Mini Vegan Patties


  • 2 Tbsp coriander (plus extra sprigs to serve)
  • 400g stir-fry traditional vegetables
  • 5ml extra virgin olive oil spray
  • 2 Tbsp tahini
  • 300g classic tofu
  • 200g bean burger mix
  • 1 garlic clove (crushed)
View Method Mini Vegan Patties


  1. Preheat oven to 180°C. Line a baking tray with baking paper. Process stir-fry traditional vegetables in a food processor until finely chopped. Add half of the tofu, bean burger mix and 2/3 cup boiling water. Pulse to combine. Transfer to a bowl.
  2. Divide and shape into 22 small patties and place onto tray. Spray well on both sides with olive oil cooking spray. Bake for 20 minutes, turning halfway, or until golden.
  3. Meanwhile, to make the dipping sauce, process remaining tofu, tahini, coriander and garlic until smooth. Season and transfer to a small bowl.
  4. Garnish patties with extra coriander sprigs and serve with dipping sauce.
View Ingredients Mini Vegan Patties
View Method Mini Vegan Patties
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