Preparation time: 10 minutes

Cooking time: 10 minutes

Quantity: 12 patties


For the vegetable galettes:

  • 2 carrots
  • 2 medium potatoes
  • 1/2 white onion
  • 1/2 bunch of fresh parsley
  • 50 g ground flaxseed
  • 50 g oat flour
  • 1 tsp. ground cumin
  • 1 pinch of ground nutmeg
  • 1/2 tsp. salt
  • 125 ml non-dairy milk
  • Cooking oil

For the yogurt sauce:

  • 3 tbsp. non-dairy yogurt
  • 1 tsp. garlic powder
  • 1 tsp. lemon juice
  • 1 tsp. chopped chives

For the side:


  1. Peel and finely grate the carrots and potatoes.
  2. Finely chop the onion and the parsley.
  3. Place the grated carrots and potatoes, onion and chopped parsley in a large mixing bowl. Then add the ground flaxseeds, oat flour, cumin, nutmeg and salt. Mix to incorporate all the ingredients. Then pour in the non-dairy milk and stir until smooth.
  4. Heat 3 tablespoons of oil over high heat in a frying pan. Gently form the mixture into small patties using a tablespoon. Brown the galettes for about 3 minutes on each side, lowering the heat if they begin to burn.
  5. Prepare the sauce by mixing all the ingredients in a small bowl.
  6. Brown the HARi&CO Green Lentil Patty in a dry pan.
  7. Serve the vegetable galettes on a plate topped with yogurt sauce and accompanied by the HARi&CO Green Lentil Patty.

Recipe by Alice Pagès

Enjoy your meal!

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