Psyllium husk works wonders in egg-free vegetable patties. Besides being incredibly healthy, it also plays several important technological roles in cooking and baking. Let’s see what these are:
1. Psyllium husk holds vegetable patties together.
Grated vegetables (zucchini, carrot, cauliflower, etc.) contain a lot of water, therefore the mixture can easily fall apart during cooking, and the result is a smeared, burnt pan, as well as hungry family members. When psyllium husk comes into contact with liquid, it becomes gel-like, thus functioning as a natural binding agent. This way it can also replace eggs, and voilà! The patty stays together!
Psyllium husk is therefore especially important in egg-free patties, gluten-free recipes, or when you would like to use only a small amount of flour.
2. It absorbs excess moisture
In the case of vegetable patties, one of the most common problems, as we already mentioned, is that instead of frying nicely, they simply fall apart into a sticky mass in the pan. They just do not want to behave like patties: they remain too soft, spread apart, or stay raw inside. Psyllium husk helps by binding part of the moisture, making the mixture easier to shape, more stable during cooking, and less “watery” in texture.
At the same time, the patty will not become excessively dry; the fibres keep part of the moisture inside, therefore the patty remains crispy on the outside, soft and juicy on the inside.
3. It adds fibre to the food
The good news is that besides preventing the patty from falling apart, psyllium husk also adds fibre, which may slow absorption, support digestion and provide a longer feeling of fullness.
But what exactly is psyllium husk?
Psyllium husk is the fibrous outer shell of the seed of the plant called Plantago ovata. Its special feature is that it is capable of binding an extremely large amount of water: when it comes into contact with liquid, it becomes gel-like. This property is responsible for most of its health effects.
These include, among others: it may help in cases of both constipation and diarrhoea, supports gut flora, helps create a feeling of fullness and may also affect blood sugar and cholesterol levels.
It can be added not only to vegetable patties, but also to water, yoghurt, porridge, smoothies, and even bread and pastry recipes. Many people use it for gluten-free baking because it helps hold the dough together.
When consumed with liquids, too much should not be taken at once because it swells up and may even cause blockage in the intestinal tract.
Would you like to try a great recipe with it?
Prepare our tabbouleh salad with carrot and walnut “meatball” balls!
