will make a double batch so we have plenty on hand for the week, for simple breakfasts without the fuss.

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  3. Cauliflower Lentil Veggie Burger with Spicy Turmeric Aioli {Gluten-free + Dairy-free}

    Cauliflower Lentil Veggie Burger - Gluten-free + Dairy-free

    There is nothing quite like a good comforting and satisfying veggie burger. I stopped eating store-bought veggie burgers a long time ago, after I realized what is in most of them – weird fillers, preservatives and other strange things that I am not even sure are food. I started rethinking buying them and I can’t tell you the last time I did. Making my own veggie burgers is something I really enjoy, I can create something unique and flavorful usually with whatever I have on hand.

    Cauliflower Lentil Veggie Burger - Gluten-free + Dairy-free
    I created these veggie burgers with some of the beautiful cauliflower we had in our CSA box. I was starting to get sick of roasted cauliflower and was looking for a new and creative ways to use up some of the many heads of cauliflower we had on hand. I started thinking about the amazing quality that cauliflower takes on when you steam it and puree it, like mashed potatoes. It’s so thick and I knew it would bind together and work well in a veggie burger.

    Cauliflower Lentil Veggie Burger - Gluten-free + Dairy-free

    I won’t lie and tell you this veggie burger is as good as “the real thing” or that it’s “meaty”. For me, veggie burgers aren’t meant to replace a beef burger, there really is no comparison to a good grass-fed beef burger, but – in my mind, a veggie burger is it’s own thing. A yummy comforting meal on it’s own.

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  4. Chickpea and Brown Rice Burgers

    Chickpea and Brown Rice Burgers

    This week has been really nice. I am feeling much more like myself, I have been spending time taking the necessary (and long overdue) steps to be as organized and productive as I can (in life and work) and I have actually really been enjoying eating a limited diet.

    The only bad thing about this week is that it’s almost over. I cannot believe it is already Thursday night. How did that happen?

    Today is day 5 of no dairy (among other things) and I am feeling really good. I stepped on the scale today for the first time since the holidays and my weight was WAY down (like nearly 10lbs)! YAY! A wonderful bonus to healing my grumpy digestive tract, I would say! I have been enjoying piling in the vegetables this week but on Tuesday night I was wanting something a little bit different for dinner than a plate of vegetables, a smoothie or fresh juice. Since the January/February issue of Whole Living features tons (over 50) great cleansing recipes for their New Year’s Action Plan, I knew I would be able to find the perfect starting point recipe that would still adhere to all of my current self-imposed rules!

    These burgers jumped out at my instantly. They are so simple, just a few ingredients and with a few tweaks on my end to my tastes, they would be exactly what I was looking for. I served my burger on top of a nice big leafy piece of green lettuce as they suggested, hoping that the raw roughage wouldn’t be too much for me right now, and it wasn’t, which I was definitely pleased about. I served my burger with some roasted cauliflower tossed with steamed baby spinach on the side and it was a nice light dinner! These patties held together very nicely when cooking and had a beautiful crispy and browned outside. The original recipe suggests mashing the chickpeas with the rice by hand, but I just wasn’t getting the consistency I was looking for and I worried they would end up falling apart, so I processed the chickpeas and brown rice and my food processor and I think that was a wise decision. I also went with cilantro instead of the recipe’s suggested parsley, for a brighter and bigger punch of flavor and I added in some  lime juice and chile powder. You could certainly add whatever your favorite fresh herbs and spices are, so many different combinations would work in these bugers. The flavors I went with were so perfect together and topping the burger with fresh scallions and dijon mustard was a great way to finish them.

    I kept debating adding fresh spinach to these, but I was worried about them staying together, so I figured it was best not to mess with the ratio too much, but I hope to make these again and play with adding either the spinach or shredded carrots or zucchini or something like that, for some extra color and nutrients.

    I think you could also make these burgers a bit smaller and make them more of an appetizer than a meal, serving them with a fun dipping sauce.

    How has your week been? Has it flown by or carried on very slowly?

    Chickpea and Brown Rice Burgers

     

    Chickpea and Brown Rice Burgers
    Adapted from Whole Living Magazine, January/February 2012 Issue
    Makes 4 burgers

    2 cups cooked and drained chickpeas
    1 cup cooked brown rice
    1 large shallot, minced
    1 clove garlic, minced
    2 tablespoons chopped fresh cilantro (You could also use parsley, chives or whatever your favorite fresh herb is)
    1/2 teaspoon chile powder (I used ground smoked chipotle powder)
    2 tablespoons freshly squeeze lime juice
    Coarse salt and pepper
    1 large farm fresh brown egg, whisked (you could try an egg replacer here, I haven’t yet, but it’s worth a shot)
    2 tablespoons olive oil
    Whole-grain or Dijon mustard
    Tomato, sliced, for garnish
    4 green onions, thinly sliced, for garnish
    Green-leaf lettuce, for wrapping

    Add the chickpeas and brown rice to your food processor and process until a thick paste forms (you can also mash them by hand). Add the mixture to a large mixing bowl. Stir in shallot, garlic, cilantro, chile powder and fresh lime juice. Season with salt and pepper. Stir in the egg. Form into four 1/2-inch-thick patties.

    Heat olive oil in a large skillet over a medium-high heat. Add the burgers and cook until golden brown, about 4 to 5 minutes per side. Spread with mustard, top with tomatoes and scallions and wrap in lettuce.

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