Veg Patty with Pesto

Veg Patties made with beans and brown rice, then served with Pesto… That’s a healthy and scrumptious meal!!! Patties are crispy, packed with protein and fibre. Pesto is the cherry on the top in this recipe. Patties are as delicious as they look…

Tip: You can also enjoy these patties with pesto between the buns along with some lettuce, onions and tomatoes. A super delish burger it’ll be.

Also try: Aloo Tikki Burger, Butter Paneer Burger, Veg Tikki or Hara Bhara Kebab.

Course: Main Course or Snacks

Cuisine: Global

Time: Preparation – 15 mins, Cooking – 15 mins, Total – 30 mins.

Servings: makes 4-5 patties.

Ingredients:

1. Cooked Kidney/Black/Pinto Beans – 1 cup (there should be no water in the cooked beans)
2. Cooked Brown Rice – 1 cup
3. Sweet Corn – 1/2 cup
4. Onion – 1 medium (roughly chopped)
5. Garlic – 2 cloves (roughly chopped)
6. Bread Crumbs – 1/4 cup or as needed
7. Coriander Leaves – 2 tbsp (finely chopped)
8. Ground Black Pepper – 1/2 tsp
9. Chilli Flakes – 1/2 tsp
10. Lemon Juice – 1 tbsp
11. Oil – 1 tsp + to pan fry the patties
12. Pesto Sauce – as needed (recipe here)
13. Salt to taste
14. Lemon or Lime Wedges and Sliced Onions for serving.

PS: 1 Cup = 250 ML.

How to make Veg Patties with Pesto Sauce:

1. Heat 1 tsp oil in a pan. Add onion and garlic. Saute till translucent. Turn off the flame and let it cool down
2. Add onion and garlic to a grinding jar, make a smooth paste. Keep aside
3. In the same jar add sweet corn and coarsely grind it. Keep aside
4. Take a mixing bowl. Add cooked kidney beans. Mash them nicely
5. Add onion-garlic paste, sweet corn coarse paste, cooked brown rice and bread crumbs. Mix. Add more bread crumbs if the mix is too sticky
6. Add ground black pepper, chilli flakes, coriander leaves, lemon juice and salt. Mix well
7. Now make 4-5 round patties out of the mix. Keep aside for 5-10 mins
8. Heat oil in a pan or grill pan,  place the patties and fry from both the sides until crispy
9. Place the patties on a serving plate and spread some pesto on the top. Serve along some sliced onions and lemon wedges.