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Veggie Patties


1 cup
shredded carrots (1 to 1.5 carrots)
1 cup
shredded zucchini
1 cup
shredded potatoes
1⁄2 cup
thinly sliced onion
2 Tablespoons
chopped parsley
1 cup
bread crumbs
1 teaspoon
1⁄4 teaspoon
black pepper


  1. Combine all the ingredients together in a bowl.
  2. Form vegetable mixture into small flat patties.
  3. Heat 1 tablespoon oil in a skillet. Cook patties on both sides over medium heat for about 8 minutes.
  4. Refrigerate leftovers within 2 hours.

    Recipe adapted from Nutrition Matters.
Photo of Veggie Patties
Prep time: 20 minutes
Cooking time: 10 minutes
Makes: 14 patties
Nutrition Facts: View Label
Last updated: 09/20/18

6 Comments for "Veggie Patties"

any substitutions for potato?

If we needed a substitute for potatoes, we would try other starchy root vegetables like sweet potatoes or turnips.  We haven't tested this so if you try it, let us know how you liked it.

The Food Hero Team

What could I substitute for the eggs.  Son has egg allergry.

The eggs help hold the patties together by becoming firm as they cook.  The first thing you might try is just omitting the eggs.  Keep the patties fairly small and use a wide spatula to turn them.  If they aren't holding together well enough, you might try ground flax seed.  Mix 1 Tablespoon ground flax seed with 3 Tablespoons water.  Let stand a few minutes until water is absorbed and the mixture thickens.  Use to replace 1 egg.  We haven't tested either of these yet so please let us know if you try them.

Removing the egg reduces calories and fat some but the patties are still packed with vitamins A and C..  

The Food Hero Team

The nutritional info is not clear to me. Anyone else have this problem?

These are surprisingly really yummy, and SO easy!  I used garlic herb bread crumbs, which added great flavor, however they ended up being too salty (since the recipe calls for 1 tsp).  I made them again, without any salt, and they were awesome!