Baked Veggie Patties
Crispy on the outside, soft on the inside! These baked veggie patties are packed with potatoes, carrots, and peas for a wholesome and satisfying meal. A healthier, non-fried alternative to classic cutlets, perfect for burgers or as a side.
For 4 servings
5 steps.
- 1
Step 1
- a.Prepare the vegetables
- b.Boil the potatoes in salted water until they are completely tender and can be easily pierced with a fork.
- c.Drain the potatoes well, peel them, and place them in a large mixing bowl.
- d.Mash the potatoes thoroughly until smooth. Let them cool slightly.
- e.Add the grated carrots, green peas, and finely chopped onion to the mashed potatoes.
- 2
Step 2
- a.Mix the patty ingredients
- b.To the vegetable mixture, add the ginger-garlic paste, cumin powder, coriander powder, garam masala, turmeric powder, salt, and black pepper.
- c.Add 1/2 cup of the breadcrumbs and the chopped cilantro.
- d.Mix everything together with your hands or a spoon until a uniform, firm dough-like mixture is formed.
- 3
Step 3
- a.Shape and coat the patties
- b.Divide the mixture into 8 equal portions.
- c.Roll each portion into a ball and then flatten it into a round patty, about 1/2 inch thick.
- d.Spread the remaining 1/2 cup of breadcrumbs on a flat plate.
- e.Gently press each patty into the breadcrumbs, coating both sides evenly.
- 4
Step 4
- a.Bake the patties
- b.Preheat your oven to 400°F (200°C).
- c.Line a large baking sheet with parchment paper to prevent sticking.
- d.Arrange the coated patties on the baking sheet, leaving some space between each one.
- e.Brush the tops of the patties lightly with olive oil.
- f.Bake for 15 minutes. Carefully flip the patties using a spatula.
- g.Brush the other side with the remaining olive oil and bake for another 10-12 minutes, or until they are golden brown and crisp on both sides.
- 5
Step 5
- a.Serve
- b.Remove the patties from the oven and let them cool on the baking sheet for a few minutes to firm up.
- c.Serve hot in burger buns, inside a wrap, or as a standalone snack with your favorite dipping sauce.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1Ensure the mashed potatoes are dry and not watery to prevent patties from falling apart. Using starchy potatoes like Russets helps.
- 2Chilling the mixture for 30 minutes before shaping makes the patties much easier to handle and helps them hold their shape.
- 3For extra crispiness, you can use panko breadcrumbs for coating.
- 4Don't overcrowd the baking sheet. Give the patties enough space to allow air to circulate, which helps them bake evenly and become crisp.
- 5These patties are freezer-friendly. Shape them, place on a tray, freeze until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-10 minutes to the baking time.
Adapt it for your goals.
Vegan
This recipe is already vegan. Just ensure the breadcrumbs used do not contain any dairy or egg products.
gluten freeGluten free
Use certified gluten-free breadcrumbs or substitute with almond flour or crushed gluten-free crackers for binding and coating.
high proteinHigh protein
Add 1/2 cup of cooked, mashed chickpeas or crumbled firm tofu to the potato mixture to boost the protein content.
quickQuick
Use leftover mashed potatoes to skip the boiling step and save time.
Why this is on our healthy list.
Lower in Fat
Baking instead of frying makes these patties a heart-healthy option with significantly less oil and saturated fat.
Rich in Fiber
Loaded with vegetables like carrots and peas, these patties provide dietary fiber, which aids digestion and promotes gut health.
Good Source of Vitamins
Carrots provide Vitamin A, essential for vision, while peas offer Vitamin K and other essential nutrients.
Sustained Energy
The complex carbohydrates from potatoes provide a steady release of energy, keeping you full and satisfied.
Frequently asked questions
Yes, these patties are a healthy choice as they are baked instead of fried, which significantly reduces the fat content. They are also packed with fiber and vitamins from the mixed vegetables.