Patties
Rated 5.0 stars by 1 users
Servings
4–6 (makes about 12 patties)
Prep Time
15 minutes
Cook Time
15–20 minutes
These flavourful plant-based patties are infused with aromatic spices, fresh herbs, and a fiery kick of chilli. Pan-fried until golden brown, they’re perfect served with a crisp salad, or shaped larger for juicy burger patties in buns.
Ingredients
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1 can (400g) Jungle Jack
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1 onion, finely chopped
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2 garlic cloves, finely chopped
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2–3 green chillies, finely chopped (seeds in), or 1 tsp chilli powder
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2 tbsp chopped coriander
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2 tbsp chopped mint
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1 tsp ground coriander
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1 tbsp light soy sauce
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1 tsp ground cumin
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1 tsp ground turmeric
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1 tbsp vegetable oil (plus extra for your hands)
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Sea salt and freshly ground black pepper
Directions
Mix the patties: In a medium bowl, combine the Jungle Jack, onion, garlic, chillies (or chilli powder), herbs, spices, soy sauce, and a pinch of salt and pepper. Use your hands to mix thoroughly for a few minutes until the spices are well distributed.
Shape: Rub a little oil on your palms to prevent sticking. Take small portions of the mixture and roll into 12 golf ball-sized patties.
Cook: Heat the oil in a large nonstick frying pan over medium heat. Place 3–4 patties in the pan at a time, being careful not to overcrowd. Gently press each patty down.
Cook for about 3 minutes until a golden crust forms underneath.
Flip and cook the other side for 3–5 minutes until cooked through.
Rest: Transfer to a plate lined with kitchen paper to absorb excess oil. Cover lightly with foil to keep warm while you cook the rest.
Recipe Note
Serving Suggestion: Serve with a side salad for a light meal, or shape them into larger patties to enjoy in burger buns with your favourite toppings.