Nut-Free Vegetable Patties
Packed with wholesome ingredients and free of nuts, these Nut-Free Vegetable Patties are the perfect solution for a hearty, allergy-friendly meal. Featuring a vibrant mix of potatoes, carrots, zucchini, chickpeas, and colorful veggies like corn and green peas, these patties are seasoned with aromatic cumin and paprika for a delightful burst of flavor in every bite. The recipe is quick to prepare with just 20 minutes of prep time and includes a simple pan-frying technique that yields perfectly golden, crispy edges. Whether served as a main dish, a veggie burger substitute, or a snack on their own, these patties are versatile, satisfying, and ideal for families or those requiring gluten-free adaptations. Serve them warm or at room temperature for an easy, plant-based crowd-pleaser!
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Recipe Information
Ingredients
- 2 medium Potatoes
- 1 medium Carrots
- 1 medium Zucchini
- 1 cup Canned chickpeas (drained and rinsed)
- 0.5 cup Corn kernels (fresh or frozen)
- 0.5 cup Green peas (fresh or frozen)
- 0.5 medium Red onion
- 2 cloves Garlic cloves
- 2 tablespoons Cilantro (fresh, chopped)
- 0.25 cup All-purpose flour (or gluten-free flour if needed)
- 0.5 cup Breadcrumbs (nut-free, or gluten-free if needed)
- 1 teaspoon Ground cumin
- 1 teaspoon Ground paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
Instructions
Begin by peeling the potatoes and carrots. Boil them in a pot of water until soft, approximately 10-12 minutes. Drain and let cool slightly.
Grate the boiled carrots and zucchini into a large mixing bowl. Mash the boiled potatoes and add them to the same bowl.
Roughly mash the chickpeas using a fork or potato masher, leaving some texture, and add them to the mixing bowl.
Finely chop the red onion, garlic, and cilantro. Add these to the bowl along with the corn and green peas.
Sprinkle in the ground cumin, paprika, salt, and black pepper. Mix everything together thoroughly but gently so all the flavors combine.
Add the flour and breadcrumbs to the mixture as binders. Stir until the mixture holds together when pressed. If it's too wet, sprinkle in more breadcrumbs a little at a time.
Divide the mixture into 8 equal portions. Shape each portion into a patty roughly 3 inches in diameter.
Heat the olive oil in a non-stick skillet over medium heat. Once hot, cook the patties in batches for 3-4 minutes on each side, or until golden brown and crispy.
Transfer the cooked patties to a plate lined with paper towels to drain any excess oil. Serve warm or at room temperature.
Nutrition Facts
Calories |
1532 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 40.0 g | 51% | |
| Saturated Fat | 6.0 g | 30% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 3988 mg | 173% | |
| Total Carbohydrate | 256.6 g | 93% | |
| Dietary Fiber | 37.3 g | 133% | |
| Total Sugars | 45.1 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 338 mg | 26% | |
| Iron | 15.9 mg | 88% | |
| Potassium | 4201 mg | 89% | |
*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.
