Hazelnut and Vegetable Patties with Yoghurt Dressing

These patties are lovely, especially since they contain hazelnuts...and I love hazelnuts. You can however use cashew nuts instead or even almonds if you prefer. I often make a whole bunch to freeze and then re-heat later when I am lazy or very busy.

Note that you will need to toast the hazelnuts. You can save time by purchasing ready toasted and chopped hazelnuts. Note that you will also need a food processor for this recipe.

I often make a large batch of these patties and freeze for later use

This recipe is:

  • Lactose (dairy) free

Hazelnut and Vegetable Patties with Yoghurt Dressing

Serves 3-4 (makes 8 patties)


  • 75 grams (2¾ oz) hazelnuts, toasted
  • 90 grams (3¼ oz) spelt bread (or breadcrumbs)
  • 200 millilitres (7 fluid oz) soy yoghurt (or regular yoghurt)
  • 1 onion, chopped finely
  • Half a pepper (yellow), deseeded and chopped finely
  • 1 clove garlic, chopped finely
  • 2 carrots, grated finely
  • 1 egg (please use free range eggs)
  • 1 egg (please use free range eggs)
  • 1 tablespoon tomato puree
  • 1 tablespoon creme soy yoghurt (or normal yoghurt)
  • 1 tablespoon parsley
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon nutmeg
  • Pinch of salt (Himalaya or sea salt) and pepper (black)


  1. First you need to toast the 75 grams hazelnuts. Place the nuts on a baking sheet and toast them in 200 degrees Celsius/400 degrees Fahrenheit/Gas Mark 6 oven for 5 minutes; it's important to use a timer since it is extremely easy to forget the nuts in the oven!
  2. Once cool, rub the skin off the hazelnuts with your fingers.
  3. Place the nuts in a food processor and blend for 10 seconds (they should be fairly finely blended).
  4. Place the 90 grams spelt bread in a food processor and blend for 10 seconds.
  5. Peel the onion and chop finely.
  6. Scoop out the seeds and membranes from the halved pepper and chop finely.
  7. Peel and chop the garlic finely.
  8. Peel the 2 carrots and grate finely.
  9. In a large bowl, combine nuts, pepper, onion, garlic, carrots, breadcrumbs, 1 tablespoon tomato puree, 1 tablespoon creme soy yoghurt, ½ tablespoon parsley, ¼ teaspoon cayenne pepper, ¼ teaspoon nutmeg and a pinch of salt and pepper. Mix well together.
  10. In a small bowl combine the egg and the egg white. Transfer to the large bowl and stir well.
  11. Allow the mixture to sit in the fridge for one hour (cover with cling film).
  12. Make 8-10 patties with your hands.
  13. Place baking parchment on the baking tray and transfer the patties onto the parchment.
  14. Bake at 200 degrees Celsius/400 Fahrenheit/Gas Mark 6, for 15-20 minutes. Turn the patties over and bake for 15-20 minutes.
  15. For the yoghurt dressing mix together 200 millilitres soy yoghurt (or regular yoghurt), 1 clove garlic and the remaining ½ tablespoon parsley.


  • The easiest method for dividing eggs into egg yolks and whites is to crack the egg so that the yolk sits in one side of the shell. Then pour the yolk into your other hand, cradling the yolk in your fingers. The white should run safely away from the yolk. This might require some practise. It usually takes around 4-5 seconds for the whites to fully drip into the bowl. You can freeze the yolks for later use.
  • You can use cashew nuts instead of hazelnuts.
  • You can use whole wheat bread instead of the spelt bread.
  • You can freeze the patties and re-heat later. They are also lovely served cold.