Vegetable Pataniscas with Broccoli and Spinach Puree

Servings: 4

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Ingredients

For the pataniscas:

• 1 onion, finely chopped
• 1 zucchini, grated
• 1 carrot, grated
• 1 leek, sliced into thin rounds
• 1 cup cooked peas
• 1/8 cup fresh parsley, finely chopped
• 1 cup chickpea flour
• 1 cup cooked chickpeas
• 300 ml chickpea cooking water
• 1 tbsp nutritional yeast
• 1 tsp baking soda
• 1½ tsp lemon juice
• 1 tsp turmeric
• 1 tsp garlic powder
• 1 tsp paprika
• Himalayan salt and black pepper, to taste

For the broccoli and spinach puree:

• 400 g broccoli florets
• 200 g spinach
• 5 sprigs fresh parsley
• 1 garlic clove
• 1 tbsp olive oil
• 100 ml almond milk (60 ml if not steaming the vegetables)
• 1 tbsp arrowroot flour
• Himalayan salt and black pepper, to taste
• Optional: roasted hazelnuts for garnish

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Instructions

For the pataniscas:

1. Prepare the batter:
   • In a food processor, blend the cooked chickpeas, chickpea flour, nutritional yeast, baking soda, chickpea cooking water, lemon juice, turmeric, garlic powder, paprika, salt, and pepper.
   • Process on high speed until smooth.
2. Add the vegetables:
   • Mix the batter with the onion, carrot, zucchini, leek, peas, and parsley in a bowl. Stir well to combine.
3. Cook the pataniscas:
   • Heat a skillet with a little olive oil over medium heat.
   • Scoop a tablespoon of the batter into the pan for each patanisca.
   • Once the edges no longer stick, flip and cook until golden brown on both sides.
   • Repeat until all the batter is used.

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For the broccoli and spinach puree:

1. Prepare the vegetables:
   • Wash the broccoli and spinach thoroughly.
   • Steam or boil the broccoli for 10-15 minutes until tender. Add the spinach for the final 3 minutes.
2. Make the puree:
   • Drain the vegetables and place them in a food processor.
   • Add parsley, garlic, olive oil, almond milk, and arrowroot flour.
   • Blend on high speed until smooth.
3. Finish:
   • Season the puree with salt and pepper to taste.
   • Optionally, garnish with roasted hazelnuts.

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Serving Suggestion:
Serve the pataniscas warm with a generous portion of broccoli-spinach puree and a fresh salad on the side.