Cedar Circle Farm Veggie Patties with Flatbreat and Romesco Sauce
Team: Cedar Circle Lymefords
Host School: Cedar Circle Farm and Education Center
Age Group: Middle School
Ingredients
Cedar Circle Farm (CCF) Organic Veggie Patties
Ingredients
16 oz CCF organic Heirloom beans, cooked
1 oz CCF garlic puree
2 oz CCF frozen parsley
6 oz CCF Green Kale
6 oz CCF cubed butternut squash
1 oz CCF prepared scapes
5 oz CCF peas
5 oz CCF corn
½ cup organic brown rice flour plus ¼ cup additional for dusting patties
1 t EACH Organic cardamom, cumin, coriander, white pepper
1 T sea salt
Organic sunflower oil for frying
Bib lettuce for decoration
Scallions for decoration
Cedar Circle Farm Flatbreads
Ingredients
2 cups / 300g all purpose flour plus flour for dusting & adjusting dough
1/2 tsp salt
3 1/2 TBS 50g butter (1.75 oz)
3/4 cup / 185 ml milk
Organic canola spray for cooking
Cedar Circle Farm (CCF) Romesco Sauce
Ingredients
½ cup organic pumpkin seeds
½ cup organic bread crumbs
12 oz CCF organic roasted red peppers
1 T CCF organic garlic, pureed
¼ t organic sweet paprika
¼ t organic chili pepper flakes
2 t sea salt
2 T organic sherry vinegar
2 T organic lemon juice
½ cup organic olive oil
Preparation Instructions
Patties
Rough chop parsley, kale and butternut squash and place in bowl with beans, scapes, garlic, spices, and salt. Mix to combine leaving some beans in small pieces for texture.
Add ½ cup organic brown rice flour and blend well. Taste for seasoning and correct if necessary.
Portion 2 each 4 oz and 12 each 1.5 oz into individual patties. Dust with brown rice flour.
Heat organic sunflower oil in skillet until hot. Gently place patties into pan and cook until bottom is golden, approximately 3 min. Flip patties and continue cooking until crisp.
Remove patties to drain onto paper towels.
Flatbreads
Melt butter until just melted in saucepan with milk.
Put flour and salt in medium bowl and make a well in middle.
Add in warm milk and melted butter.
Use your hands to bring mixture together to moisten flour.
Turn mixture out onto floured surface and knead together until combined, adding extra flour if dough is sticky. Do not over work.
Wrap formed dough in plastic wrap and let rest at room temperature for 20-30 minutes.
Divide dough into 2 portions. Roll dough as thin as possible and using a circle cutter, make flatbreads.
Heat pan with very light coating of oil over medium heat. Hand stretch dough before placing flatbreads into pan, (size of breads will determine how many can fit at one time.
Continue to cook for 1-2 minutes until there is some color on bottoms.
Flip the doughs and press down if dough starts to puff up.
Once color is on second side, remove flatbread from pan.
Place hot flatbread in a clean kitchen towel to stay warm and flexible.
Cooked flatbreads will store for well in refrigerator when wrapped in plastic. Can also be frozen after fully cooled.
Romesco
In a dry pan, toss organic pumpkin seeds until lightly toasted. Pulse pumpkin seeds and bread crumbs with S blade in food processor until finely chopped.
Add red peppers, garlic puree and pulse to combine into paste.
Add paprika, chili flakes and salt to combine.
Add sherry vinegar and lemon juice while machine is running to combine.
With machine running, slowly add olive oil to desired consistency. Correct seasonings if needed.