Ali W here! Here is my rosemary and sage vegan ‘Hull’ inspired pattie recipe! It makes five large patties that are delicious with organic split peas (boiled until tender) and plenty of vinegar! Or the ubiquitous pattie butty could be worth a try. These are oven baked and rather than a batter, they have a crispy flour coating. The rosemary is unorthodox in Hull, however I have a large bush in our garden and the mix with sage works a treat in my view. You could also add some fresh chopped parsley.
Makes 5 large patties
Two very large potatoes (which was what I had in my box that week!) or 4-5 medium, 10-15 small.
One large onion, finely chopped
3 tsp fresh rosemary, chopped finely
A large desert spoon of dried sage
Oil to drizzle and bake
Flour to coat – about two tablespoons (you can use gluten free)
Chickpea flour mixed with a little water (or 1 beaten egg if you aren’t vegan)
Salt and black pepper to taste
Vegan spread or organic butter (optional)
Roughly chop the spuds – no need to peel them – and boil until tender. Leave to cool.
While the potatoes are boiling and cooling, gently fry the onion in a little oil, until tender, about 10 mins, then leave to cool
Mash the potatoes (add a little vegan spread or butter if you like)
Then add the onions, herbs and seasoning.
Form into 5 pattie shapes with your hands, dip in chickpea mix (or egg) then dip in flour mix
Place on a baking tray, drizzle with plenty of oil, then bake on 200c (fan) for about 20 mins on the middle shelf, until golden.
These freeze extremely well, to reheat, just bake from frozen on 180c for about 30 mins, or defrost and reheat for about 15 mins on 180c. Enjoy. Ali W