pirnten printen
Dinner, Glutenfree, Good food on a budget, Lactose-free, LCHF, Lunch, Paleo, Recipes, Sauces and dip, Side dishes, Sugarfree, Tastecelebration, Vegan, Vegetarian, Veggies
comments 3

Vegan patties with eggplant and tzatsiki

I’m so happy with this recipe! It tastes great, it looks fresh, it’s 100% vegan and has funny elements for any foodie with some will for using products in a maybe new way.

First of all, the cashew cream. It’s not my invention at all. Cashew cream has been used for quite some years by vegans all over the world but it is new to me. And you know the feeling of having a revelation? This is one like that. Why on earth didn’t I try this earlier? Such a soft taste and creamy substance, easy to combine with so many flavors. I see so many possibilities! For this time I tried a lovely garlic-smelling tzatsiki.
It works perfect with my small patties made of eggplant and crunchy sunflower seeds. For this occasion I just added a “hill” of fresh, green salad. For a more filling alternative, add mashed cauliflower or maybe some kidney beans in a good dressing.

To make the patties “stick”, I have used chia eggs instead of eggs. Chia is a minuscule seed with great attributes. Part from being good for you in many ways,  it can suck up to ten times it’s weight in fluid making it look more like a tadpole rather than anything else. Anyway, this gel works perfect if you would like to replace eggs or other thickeners when baking etc. You need to prepare the chia eggs at least 30 minutes in advance but that won’t cause a problem if you start with chia eggs before the eggplant. Then they both will be ready at the same time.
The chia eggs can be kept up to a week in the refrigerator. If anything is left after making the patties, you can also add the chia eggs to your smoothie or juice and mix it well for a thickening and nutritious effect.

Let’s get to work!

Chia egg
2 tbs chia seeds
5 tbs cold water

How do I do it?
1. Mix and stir the seeds and water well with a small spoon until everything is well covered with water.
2. Place the bowl in the refrigerator. After 30 minutes they are ready to use.

Cashew tzatsiki
Makes a big batch enough for 4 persons

4,25 oz/ 120 gram raw cashew nuts plus enough water to soak them.
1-1,5 dl water (if you have chlorinated water, please consider using water from a bottle instead)
1 tsp appel cider vinegar
1/2 lemon (only the juice)
1 clove of garlic
Salt and pepper
1 cucumber

How do I do it?
1. Soak the cashew nuts in a bowl covered with water for 2-8 hours. This makes it easier to mix them later. If you don’t have time, you can skip this.
2. Rinse the nuts and add them to a mixer bowl together with the other ingredients. Mix until you have a smooth cream. Add more water if needed. The stronger mixer you have, the better result. If working with a normal kitchen blender, it often works the best to first mix it there and there pour it over to a high mixer bowl and continue with a hand blender.
3. When ready, pour in a bowl.
4. Grate the cucumber, add some salt to it and let it sit in the bowl for some minutes to let al the water come out.
5. Squeeze the cucumber with your hands to make sure that al the water is gone before adding it to the cashew cream. Stir carefully and do a final seasoning before serving.
6. If there happens to be any left, keep in the refrigerator well covered.

Eggplant patties
2-3 persons
You need a kitchen blender for making this recipe.

1,41 oz  /40 gram sunflower seeds made into a rough flour
1 eggplant (regular size)
0,88 oz / 25 gram chia egg (see recipe above)
A handful of parsley
Salt and pepper
1 glove of garlic (optional)

How do I do it?
1. Set the oven on 200 C.
2. Peel the eggplant and cut it into thick slices. Add olive oil and Za’atar to it and see that they get covered on both sides.
3. Place the eggplant on a baking tray with baking parchment. Place the tray in the oven and set the timer for 25 minutes.
4. Add the sunflower seeds to a mixer and grind them to a rough flour.
5. Add all ingredients to the mixer (including the baked eggplant) with som extra Za’atar and mix it well until equal.
6. Shape the dough into small balls and place on a baking tray prepared with baking parchment. Place the tray in the oven and set the timer for 20 minutes.
7. Prepare a salad and set the table. When you are done, so should the balls be. Enjoy!

These balls can easily be prepared in advance and be kept in the freezer to make it easier. Just bake them in some deodorized coconut oil for a new crispy surface when defrosted.


  1. Pingback:Raw tabbouleh with cauliflower - Tastecelebration.com

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.