Most days, our dinners are made up of big bowls of greens, veggies, and beans. Often topped with some sort of spread, sauce or just a pile of super hot jalapeños. I love those dinners, they are easy to make and they taste great. Then there are the days when I’ve tested a new recipe and we get to eat the leftovers. Those days are my favorites because it means that we get to eat something completely new, which is exciting. At least once a week we make veggie patties, or veggie burgers if you prefer. Normally, we serve them with roasted potatoes, brown rice or just a big salad and hummus.
When you scroll through my recipe index you’ll find quite a few veggie burger recipes – beetroot burgers, black bean burgers, green pea patties, spicy burgers with salsa and zucchini & corn patties. It’s not that this blog needs another burger recipe, but on the other hand, one can never have too many veggie burger recipes, right? You don’t even have to make burgers, it works just fine to shape them into falafel like small balls and enjoy them that way. I’ve tried both versions and they both work just fine.
The recipe is also child approved, even adolescent approved. A couple of weeks ago Kalle’s nephews visited us for the weekend and we decided to make burgers. I decided to try this recipe, which was of course a bit risky, but it was a success. The 14-year-old even told me that these burgers were better than burgers made with meat <3 He said that he liked the texture and the umami taste, which made them taste ”not like vegan burgers”. So, I think it’s safe to say that this recipe is good enough to be shared on the blog.
For this recipe, I used minced soy, more specifically a product from a Swedish brand called Anamma. It’s especially good for making burgers, but I’m sure you can use any minced soy that you can find, or maybe pulled oats which are getting pretty popular in Sweden right now. If you have trouble making the burgers stick together, I’d suggest that you add 2 tbsp of cornstarch to the batter. It usually does the trick.
The patties/balls have a salty taste of sun-dried tomatoes which I love. I also like to sneak in some vegetables, preferably zucchini, to the batter. It adds a soft but delicious flavor to the burgers, without taking over from the sun-dried tomatoes or the umami-tasting soy. These burgers/balls can be served in so many ways, and I’ve written a few serving suggestions below if you need inspiration.
Veggie Patties with sun-dried tomatoes
makes 5-6 burgers
250 g minced soy, I used the Swedish brand Anamma (Formbar Färs)
6-8 sun-dried tomatoes
1-2 cloves garlic
1/2 tsp cumin
1/2 tsp paprika
salt & black pepper to taste
(+ 2 tbsp cornstarch if your burgers don’t stick together)
a big salad
- Finely chop the sun-dried tomatoes and jalapeño and grate the zucchini.
- Combine the vegetables with the minced soy and stir together.
- Mince the garlic cloves and add to the batter together with the spices.
- Stir to combine.
- Form into patties (about 3 tbsp batter per patty).
- Heat a little rapeseed oil in a skillet and fry the patties over low/medium heat for about 5 minutes, or until slightly browned and crispy.
- Flip the patties around and fry for another couple of minutes, until crispy.
- Serve with roasted potatoes, brown rice, a big salad or make burgers – whatever you’re craving at the moment.
Happy cooking and until next time,