Vegan Vegetable Patties
Satisfy your cravings with these flavorful Vegan Vegetable Patties—packed with wholesome ingredients and bursting with vibrant spices. Made with a blend of nutrient-rich sweet potato, carrot, zucchini, and protein-packed chickpeas, these patties are bound together using ground flaxseed for a completely plant-based twist. Gluten-free rolled oats add structure while cumin and paprika lend a warm, aromatic depth. Perfectly pan-fried to achieve a golden, crisp exterior, these versatile patties shine as a burger alternative, in wraps, or alongside a fresh salad. Ready in just 40 minutes, they’re ideal for meal prep or a quick and healthy weeknight dinner.
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Recipe Information
Ingredients
- 1 medium Sweet potato
- 1 medium Carrot
- 1 medium Zucchini
- 1.5 cups Chickpeas, cooked
- 1 cup Rolled oats (certified gluten-free)
- 2 tablespoons Ground flaxseed
- 5 tablespoons Water
- 2 cloves Garlic, minced
- 1 teaspoon Cumin powder
- 1 teaspoon Paprika
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil (for cooking)
Instructions
Peel and dice the sweet potato into small chunks. Steam or boil it until soft, about 8–10 minutes. Drain and set aside to cool.
Grate the carrot and zucchini using a box grater. Place the grated zucchini in a clean kitchen towel and squeeze out excess water.
In a small bowl, mix the ground flaxseed with 5 tablespoons of water. Let it sit for 5 minutes to form a flax egg.
In a large mixing bowl, mash the cooked sweet potato with a fork or potato masher. Add the grated carrot, squeezed zucchini, chickpeas, and flax egg.
Pulse the rolled oats in a blender or food processor for a few seconds until they turn into a coarse flour. Add this oat flour to the mixing bowl.
Add minced garlic, cumin powder, paprika, salt, and black pepper to the bowl. Mix everything well until a sticky dough forms.
Using your hands or a spoon, shape the mixture into 8 evenly sized patties. Place them on a parchment-lined tray or plate.
Heat 1 tablespoon of olive oil in a large non-stick skillet over medium heat. Cook the patties in batches, 4 at a time, for about 3–4 minutes on each side, or until golden brown and slightly crisp. Add the remaining tablespoon of oil for the second batch if needed.
Remove the patties from the skillet and serve immediately. These patties pair well with a salad, in a wrap, or as a vegan burger patty.
Nutrition Facts
Calories |
1407 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.4 g | 70% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 1.8 g | ||
| Cholesterol | 4 mg | 1% | |
| Sodium | 3357 mg | 146% | |
| Total Carbohydrate | 194.0 g | 71% | |
| Dietary Fiber | 44.6 g | 159% | |
| Total Sugars | 41.0 g | ||
| Protein | 46.9 g | 94% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 360 mg | 28% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2341 mg | 50% | |
*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.
