Vegetable patties

AUTHOR
Kate Willis
DIFFICULTY
easy
RATING
5 1
COOK TIME
75 mins
TOTAL TIME
75 mins

Ingredients

Servings: 12
  • 1 pack of (6 slices; 450 g) frozen puff pastry
  • 1 Garlic clove
  • 1 small zucchini
  • 1 collar Spring onions
  • 1 yellow pepper
  • 150 g cherry tomatoes
  • 2 TABLESPOONS oil, salt, pepper
  • 1 egg, 1 egg yolk
  • 100 g Sour cream or crème fraîche
  • 1-2 TABLESPOONS Breadcrumbs
  • 1 TABLESPOON Whipped cream
  • 2 TABLESPOONS Sunflower seeds
  • baking paper

Directions

  1. 1

    Defrost the dough. Peel and chop the garlic. Clean and wash the vegetables. Cut zucchini into slices and spring onions into rings. Dice peppers, halve tomatoes

  2. 2

    Briefly fry the vegetables and garlic in hot oil. Season and cool. Whisk whole egg and sour cream

  3. 3

    Roll out the dough into 6 rectangles (approx. 12 x 24 cm). Cut in half crosswise. Put some breadcrumbs in the middle, spread sour cream and vegetables on top. Fold the corners inwards and press on. Place 6 patties on a baking tray lined with baking paper. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for about 20 minutes

  4. 4

    Whisk the egg yolk and cream. After about 15 minutes, spread on the edges. Sprinkle the seeds over them and bake until done. Bake the rest of the patties in the same way

Nutrition Facts

KCAL
230 kcal
CARBS
15 g
FATS
16 g
PROTEINS
4 g