Looking for a wholesome, delicious, and easy way to enjoy your vegetables? These easy veggie patties are the perfect solution!
Whether you’re a seasoned vegetarian, vegan, or just someone who wants to add more plant-based meals to your routine, these patties are flavorful, satisfying, and incredibly versatile. They’re packed with nutrient-rich vegetables, bound together with simple ingredients, and cooked to a golden crisp.
Plus, they’re perfect for lunches, dinners, or even as party appetizers.
What makes these veggie patties so special is their simplicity and adaptability. You can customize them with whatever veggies you have on hand, and they come together quickly with minimal fuss.
If you want to impress family or friends with a healthy, tasty dish that everyone will love, this recipe is your go-to! And if you enjoy this recipe, be sure to check out other plant-based delights like our Veggie Quesadilla Recipe Indian Style Easy & Delicious and Vegan Slow Cooker Recipe for Easy, Delicious Meals.
Why You’ll Love This Recipe
Easy veggie patties are not only simple to prepare but also incredibly nutritious. They’re loaded with fiber, vitamins, and minerals from fresh vegetables, making them a guilt-free option for any meal.
These patties are naturally vegan and gluten-free if you use gluten-free oats or breadcrumbs, so they fit a variety of dietary needs.
What’s more, they hold together beautifully without eggs, thanks to the magic of flaxseed or chia seeds, making them perfect for vegan cooks. They’re also a great way to sneak extra veggies into your family’s diet without any fuss.
Serve them as a main dish, snack, or sandwich filling — the possibilities are endless!
Plus, they freeze well, so you can make a batch ahead and enjoy healthy patties whenever you want. For more ideas on wholesome vegan meals, check out our Vegan Cuban Recipes: Delicious Plant-Based Island Flavor.
Ingredients
| Ingredient | Quantity | Notes |
|---|---|---|
| Carrots | 1 cup (grated) | Fresh and finely grated |
| Zucchini | 1 cup (grated) | Grated and excess moisture squeezed out |
| Potato | 1 medium (boiled and mashed) | Acts as a binder |
| Onion | ½ cup (finely chopped) | For flavor |
| Garlic cloves | 2 (minced) | Fresh for aroma |
| Chickpea flour (besan) | ¼ cup | Helps bind the patties |
| Ground flaxseed | 1 tbsp | Mixed with 3 tbsp water (flax egg) |
| Fresh parsley or cilantro | 2 tbsp (chopped) | For freshness |
| Cumin powder | 1 tsp | Earthy flavor |
| Smoked paprika | 1 tsp | Adds depth and mild heat |
| Salt | ½ tsp (to taste) | |
| Black pepper | ¼ tsp | Freshly ground recommended |
| Olive oil | 2-3 tbsp | For frying |
Equipment
- Mixing bowl – Large enough to mix all ingredients comfortably
- Grater – For grating veggies
- Measuring cups and spoons – For accurate quantities
- Non-stick skillet or frying pan – For cooking patties
- Spatula – To flip patties gently
- Plate lined with paper towels – To drain excess oil
- Mixing spoon or your hands – For combining ingredients
Instructions
- Prepare the flax egg: In a small bowl, combine 1 tablespoon ground flaxseed with 3 tablespoons water. Stir well and let it sit for 5-10 minutes until it thickens and becomes gel-like.
- Grate the vegetables: Using a grater, finely grate the carrots and zucchini. Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible to prevent soggy patties.
- Cook the potato: Boil or steam the medium potato until soft. Once cooked, mash it thoroughly in a bowl.
- Mix the base ingredients: In a large mixing bowl, combine the mashed potato, grated carrots, squeezed zucchini, chopped onion, and minced garlic. Add the chopped parsley or cilantro for fresh flavor.
- Add the binding agents and spices: Stir in the chickpea flour, flax egg, cumin powder, smoked paprika, salt, and black pepper. Mix everything until you have a thick, moldable mixture. If the mixture feels too wet, add a little more chickpea flour.
- Shape the patties: Using your hands, form the mixture into small round patties, about 2-3 inches in diameter and ½ inch thick. Place them on a plate as you go.
- Heat the pan: Warm 2 tablespoons of olive oil in a non-stick skillet over medium heat.
