Making a delicious and comforting vegetable broth from scratch is easier than one may think: it only takes a few vegetables and then your healthy and inexpensive broth will be simmering away on the stove.
But what happens to the vegetables after you made broth? One shouldn’t never throw away the vegetables used to prepare the broth, as they are the perfect main ingredient for some scrummy veggie patties perfect such as starters or as secondo piatto paired with fresh salad or whatever you like.
Serves: about 2-3 | Preparation time: 15 mins | Cooking time: 20 mins
- Vegetables used for broth
- Eggs: 1
- Extra virgin olive oil: 1 tbsp
- Pecorino cheese, grated: to taste
- Salt and pepper: to taste
- Pumpkin seeds, a handful
- Breadcrumbs or Corn flour: as needed
Tip: since the vegetables will still be quite moist, before putting them in the blender, dry them with paper towels. Let them cool down a bit then, do not put them in the food processor if still hot.
Put the vegetables in the food processor, along with grated Pecorino, a pinch of salt and black ground pepper.
Blend into a smooth puree.
Put the vegetable puree in a bowl, add the egg to bind ingredients, breadcrumbs and grated Pecorino to taste until the puree is firm enough to hold the shape of a patty. If your puree is too liquid, add more breadcrumbs or more grated Pecorino.
Tip: Corn flour is an excellent alternative to breadcrumbs.
Put more breadcrumbs and pumpkin seeds in a shallow plate.
Take a handful of vegetable puree and shape it into a patty not larger than your palm. The patty should be about 2 cm thick.
Pass each patty in the breading with breadcrumbs and pumpkin seeds, make sure to turn the patties to thoroughly coat both sides.
Put patties on a lined parchment paper baking tray, drizzle with Evoo and bake to 200 C for about 20 mins.
Take out from the oven, let them cool a bit and serve.
Tip: add curry powder or turmeric and other spices to your taste. We also suggest to add some green olives, they work perfectly!