I am in love with all the different ways that one can use vegetables in our diet. In case you don't know me well, I like nothing more than experimenting with different foods and ways of eating them. Sometimes it's cause I'm bored (yawn) or other times, it's because I have a friend or family member that has special food requirements. God forbid (and I mean it) that someone has to feel restricted or hungry when they are eating at my home! The Italian in me wants to make sure that EVERYBODY is satisfied and fed well.
In the case of these patties, I was cooking for a friend who cannot eat any gluten or dairy. I happened to have some chick pea flour in my freezer (yup, keep it there to prevent it from going rancid) and so I was up for the challenge. If you are like me and you like things hot, you might want to increase some of the spices. These stayed together well and were quite substantial and tasty.
Broccoli Veggie Patties (Adapted from One Green Planet)
In a bowl, add all the ingredients, mix and and tightly squeeze until you get a nice ball of dough. Form into medium sized patties (or croquettes if you would like). After I made the patties, I put them in the fridge for about 20-30 minutes to make sure they set a bit before cooking.
Heat a skillet over medium heat and add oil of choice. Once the pan is hot, place the patties and cook them on medium heat. When it becomes golden brown on one side, flip and cook it on another side for a few minutes before placing on a baking pan and putting in the oven. Finish cooking for about 15 minutes or until hot throughout.
Serve warm with a chutney, pesto or greek yogurt dip of your choice. Here's a recipe for a chutney I recently made that would work well.
Carmelized Red Onion Chutney (from BBC Good Food):
Cut your onions and chilli into short, thin slices and put them into a pan with the bay leaves and oil. Cook gently over a low heat for about 20 - 30 minutes. Once the onions are dark and sticky, add the sugar and the vinegars and simmer for 30 minutes or so, until the chutney is thick and dark.
Pour the chutney into hot, sterilised jars and let it cool. Ideally, you should leave it for a month or more before you eat it, to mature in flavor.