I wanted to create something original, unique, tasty, filling, and simple. I also fancied serving pasta in an unconventional way – something that would also hit the spot for summer, as we’re sweltering in the August heat here. These ‘cheesy’ patties were the result, and I have to say, they really worked. They’re light, incredibly moreish, and satisfying. I would serve with a red salad – cherry tomatoes, lettuce, cucumber, rocket (arugula), and so forth.
Makes around 6 patties
250g (9 oz) spaghetti (boil, rinse in cold water, and set aside)
2 cups cooked spinach (I use the frozen variety, but thaw it first)
1 cup my mature cheddar cheese, cut into slices (or other of your choice)
2 cups my mozzarella cheese (or other vegan cheese of your choice)
olive oil for frying
1 cup grated vegan cheese
1 clove garlic
1/8th cup (30 mL) soya milk, or other non-dairy milk (Alpro is my preferred choice)
3 Tbsp plain flour (leave some extra flour for dipping the burgers in when shaping)
- Place the thickening ingredients in your food processor, starting off the with the garlic.
- Then add the rest, and blend until you are left with a thick cream.
- Add the cooked spinach, and pulse for a few seconds – then spoon this all into a bowl.
- Meanwhile, place the cooked spaghetti in a large bowl, and add in the thickening ingredients. Using clean hands, mix the ingredients well, making sure the mixture is blended into the pasta, then add the remaining ingredients.
- Divide the mixture into separate portions – there should be enough to make 6 patties.
- Finally, spread some plain flour on a plate, and coat each pattie in flour, before frying in a little olive oil, and serving. Voila, serve and enjoy !
All recipes and content © Miriam Sorrell mouthwateringvegan.com 2010
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