Here’s a super easy, flexible, and tasty recipe for Veggie Patties — perfect for a meatless meal, quick lunch, or as a side dish. These patties are crispy on the outside, tender inside, and made with simple ingredients you probably already have.
🥕 Easy Veggie Patties Recipe
🥦 Ingredients:
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2 cups mixed veggies (cooked & chopped — e.g. carrots, peas, corn, broccoli, spinach, or zucchini)
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1 cup mashed potatoes or cooked rice (acts as a binder)
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½ small onion, finely chopped
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2 cloves garlic, minced
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½ cup breadcrumbs (plus more for coating)
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1 egg (or flax egg for vegan)
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½ tsp salt
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½ tsp black pepper
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½ tsp paprika or cumin (optional, for flavor)
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2 tbsp chopped fresh herbs (parsley, cilantro, or chives — optional)
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Oil for frying or baking
🔪 Instructions:
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Prep Veggies:
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Use leftover cooked vegetables or steam fresh ones. Chop finely or mash lightly so they blend well.
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Mix the Patties:
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In a bowl, combine the chopped veggies, mashed potatoes or rice, onion, garlic, egg, breadcrumbs, and seasonings.
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Mix until it holds together like a thick dough. If it’s too wet, add more breadcrumbs.
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Shape:
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Form into 6–8 small patties (like burger sliders or falafel-size).
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Optional: Lightly coat in extra breadcrumbs for a crispy crust.
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Cook:
Pan-Fry:
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Heat oil in a nonstick skillet over medium heat.
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Cook patties 3–4 minutes per side until golden and crispy.
Bake:
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Preheat oven to 400°F (200°C).
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Place patties on a parchment-lined baking sheet, spray with oil, and bake for 20–25 minutes, flipping halfway.
Air Fry:
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Air fry at 375°F (190°C) for 10–12 minutes, flipping halfway.
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🍴 Serving Ideas:
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Serve with yogurt sauce, tahini dressing, or ketchup.
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Great in wraps, burgers, or on top of salads.
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Freeze uncooked patties between parchment sheets for later!