- Cook the patties: Carefully place the patties in the hot pan, leaving space between each. Cook for 4-5 minutes on each side or until golden brown and crispy. Avoid overcrowding the pan for even cooking.
- Drain excess oil: Once cooked, transfer the patties to a plate lined with paper towels to soak up any excess oil.
- Serve warm: Enjoy your veggie patties immediately or keep them warm in a low oven while you cook remaining batches.
Tips & Variations
“Don’t skip squeezing out the zucchini moisture — this step is key to getting patties that hold their shape and crisp up beautifully!”
- Make it gluten-free: Use gluten-free chickpea flour or substitute with oat flour.
- Boost protein: Add cooked quinoa or lentils to the mixture for extra protein and texture.
- Change the veggies: Substitute or add sweet potato, corn, peas, or bell peppers for different flavors and colors.
- Spicy variation: Add finely chopped chili or a pinch of cayenne pepper for a kick.
- Baking option: For a healthier version, bake patties on a parchment-lined baking sheet at 375°F (190°C) for 20-25 minutes, flipping halfway.
- Storage: Patties can be refrigerated for up to 3 days or frozen for up to 1 month. Reheat in a skillet or oven for best texture.
Nutrition Facts
| Nutrient | Per Patty (approx.) |
|---|---|
| Calories | 110 kcal |
| Protein | 4 g |
| Carbohydrates | 18 g |
| Dietary Fiber | 4 g |
| Fat | 3.5 g |
| Saturated Fat | 0.4 g |
| Sodium | 180 mg |
| Vitamin A | 55% DV |
| Vitamin C | 20% DV |
Serving Suggestions
These veggie patties are incredibly versatile and pair well with a variety of sides and sauces. Serve them in a burger bun with fresh lettuce, tomato, and your favorite vegan mayo or mustard for a hearty sandwich.
Alternatively, place them on a bed of mixed greens with a drizzle of tahini or a tangy yogurt sauce for a lighter option.
For a Mediterranean twist, try them alongside hummus and warm pita bread. They also go wonderfully with a side of roasted potatoes or a crisp coleslaw.
Don’t forget to explore other complementary recipes like our Vegan Flour Tortilla Recipe Easy, Soft, and Homemade to make wraps or rolls with these patties.
Conclusion
Easy veggie patties are a fantastic way to enjoy a healthy, flavorful meal without spending hours in the kitchen. This recipe offers a perfect balance of taste, nutrition, and simplicity, making it ideal for busy weeknights or casual gatherings.
Plus, the flexibility means you can tailor it to your preferences and whatever vegetables you have on hand.
Once you master this recipe, you’ll find yourself reaching for it again and again. It’s a wonderful base for experimenting with new flavors and textures while keeping meals wholesome and satisfying.
We hope you enjoy making and sharing these patties as much as we do!
For more delicious and easy plant-based recipes, don’t miss our Vegan Beignet Recipe: Easy, Fluffy, and Delicious Treat and Vegan Soul Food Recipe Book: Delicious Plant-Based Meal. Happy cooking!
📖 Recipe Card: Easy Veggie Patties
Description: These easy veggie patties are a delicious and healthy option for any meal. Made with simple ingredients, they are perfect for quick cooking and satisfying your veggie cravings.
Prep Time: PT15M
Cook Time: PT20M
Total Time: PT35M
Servings: 4 servings
Ingredients
- 1 cup grated carrot
- 1 cup grated zucchini
- 1/2 cup finely chopped onion
- 1 cup cooked chickpeas, mashed
- 1/2 cup breadcrumbs
- 1/4 cup chopped fresh parsley
- 1 clove garlic, minced
- 1 teaspoon cumin powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 2 tablespoons olive oil
Instructions
- In a large bowl, combine grated carrot, zucchini, onion, and mashed chickpeas.
- Add breadcrumbs, parsley, garlic, cumin, salt, and pepper to the bowl.
- Mix in the beaten egg until the mixture holds together.
- Form the mixture into 8 small patties.
- Heat olive oil in a skillet over medium heat.
- Cook patties for 4-5 minutes on each side until golden brown.
- Remove from skillet and drain on paper towels before serving.
Nutrition: Calories: 180 kcal | Protein: 6 g | Fat: 7 g | Carbs: 22 g
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