The excellent mixture of FISHFREE and leek yields golden brown juicy patties. Perfect as a main or a buffet dish, delicious in a sandwich.
- ▢400-gram Fishfree mixture
- ▢½1 cup water
- ▢¼ cup olive oil
- ▢1 leek white part only
- ▢¼ cup bread crumbs
- ▢2 cloves garlic, minced
- ▢1 Tablespoon almond butter or tahini
- ▢¼ tsp baking powder
- ▢¼ tsp salt
- ▢¼ tsp black pepper
- ▢oil for frying
Prepare the “fish” mixture: in a medium bowl, mix the Fishfree Mixture with water until combined. Add olive oil and mix until combined.
Chop the leek in a food processor and add it to the mixture. Add the rest of the ingredients: breadcrumbs, garlic, almond butter, baking powder, salt, and black pepper, and mix well.
Heat oil to a height of about 1 cm. (half deep fry) in a large skillet.
In the meantime, wet your hands and form round and flat meatballs. Fry for a few minutes on each side until nicely golden-brown; place on a colander or a frying basket to drain excess oil and serve.
Serve this Fishfree Patties warm, at room temperature, or cold. They are also great in a sandwich with mayo, lettuce, and pickles.