Winter vegetable vegan patties and their yoghurt sauce (gluten free)

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   Hide veggies and fruit for children who don't really like them, that the theme of the last Bataille Food of yesterday proposed by Anne-Laure. I confess I had a little trouble finding a really original idea with seasonal vegetables (that was not already on the blog) because I've always liked vegetables and fruit in general (apart from Brussel sprouts and green peas... still true today), I don't really understand how can someone (child or adult) not like them and most of all why.

   So this challenge was a reason to try a new recipe from the book Vegan from Marie Laforêt (a great French vegan food blogger). I adapted her mini vegetable patties with seasonal veggies such as carrots, leek and cauliflower.

   To be honest, this recipe as it is would maybe not suit for any child that don't like vegetables because here the almost raw leek taste is kind of marked such as the chickpea flour but you can change it for regular wheat flour or corn starch or even more corn flour. About the vegetables,  I suggest you to pre-cook them to make them more tender and sweeter. Even better, you could blend the grated and choped veggies to make them more invisible. And why not add some grated cheese, children like cheese, right?! 

   To serve with these patties, I baked some sweet potato fries and made a yoghurt sauce but you can also use them to garnish burgers with some salad, pickles and cheddar. 

Winter vegetable vegan patties and yoghurt sauce


Prep time : 10 minutes
Cook time : 10 minutes
Serving : 3 patties


- 45 g / 1,60 oz carrot, grated (about 1/2 a carrot)
- 45 g / 1,60 oz  leek, finely chopped (about 1/3 white of a leek)
- 45 g / 1,60 oz  cauliflower, finely chopped(2 to 3 floweret)
- 45 g / 1,60 oz  chickpea flour (or wheat flour, cornstarch or more corn flour)
- 1 heaped tbsp cornstarch
- 60 ml / 2 fl. oz / 1/4 cup soy milk
- 30 g / 1,06 oz corn flour
- olive oil
- salt
- pepper, sweet spices (optional)

- 1 yoghurt of your choice
- 2 tbsp chive, chopped
- 1 tbsp lemon juice
- 1 tsp olive oil
- salt, pepper

• As I wrote above, you can use the vegetables raw chopped/grated or mix them and/or pre-cook them to make them softer and sweeter.

• Raw or pre-cooked, put the veggies in a mixing bowl, add the chickpea flour (or its chosen substitute) and the cornstarch and mix with a fork.

• Add the soy milk and mix then add the corn flour, salt and drizzle with some olive oil. You can add some pepper and/or sweet spices such as ground cumin or coriander.

• Heat a frying pan with 1 tbsp olive oil. Divide the preparation in 3, shape balls and flatten them with the palm of your hands. Cooked them on medium heat for a few minutes on each side.

• While the patties are cooking, prepare the sauce mixing all the ingredients in a bowl.

• Put the cooked patties on kitchen paper before serving with the yoghurt sauce and why not some baked sweet potatoes fries or any other garnish your children like.

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