Quick 30-minute meal with carrots, zucchini and potatoes. Works well with most any vegetables and seasonings.
Veggie Patties
Ingredients
1 cup shredded carrots (1 to 1.5 carrots)
1 cup shredded zucchini
1 cup shredded potatoes
½ cup thinly sliced onion
2 Tablespoons chopped parsley
2 eggs
1 cup bread crumbs
1 teaspoon salt
¼ teaspoon black pepper
Directions
- Wash hands with soap and water.
- Rinse or scrub fresh vegetables under running water before preparing.
- Combine all the ingredients together in a bowl.
- Form vegetable mixture into small flat patties.
- Heat 1 Tablespoon oil in a skillet. Cook patties on both sides over medium heat for about 8 minutes.
- Refrigerate leftovers within 2 hours.
Notes
- Try other shredded or chopped vegetables for the carrots and zucchini.
- Try using shredded sweet potato, winter squash or mashed beans for the potatoes.
- Add more flavor with your favorite herbs or spices such as garlic, oregano or thyme.
- Serve with a spoonful of plain yogurt or sour cream and a sprinkle of microgreens on top.
Recipe adapted from Nutrition Matters
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Comments
Just made these Veggie Patties for dinner, and they were pretty good! I added cottage and parmesan cheese as well as some extra seasoning to the mixture, and I also made a dipping sauce -- it was a very filling meal! I definitely recommend adding whatever seasonings and spices you may feel like, since I think this recipe is very versatile.
Kris, thanks for your comments about the Food Hero Veggie Patties. This has proven to be a versatile recipe but we haven't tried it with pureed chickpeas. I think it would be worth a try. If you get to it before we do, please leave a note for us and others.
From the Food Hero Team
These hold together remarkably well!! At first it looked like they would not, but I let them sit a couple minutes and that made a difference. They formed nicely into patties. We like our patties the size of the bun, so this only made 6 patties. You might get the 14 if you want sliders. I like to avoid frying whenever possible, so I baked them on parchment paper on a cookie sheet at 400 degrees for 10 min each side. We're having eggs as a side for the protein. We made eggs omelette style and actually put them on top of the burger. In my mind, they needed a little more flavour. Another reviewer suggested thyme. That could work. I might try 3/4 or 1 tsp garlic powder next time. I did NOT find that the patties had too much salt. Do you think chickpeas, pureed could be added to this burger for protein?
I made these and they were delicious. I made double the recipe and replaced the zucchini with finely chopped celery and more potato. I put in half the salt as in one of the comments someone mentioned they were salty. I did use more crumbs than recipe indicated to absorb liquid and so patties would hold together. That worked perfectly. I fried them for eight minutes each side and they turned out perfectly. These are the closest that I could find online to veggie burgers I'd made in Chateau Lake Louise in '95. I remember adding thyme to those which was good! That depends on your preference though... Another tip I would follow next time is to cook the patties immediately after shaping (I only cooked a few and stored the rest in the refrigerator but they had darkened due to the potato, which was at worse not too appetizing since they had lost their nice bright color). Just something to keep in mind. This would have been avoided if I'd fried them all immediaely after shaping them. Making double gave me about twelve big patties or so...
These veggie patties are so good! I also made them to sample during a food pantry night and everyone was brought over by the delicious smell as they were cooking. Everyone commented on how yummy they tasted!
Sir, can I use corn starch instead of eggs for binding agent? As we have lots of pure vegetarian guest. And they don't eat eggs
I don't think corn starch will hold them together in the same way. We have not tested omitting or replacing the egg but we have a comment (5/22/2018) below with suggestions for either leaving the eggs out or trying soaked ground flax seed as a binding agent.
Let us know what you try and how it works.
Elaine for the Food Hero Team
What could I substitute for the zucchini
You could try sweet potatoes, green pepper, turnips, rutabaga or winter squash. Most of these would work best if grated or chopped or sliced fairly small. They will not need to be pressed and drained because they don't have as much water as zucchini. Let us know what you try and how it worked!
The Food Hero team
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!