High Protein Vegetable Patties
Packed with plant-based protein and vibrant veggies, these High Protein Vegetable Patties are the ultimate guilt-free comfort food. Made with wholesome ingredients like mashed chickpeas, quinoa, and nutrient-rich spinach, these patties are bursting with earthy flavors and a satisfying texture. Grated carrot and zucchini add natural sweetness and moisture, while seasonings like paprika and cumin create a smoky, savory punch. Enhanced with nutritional yeast and ground flaxseed, this recipe is ideal for vegans, vegetarians, and anyone looking for a nutritious meal. Perfectly crisped in olive oil, these patties can be enjoyed as a snack, tucked into wraps and sandwiches, or served atop grain bowls. Ready in just 35 minutes, they're an easy, protein-packed solution for your everyday menu!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 cup Chickpeas (cooked or canned, drained and rinsed)
- 0.5 cup Quinoa (cooked)
- 1 medium Carrot (grated)
- 1 small Zucchini (grated and squeezed dry)
- 1 cup Spinach (chopped)
- 0.5 cup Onion (finely chopped)
- 2 cloves Garlic cloves (minced)
- 0.5 cup Rolled oats (blended or processed into oat flour)
- 2 tablespoons Nutritional yeast
- 2 tablespoons Ground flaxseed
- 1 teaspoon Paprika
- 1 teaspoon Cumin powder
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil (for cooking)
- 2 tablespoons Chickpea flour (optional, for adjusting texture)
Instructions
In a large mixing bowl, mash the cooked chickpeas with a fork or potato masher until slightly chunky but not completely pureed.
Add the cooked quinoa, grated carrot, grated zucchini (make sure to squeeze out all excess moisture), chopped spinach, chopped onion, and minced garlic to the bowl.
Mix in the blended oat flour, nutritional yeast, ground flaxseed, paprika, cumin powder, salt, and black pepper. Combine all the ingredients thoroughly to form a cohesive mixture.
If the mixture feels too wet to shape, add chickpea flour one tablespoon at a time until the consistency allows you to form patties.
Divide the mixture into 8 equal portions and shape each into a patty, about 1/2 inch thick.
Heat the olive oil in a non-stick skillet over medium heat. Cook the patties in batches, about 4–5 minutes per side, until golden brown and slightly crispy on the outside.
Remove the patties from the skillet and place them on a plate lined with paper towels to absorb any excess oil.
Serve the patties warm as a protein-packed snack, or use them in sandwiches, wraps, or grain bowls. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Nutrition Facts
Calories |
1163 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.2 g | 59% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1673 mg | 73% | |
| Total Carbohydrate | 150.5 g | 55% | |
| Dietary Fiber | 38.7 g | 138% | |
| Total Sugars | 24.2 g | ||
| Protein | 46.6 g | 93% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 346 mg | 27% | |
| Iron | 16.1 mg | 89% | |
| Potassium | 2567 mg | 55% | |
*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.
