Ingredients
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2450 g courgette strips
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610 g grated carrots
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450 g diced onionsfrozen
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90 g rapeseed oil
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33 g iodised salt
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4 g crushed black pepper
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2 g dried marjoram
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2 g dried basil
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570 g chickpeascanned, drained
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570 g chickpea flour
Directions
Portion size: 200 grams
Yield from 20 portion recipe: 4.000 kg
Vegan
Allergens: no allergens
Menu labels: Lactose-Free, Dairy-Free, Gluten-Free, Vegan
Carbon footprint per portion (patty 200 g and mashed potatoes 25o g): 0.4 kg CO2-eq.
Carbon dioxide equivalent (CO2-eq.): the combined warming effect of different greenhouse gases on the climate over 100 years.
Instructions
Mix the shredded courgette, carrots and diced onions together. Add rapeseed oil and seasonings. Work the mixture with your hands, in a food processor or in a mixing kettle until liquid starts separating from the vegetables.
Add in the chickpeas and chickpea flour. A dough will slowly start to form as the chickpea flour becomes moist. Keep kneading until you have a slightly loose, even dough.
Line a GN baking tray with parchment paper and spray some cooking spray on top. Distribute the dough onto baking trays, approximately 3 litres per GN tray, and spread evenly.
Bake at 180 °C for approximately 35 minutes until the patty is firm and slightly browned. Let the patties cool down and cut them into portion-sized pieces. Serve with mashed potatoes or a side dish of your choice.
NOTE! This recipe is also suitable for cold preparation. Remember to pay attention to the temperature of the ingredients when using the cold preparation method.
