Dairy-Free Vegetable Patties
Savor the wholesome goodness of these Dairy-Free Vegetable Patties, a delightful and nutritious recipe perfect for plant-based meals. Packed with grated sweet potato, zucchini, carrot, and diced red bell pepper, these patties deliver a vibrant burst of colors and flavors in every bite. Bound together with chickpea flour and a flaxseed egg, this dairy-free and egg-free recipe is both vegan-friendly and nutrient-dense. Lightly seasoned with garlic powder, cumin, and paprika, these patties strike the perfect balance between savory and satisfying. Whether baked for a healthier option or pan-fried for a crispier texture, they’re versatile enough to enjoy on their own, in a sandwich, or paired with your favorite dairy-free dipping sauce. Ready in just 45 minutes and ideal for meal prep, these vegetable patties are a must-try for anyone seeking a wholesome, delicious, and freezer-friendly dish!
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Recipe Information
Ingredients
- 1 large Sweet potato
- 1 medium Carrot
- 1 medium Zucchini
- 0.5 medium Red bell pepper
- 2 stalks Green onion
- 1 teaspoon Garlic powder
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.5 cup Chickpea flour
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 2 tablespoons Olive oil
Instructions
Preheat your oven to 375°F (190°C) or set a skillet on the stove over medium heat if pan-frying.
Peel and grate the sweet potato, carrot, and zucchini into a mixing bowl. Finely dice the red bell pepper and thinly slice the green onions, then add them to the bowl.
Place the grated vegetables in a clean kitchen towel and squeeze out as much excess moisture as possible to prevent soggy patties. Return the squeezed vegetables to the mixing bowl.
In a small bowl, mix the ground flaxseed and water to create a flax egg. Let sit for 5 minutes to thicken.
Add the flax egg, garlic powder, ground cumin, paprika, salt, black pepper, and chickpea flour to the bowl with the vegetables. Mix thoroughly until the mixture holds together when pressed.
Using your hands, form the mixture into 6 evenly-sized patties. Depending on your desired size, you can adjust the quantity of patties made.
For baking: Lightly grease a baking sheet with 1 tablespoon of olive oil. Arrange the patties on the sheet and brush the tops with the remaining olive oil. Bake for 20-25 minutes, flipping halfway through, until golden and slightly crisp.
For pan-frying: Heat 1-2 tablespoons of olive oil in a non-stick skillet. Cook each patty for 4-5 minutes on each side, or until golden brown and cooked through.
Serve warm with your favorite dairy-free dipping sauce, a side salad, or in a sandwich or wrap.
Nutrition Facts
Calories |
903 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.3 g | 61% | |
| Saturated Fat | 7.7 g | 38% | |
| Polyunsaturated Fat | 5.1 g | ||
| Cholesterol | 5 mg | 2% | |
| Sodium | 3474 mg | 151% | |
| Total Carbohydrate | 100.1 g | 36% | |
| Dietary Fiber | 21.3 g | 76% | |
| Total Sugars | 35.3 g | ||
| Protein | 23.5 g | 47% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 209 mg | 16% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 1892 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
