Prep time: 30 min.
Cook time: 30 min.
Ready in: 1hr
2 bunches of parsley
2 bunches of cilantro
1 bunch green onions
2 cloves of garlic
1 tablespoon flour
1 teaspoon baking powder
Less than 1 teaspoon Salt & pepper
½ cup walnuts, chopped (optional)
½ cup shredded Romaine lettuce (optional)
Oil as needed
1. Remove thick stems of parsley and cilantro. Soak them in cold water for 5-10 minutes to rid them of any debris or sand. Rinse them carefully. Spread them on a big kitchen towel, allowing them to air dry.
2. Remove the root section of the green peppers. For the recipe, only the green part is needed. Soak them in water for few minutes to rid them of any dirt. Rinse and lay them on the kitchen towel to dry.
3. The herbs need to be finely chopped. If possible, you can use a sharp knife to do that. Otherwise, transfer parsley and cilantro into a food processor bowl and give them a few pulses until they are nicely chopped.
Based on experience, I have found that green onions are not quite compatible with the food processor due to their high water content. Therefore, I make sure to chop them real fine on a cutting board.
4. When done chopping, whisk together all herbs, baking powder, flour, chopped walnuts, shredded lettuce, salt and pepper in a bowl. Add one egg at a time and beat it until the batter becomes consistent.
There two main methods in cooking the herb patties:
Pour enough oil in a non-stick skillet over medium heat. Using a silicone egg ring, fill the rings with batter. Allow each side to cook for 3-4 minutes. Then turn the patties to cook the other side. In this method, it takes more oil for frying the patties and is more suitable when there is a small amount of batter.
Preheat oven to 400 Degrees F. Lightly spray a cookie tin with oil. If cookie tins are not available, use muffin tins. The batter can also be poured into a baking dish as well. However, remember that the bigger the dish, the thinner the patty will be.
Place them on the lower medium rack and cook for 15 minutes. When the patties start to pull away from the side, turn them over and return to the oven for another 5-10 minutes or until they are nice and crisp.
The herb patties make great Paninis and can even be enjoyed cold as snack or part of cocktail menu with some drops of lemon juice. They are light, fluffy, yet filling and packed with nutrients. Noosh-e j?n!