Potato Veggie Burgers
Transform your next burger night with these irresistible Potato Veggie Burgers, a delicious plant-based twist on the classic favorite. Featuring a hearty blend of mashed russet potatoes, colorful grated carrot and zucchini, sweet corn kernels, and tender green peas, these patties are packed with flavor and nutrition. Seasoned with zesty cumin, smoky paprika, fresh parsley, and a hint of garlic, these burgers deliver a mouthwatering medley of spices. Pan-fried to golden perfection, the crispy exterior pairs beautifully with soft toasted buns, crisp lettuce, juicy tomato slices, and your choice of condiments like mustard, ketchup, or mayo. Ready in under an hour, this easy-to-make recipe is perfect for a satisfying meatless meal that the whole family will love.
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Recipe Information
Ingredients
- 2 large Russet potatoes
- 1 medium Carrot
- 1 medium Zucchini
- 1 cup Sweet corn kernels
- 0.5 cup Green peas (fresh or thawed)
- 0.75 cup Breadcrumbs
- 2 tablespoons All-purpose flour
- 2 large Garlic cloves (minced)
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Fresh parsley (chopped)
- 3 tablespoons Oil for pan-frying
- 4 pieces Burger buns
- 4 pieces Lettuce leaves
- 4 pieces Tomato slices
- 4 servings Condiments (mustard, ketchup, or mayo)
Instructions
Peel and dice the potatoes. Boil them in a pot of salted water until soft, about 15 minutes. Drain and mash them, then set aside to cool.
While the potatoes are boiling, grate the carrot and zucchini. Use a clean kitchen towel to squeeze out any excess water from the grated zucchini.
In a large mixing bowl, combine the mashed potatoes, grated carrot, zucchini, sweet corn, green peas, minced garlic, cumin powder, paprika, salt, black pepper, and chopped parsley.
Add the breadcrumbs and flour to the vegetable mixture. Mix everything together until it forms a cohesive dough-like texture. If the mixture is too wet, add more breadcrumbs a tablespoon at a time.
Shape the mixture into 4 equal-sized burger patties using your hands. Place them on a plate and refrigerate for 15 minutes to help them hold their shape.
Heat a skillet or non-stick pan over medium heat. Add the oil and wait until it’s hot. Carefully place the patties in the pan and cook for 3-4 minutes on each side, or until golden brown and crisp.
Toast the burger buns lightly in the same skillet or in a toaster if desired.
Assemble the burgers by placing a lettuce leaf on the bottom half of each bun, followed by a veggie burger patty, a slice of tomato, and your preferred condiments. Top with the other half of the bun.
Serve the potato veggie burgers immediately and enjoy!
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 906 mg | 39% | |
| Total Carbohydrate | 86.4 g | 31% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 11.7 g | ||
| Protein | 13.7 g | 27% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 101 mg | 8% | |
| Iron | 4.3 mg | 24% | |
| Potassium | 1279 mg | 27% | |
*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.
