Recipe for microwave vegetable patties, gluten-free, egg-free, and light. As you know, I love quick cooking, and microwave recipes are the perfect blend of eating healthy, well, and with great energy and time savings. After trying the microwave eggplant patties, I started making different kinds, starting with microwave meatballs. Since then, I’ve leaned towards plant-based cooking with Middle Eastern flavors, whether it’s age or awareness that benefits both me and the planet, I’ve increasingly chosen a more vegetable-rich cuisine.
The recipe for making vegetable patties in the microwave is very simple, just julienne 1 potato, 1 zucchini, and 2 carrots, plunge them in boiling water, and then put them in ice water to maintain the bright color and have firmer vegetables. Then, mix them with a little cornstarch, jar-cooked garlic, or dried, and half a spring onion. I formed patties and steamed them in the microwave.
Let me know what you think of these vegan steamed microwave patties, and now, let’s get to the recipe!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 10 Minutes
- Preparation time: 20 Minutes
- Portions: 3
- Cooking methods: Microwave, Steam
- Cuisine: Italian
- Seasonality: All seasons
- Energy 236.03 (Kcal)
- Carbohydrates 33.97 (g) of which sugars 5.57 (g)
- Proteins 4.89 (g)
- Fat 10.05 (g) of which saturated 1.41 (g)of which unsaturated 3.00 (g)
- Fibers 4.29 (g)
- Sodium 845.15 (mg)
Indicative values for a portion of 90 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients to make vegetable patties
- 1 potato (about 7 oz)
- 2 carrots (7 oz)
- 1 zucchini (5 oz)
- Half fresh spring onion
- 2 tablespoons cornstarch
- Half clove garlic (fresh or dried)
- corn oil (to grease your hands)
- 2 tablespoons soy sauce
- 3 tablespoons rice vinegar
- 1 tablespoon extra virgin olive oil
- Half hot chili pepper
- Half fresh spring onion
- 2 liters water (cold)
- 10 cubes ice
What you need
- 1 Pot
- 1 Slotted spoon
- 1 Bowl large
- 1 Microwave oven
- 1 Container for steaming in the microwave
- 1 Small bowl
Procedure
Bring salted water to a boil in the pot. Peel the potato and wash it, peel and top the carrots, wash and top the zucchini.
Slice the vegetables and then cut them into thin sticks. Dunk the vegetables in the boiling water and boil them for 2 minutes.
Meanwhile, pour the water and ice into the bowl. Then, remove the vegetables with the slotted spoon and dunk them in the ice water. Let them cool well for 10 minutes and then squeeze them thoroughly. Empty the bowl and place the vegetables.
Season the vegetables with a pinch of salt, chopped or dried garlic, the sliced half spring onion, and the 2 tablespoons of cornstarch. Mix the vegetables well with the other ingredients.
Then, with oiled hands, take about 1 oz of mixture and form the patties. Place them in the trays of the container and, at the bottom, add 3.4 oz of water. Close the container, leaving the valve open, and cook the vegetable patties in the microwave for 12 minutes at 800 watts.
Mix the liquids in the small bowl, add the finely sliced half spring onion (including the green part) and chopped chili pepper. Stir and set aside.
Place the vegetable patties on a tray or in a bowl and serve them with the oriental sauce.
Rosella Errante’s Tips
The vegetable patties are excellent hot, warm, or cold, and they stay soft.
