Vegetable patties

February 20, 2019
A simple but delicious weekend lunch to make with kids.

Pastry

  • 150g buckwheat flour
  • 100g brown rice flour
  • 50g mixed grounded seeds (flax, pumpkin and sunflower seeds)
  • A pinch of salt
  • 120g coconut oil
  • 100-150ml cold water, even better if it's been in the fridge

For the filling

  • 200g sweat potatoes
  • 125g kohlrabi
  • 75g carrots
  • 75g peas
  • 1 yellow onion
  • 1 tsp dried thyme
  • 1 tsp parsley
  • ½ tsp sea salt
  • ½ tsp freshly ground black pepper
  • 1 tbsp coconut oil

Directions

Combine all pastry ingredients in a mixing bowl except the water, add water as you mix until the dough is quite firm.

Heat oil in a pan add chopped onions, peeled and chop potatoes, carrots, kohlrabi and the rest of the ingredients, add 1-2 tbsps. of water to the pan as you sauté for 15mins until tender not too soft, mixture should be dry and not wet.

Heat oven to 180 degrees. On a floured surface cut into small round ball shapes, take one ball at a time and roll out, put in filing into little balls and roll one ball at a time until flat, put in filling on one half of the flatten dough, fold over with the uncover side, use a folk to press and lock patties. Repeat process, and put in the oven to bake for 20 minutes.