Nut and Vegetable Patties

These are quite wonderful patties you can use instead of hamburgers, as a filling in pitta breads or plain served with a salad, rice and a light dressing. I usually make a whole bunch and freeze. The patties are mild and suit the whole family. These are always a crowd pleaser.

You will need a food processor to make the patties.

Note that if you are vegan or are allergic to eggs you can use flaxseeds instead. Place 2 teaspoons flaxseeds in a small bowl with approximately 75 millilitres water. Allow the seeds to sit for 30 minutes. Pour the flaxseeds and the water into the bowl instead of the egg.

Also, if you are gluten intolerant you can use breadcrumbs made from gluten free bread instead of the spelt breadcrumbs.

This recipe is:

  • Lactose (dairy) free

This recipe is easy to make:

  • Gluten free

Nut and Vegetable Patties

Makes 20-25 patties


  • 140 grams (5 oz) mixed nuts (cashew, pecan, hazelnuts, almonds)
  • 100 grams (5 oz) spelt bread (for bread crumbs)
  • 300 grams (11 oz) cauliflower (weight measured before trimming)
  • 2 carrots, peeled and shredded
  • 1 potato, small, peeled and shredded
  • 6 garlic cloves, chopped finely
  • 2 onions, chopped coarsely
  • 1 chilli pepper (red), finely chopped
  • A small piece fresh ginger (similar to a grape in size), chopped finely
  • 1 tablespoon coconut oil
  • 25 grams (¾ oz)  fresh coriander leaves, chopped coarsely
  • 2 teaspoons curry powder
  • 2 teaspoons tomato paste (puree)
  • ½ teaspoon salt (Himalaya or sea salt)
  • 1 egg (please use free range eggs), or you can use 2 tablespoons flaxseeds (linseed))


  1. Place the 140 grams nuts in the food processor and blend for 5-10 seconds or until fairly finely ground. Transfer to a large bowl.
  2. Place the 100 grams spelt breadcrumbs in the food processor and blend for 10-15 seconds or until finely ground. Transfer to the large bowl.
  3. Trim the 300 grams cauliflower and place in the food processor (use the shredding blade). The cauliflower should be finely shred.
  4. Peel the potato and the carrots and shred in the food processor.
  5. Peel the two onions and chop finely (you can use the food processor if you prefer, just be careful not to over process).
  6. Cut the chilli pepper in half lengthwise and scoop out the seeds and membranes. Chop finely.
  7. Peel the six garlic cloves and chop finely.
  8. Peel the small piece ginger (the skin is very thin, you can scrape it off with a teaspoon or a small knife).
  9. Heat the 1 tablespoon coconut oil in a large saucepan. Add water if you need more liquid.
  10. Heat the onions for 5 minutes or until soft.
  11. Heat the chilli and the garlic for 3-4 minutes or until softened.
  12. Add the carrots, potato and cauliflower and heat for 10 minutes ore until tender.
  13. Transfer everything from the saucepan, to the large bowl and with a large wooden spoon, combine well.
  14. Add the following ingredients to the large bowl: The 2 teaspoons curry powder, 2 teaspoons tomato paste, ½ teaspoon salt and 1 tablespoon coconut oil.
  15. Chop the 25 grams coriander leaves and add to the large bowl along with the egg.
  16. Give everything a good stir and make sure everything is well combined.
  17. Place baking parchment on a baking tray.
  18. With your hands, mould patties/burgers and place on the tray. I usually make patties that are 8 centimetres/3.1 inches in diameter and 1 centimetre/0.4 inches thick.
  19. Bake at 190 degrees Celsius/375 Fahrenheit/Gas Mark 5, for 25-30 minutes.
  20. Serve with a salad, light dressing and brows rice or pearl barley.


  • The patties will keep for several weeks and even months in the freezer.