Paleo Hearty Veggie Patties
Dive into the wholesome goodness of these Paleo Hearty Veggie Patties—an irresistible, nutrient-packed dish that's perfect for lunch, dinner, or even meal prep! Made with a vibrant medley of sweet potato, carrot, zucchini, and onion, these patties are bound together with almond and coconut flour, making them completely grain-free and paleo-friendly. Seasoned with herbs and spices like paprika, oregano, and fresh parsley, each bite bursts with satisfying savory flavors. Pan-fried in coconut oil for a golden, crispy exterior, these veggie patties are easy to make in under an hour and can be enjoyed on their own or as a side dish. Whether you're following a paleo lifestyle or just looking for a way to sneak in more veggies, this recipe is a versatile, healthy, and delicious choice!
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Recipe Information
Ingredients
- 1 large sweet potato
- 2 medium carrot
- 1 medium zucchini
- 1 small onion
- 2 cloves garlic
- 0.5 cup almond flour
- 0.25 cup coconut flour
- 2 large eggs
- 2 tablespoons coconut oil
- 0.25 cup fresh parsley
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon paprika
- 0.5 teaspoon oregano
Instructions
Peel and grate the sweet potato and carrots using a box grater or food processor. Place them in a large mixing bowl.
Grate the zucchini and finely chop the onion. Mince the garlic cloves. Add these vegetables to the bowl with the sweet potato and carrots.
In a separate small bowl, beat the eggs lightly. Set aside.
Add the almond flour, coconut flour, beaten eggs, chopped parsley, sea salt, black pepper, paprika, and oregano to the vegetable mixture.
Combine the ingredients thoroughly using your hands or a spatula until the mixture holds together when formed into a patty.
Divide the mixture and form into 8 equal-sized patties, approximately 3 inches in diameter each.
Heat 1 tablespoon of coconut oil in a large skillet over medium heat. Once hot, add half of the patties to the pan.
Cook the patties for about 4-5 minutes on each side, until they are golden brown and cooked through.
Transfer the cooked patties to a plate lined with paper towels to absorb excess oil.
Repeat the process with the remaining 1 tablespoon of coconut oil and patties.
Serve the veggie patties warm, garnished with additional parsley if desired.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.8 g | 96% | |
| Saturated Fat | 34.4 g | 172% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 377 mg | 126% | |
| Sodium | 4785 mg | 208% | |
| Total Carbohydrate | 100.7 g | 37% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 37.8 g | ||
| Protein | 36.5 g | 73% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 350 mg | 27% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 1814 mg | 39% | |
*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.
