Root Veggies Patties Air Fryer
Make a soup from root vegetables, drain the liquid, mash, and form patties, brush with olive oil, and cook in an air fryer until golden. You get soft, juicy meatballs, healthy and full of flavor. Serve with a vegan yogurt dressing that you can make quickly.
Equipment
Ingredients
Vegetable Soup
- 2 carrots, peeled and sliced, about half a cm thick
- 1-2 Parsley root, washed well and cut into quarters or eighths depending on the size of the root
- 1-2 Celery root brushed and cleaned well, peeled, and cut into quarters.
- 1 onion, peeled and cut into four
- 2 celery sticks cut into four
- 1 unit bay leaf
- 5 units allspice kernels
- 5 units black pepper kernels
- 2½ liter water
- 1 Tablespoon salt by taste
- ⅛ tsp ground turmeric
Patties (6-7 units)
- Root veggies we cooked before
- 1 Tablespoon almond butter or tahini
- ½-1 tsp lemon juice optional, by taste
- 1 tsp Chopped herbs (parsley, dill, etc.) optional, by taste
- ½ tsp salt by taste
- ⅛ tsp black pepper, chili flakes by taste
- bread crumbs, bread sticks, or cornflakes crumbs
- olive oil for brushing or spraying
For Serving
Vegan Yogurt Dressing
- 150-200 ml vegan yogurt
- 1 tsp Chopped herbs (parsley, dill, etc.)
- 1 tsp olive oil
- ¼-½ tsp lemon juice by taste
- ¼ tsp apple cider vinegar
- salt, black pepper, chili flakes by taste
- water to dilute the dressing
Instructions
Vegetable Soup
- Put the vegetables in a soup pot: celery root, parsley root, celery sticks, onion, and carrot.
- Put bay leaves, allspice and black pepper in a small cloth bag. Close the bag tightly and place in the pot.
- Add water and salt; Cover, boil, and lower the heat to gentle simmering. Cook for 50 minutes.
- take out the bag with the spices; Strain the vegetables with a strainer placed over a bowl to absorb the soup. Mash the vegetables with a soup ladle or a schnitzel hammer, to squeeze out as much flavorful liquid as possible. Return the liquids that have accumulated in the bowl under the strainer to the soup pot. or transfer to a storage container.
Patties
- Put the drained vegetables in a mixing bowl. Add the other ingredients: almond butter, chopped herbs, lemon juice, salt, and spices, and mix well until you get a soft mixture that is easy to work with. Taste and adjust seasoning if necessary. Add a teaspoon or two of potato flour or cornstarch if the vegetable is too soft to shape meatballs.
- Wet your hands and form patties (about 6-8 units). Roll them in breadcrumbs or cornflakes.
- Turn on the air fryer, and adjust to a temperature of 200 degrees Celsius, 392 Fahrenheit, for twenty minutes. Place the patties in the frying basket and spray the meatballs with olive oil on both sides. After about ten minutes, open the air fryer, spray again with olive oil on both sides, and return for another 10 minutes until the meatballs are golden. If necessary, turn thethem halfway until they are evenly golden on both sides.
For Serving
- Serve the patties with yogurt dressing: put the yogurt and the rest of the ingredients in a mixing bowl and mix well. Taste and adjust seasoning if necessary. If too thick, add water gradually until you get the desired consistency.
Notes
Serve the remaining soup with matzoball or soup almonds; you can use it as a base for making stews and soups.
If you intend to serve the soup later - transfer it to an airtight container and keep it in the refrigerator or freezer.
Tried this recipe?Let us know how it was!