Veggie Frittata Patties
An assortment of veggies is stirred together with a batter made with a commonly available gluten-free garbanzo and faba bean flour. Quick to fry up as a delicious breakfast patty or a brunch delight!
| Servings | Prep Time |
| 10patties | 10minutes |
| Cook Time |
| 5minutes each |
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Ingredients
- 4cups finely chopped veggiesI used cauliflower, broccoli, smoky corn, red peppers and green onions.
- 2cups garbanzo/faba flourBob’s Red Mill makes this.
- 1/4cup nutritional yeast
- 1teaspoon baking powder
- 1teaspoon salt
- 1/2teaspoon ground pepper
- 1/2teaspoon onion powder
- 1/4teaspoon smoked paprikaOmit if using smoky corn.
- 2 1/2cups water
Instructions
- In a large pan, lightly cook the harder veggies, such as cauliflower or broccoli until tender. Toss in the peppers, corn (use smoky corn, if you have it) and onions to soften and warm. Toss all the finely chopped veggies in a bowl.
- In a separate bowl, whisk together the flour, nutritional yeast, baking powder, onion powder, paprika, salt and pepper. Whisk in 2 1/2 cups water until smooth.
- Pour batter over the soft veggies and stir gently. Add salt and pepper to taste.
- Heat a heavy pan to a medium heat and oil lightly. Lightly oil the muffin/egg rings. Put them on the pan and pour in about 1/2 cup of batter and veggies into each ring and allow to cook until the top is showing dry areas. If desired, this is the time to crumble on some smoky tempeh that you have fried lightly. This adds a lovely smoky flavour and a good texture.
- Gently lift the edge to ensure that the bottom is golden. If it is ready, flip over and remove ring to allow the otherside to be directly on the pan. Cook until the second side is brown and patty seems cooked through.
- Continue to make all the batter into patties. These keep well in the fridge for a few days and toast up so well! Enjoy!
Recipe Notes
So tasty and versatile, these make a wonderful breakfast sandwich or a delicious brunch patty along with some added smoky tempeh!
