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Traffic Light Veggie Patties

With Vegetable Broth
recipe-difficulty
Not too tricky
recipe-serves
3
ready-in
1 hour 20 mins
Traffic Light Veggie Patties

These colourful veggie patties are really versatile and nutritious. In nature, colour can often be a strong indicator of a high concentration of nutrients and these traffic light inspired veggie patties are no exception. The rich colours come from phytochemicals present in the spinach, carrot and beetroot.  

Spinach contains chlorophyll which is the most common green pigment in plants and is thought to benefit natural detoxification when ingested. Spinach also contains another pigment called Lutein, which is a yellow pigment and can be incorporated into the macula of the eye and protect the retina from blue light, helping to stave off light damage.  

Carrot contains beta carotene which is converted into Vitamin A in the body.  It acts as an antioxidant and is essential for healthy skin and eyes.

Beetroot contains the red pigment betalain, which is a powerful antioxidant and anti-inflammatory.

We have included our Vegetable Broth into this recipe which provides added flavour and B Vitamins. Quinoa has also been used in the recipe as a source of complete protein. You can use this recipe to make healthy patties for a burger, or rolled into balls for a colourful nourish bowl. Get creative and enjoy!

Main Meals
Modern Wellness Cuisine
Pantry Items
View in metric
  • 1 sweet potato
  • 2 garlic cloves, crushed
  • 2 tsp cumin
  • 1 tsp mustard seeds
  • ½ tsp cinnamon
  • ½ cup carrot, grated
  • ½ cup beetroot, grated
  • 2 cups spinach
  • ½ cup red lentils 
  • ½ cup White Quinoa
  • ¼ cup Sultanas
  • ¼ cup Sunflower Kernels
  • Pink Himalayan Salt
  • 1 tbsp Vegetable Broth Garden Veggie
  1. Preheat oven to 356F
  2. Bring a saucepan of water to the boil, and cook sweet potato for 10 minutes or until soft, with the lid covered.
  3. Meantime, add the quinoa and red lentils into another saucepan with 2 cups of water, bring to the boil and cook for 12 minutes or until all water has been absorbed.
  4. Transfer into a bowl with the cooked sweet potato, and add the sultanas, garlic, cumin, mustard seeds, cinnamon, Vegetable Broth and a pinch of salt, and mash with a fork until combined.
  5. Divide the mixture into 3 bowls. In the first, mix in the carrot. In bowl 2, mix in the beetroot. And in bowl 3, mix in the spinach.
  6. Form the mixture from each bowl into 3 patties, making 9 in total, and place on a baking tray. Sprinkle patties with the sunflower kernels and bake the patties for 50 minutes.
  7. Serve your patties in a salad, burger or nourish bowl. We served them with Saurkraut, edamame, rocket, red cabbage, avocado, pumpkin, corn, lemon and The Wholefood Pantry Hemp Seeds.