Roast fennel and pine nut patties
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Roast fennel and pine nut patties
These vegetarian patties will leave you feeling light and satisfied; they have a wonderfully crispy texture on the outside whilst staying moist on the inside.
SERVES:
12 patties
PREP TIME:
10 mins
COOK TIME:
60 mins (plus approx. 30 mins to allow the fennel to cool)
Ingredients
- 4 large fennel bulbs trimmed and chopped
- 2 tablespoons olive oil
- ½ teaspoon ground black pepper
- 1 fresh green chilli, deseeded
- 50g fresh parsley
- 100g pine nuts
- 50g pumpkins seeds
- 2 large egg whites
Method
- Preheat the oven to 180˚C.
- Place the chopped fennel onto a baking tray and mix with the olive oil and ground pepper, roast for 30 minutes.
- Whilst the fennel cooks, finely chop the chilli and parsley stalks and set aside, keeping the parsley leaves for the garnish.
- Take the fennel out of the oven and sprinkle with the pine nuts and pumpkins seeds; place back in the oven for 10 minutes, remove and leave to cool.
- Add all the ingredients including the egg whites to the food processor and pulse several times until combined but still quite chunky.
- Place parchment paper on a baking tray and with a spoon, dollop the mixture into approximately 12 patties, or more depending on preferred size.
- Lightly sprinkle the patties with olive oil and return to the oven for a further 20 minutes, or until the patties are golden and crisp.
- Serve garnished with the finely chopped parsley leaves previously set aside.
Inspiration and top tips
- Super versatile, these patties can be adapted endlessly … zazz them up with garlic, chopped shallots, basil and/or chives.
- For a more fragrant flavour, use coriander instead of parsley.
- If there is a nut allergy, simply substitute pine nuts for more pumpkin and/or sunflower seeds.
Dietary Requirements
Gluten Free | Dairy Free | Sugar Free | Yeast Free | Soy Free | Egg Free | Vegetarian
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