Kosher for Pesach Vegan Patties

Pesach Preparations

I don't know about you or if you've glanced at the calendar lately, but the Seder night is only two weeks away. Did I surprise you? I hope not.

I am already deep into the planning: what I'm going to bring with me to the Seder (because there is no way I'm showing up empty-handed).

My kitchen looks like a war room, with sticky notes covering the cabinets, recipe scribbles on the fridge, and my YouTube account constantly suggesting recipe videos (and Netta Barzilai's new song for the Eurovision – which is a lot of fun, but unrelated to this post).

Want to know what I've planned so far? I'm sure you're dying to know: so, I thought about tofu patties in a decadent Asian sauce, and Gondi patties (made from chickpea flour) stuffed with mushrooms and salads—but then I was told something that made me reshuffle the deck and start all over again.

The (wonderful) hostess and her family observe the custom of not eating kitniyot (legumes). Nothing to be done, I had to start from scratch.

So I tore the notes off the cabinets and started digging through halachic rulings to find out what I could make that is vegan, healthy, and not from the legume family. Quite a challenge.

I searched, I delved, I asked, and I consulted.

And then I found it! Red quinoa, and I fell head over heels in love.

Red quinoa, besides having a stunning deep red color, contains (after cooking) 8g protein, 28mg calcium, 3mg iron, and plenty of dietary fiber. It is gluten-free, and since it is botanically considered a seed, it is kosher for Pesach even for those who do not eat kitniyot. Sensory overload! Quinoa my love ♥

This recipe for Kosher for Pesach Vegan Patties combines cooked red quinoa, fresh beets, and sweet potato on a bed of cauliflower and Jerusalem artichoke cream.

A festive and perfect dish for Pesach eve or any other celebratory occasion.

Noam Bechar, my favorite nutritionist and fitness instructor, calculated the nutritional values for us (so we won't be like the "one who does not know how to ask" or heaven forbid, the "simple son").

Nutritional values per patty:

30 kcal, 4g carbohydrates, 1g protein, 1g fat (0.1g saturated fat), 0.5g dietary fiber

With one (level) tablespoon of cream, an additional:

9 kcal, 0.5g carbohydrates, 0.5g protein, 0.5g fat

Very light, rich in calcium, iron, potassium, folate, and magnesium. In short, you can go wild without a worry.

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Kosher for Pesach Vegan Patties

Vegan patties for Pesach with red quinoa and beets

Servings 30 patties

Ingredients

For the Patties

• 1 cup Red Quinoa uncooked
• 1 Beet medium, fresh
• 1 Sweet Potato medium size
• 2 tbsp Almond Meal
• 1 tbsp Oregano chopped
• Juice from half a lemon
• 1 tsp Baking Soda
• 1 tsp Coriander Seeds optional - but adds amazing flavor
• 1 Garlic Clove, crushed

For the Cauliflower Cream

• 1 Head of Cauliflower medium size
• 1 Jerusalem Artichoke Root
• 1 tbsp Olive Oil
• Juice from half a lemon
• 2 Garlic Cloves

Instructions

1. Cook the cup of red quinoa like rice: Pour the quinoa into a pot (no oil), add 2 cups of water, and bring to a boil.
2. Lower the heat and cook covered for about 20 minutes until the quinoa is soft. Remove from heat and transfer to a bowl.
   
3. Peel the beet and grate it on a coarse grater. Add it to the bowl with the quinoa.
4. Peel the sweet potato into thick slices and cook in boiling water (or microwave) for up to 15 minutes, until soft.
5. Using a fork, mash the sweet potato into a puree and add to the bowl with the quinoa.
   
6. Add the rest of the patty ingredients and mix well.
7. With wet hands, form patties from the mixture, pressing firmly so they don't fall apart. Place on a hot pan (no oil needed) for 2-3 minutes per side. Flip using two forks.
   
8. Alternatively, bake in the oven at medium heat (170°C) for about 15 minutes.
9. Prepare the cream - the quantity is equivalent to 30 level tablespoons.
10. Fill a large pot with water and bring to a boil.
11. Wash the cauliflower well, remove the leaves, and add to the boiling water.
12. Peel the Jerusalem artichoke and add to the boiling water pot.
13. Cook the cauliflower and Jerusalem artichoke for 20-30 minutes until completely soft.
14. Drain the water and transfer the vegetables to a food processor.
15. Add the remaining ingredients: garlic, lemon juice, and olive oil, and blend until smooth.
16. Place one tablespoon of the sauce on a plate, top with 3 quinoa patties, and garnish with fresh oregano.
17. So, what shall we drink on this night, different from all other nights?