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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
Prepare the vegetables
Mix the patty ingredients
Shape and coat the patties
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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.
This american recipe takes 47 minutes to prepare and yields 4 servings. At 317.02 calories per serving with 8.32g of protein, it's a beginner-friendly recipe perfect for lunch or dinner or snack.
Bake the patties
Serve
This recipe is already vegan. Just ensure the breadcrumbs used do not contain any dairy or egg products.
Use certified gluten-free breadcrumbs or substitute with almond flour or crushed gluten-free crackers for binding and coating.
Add 1/2 cup of cooked, mashed chickpeas or crumbled firm tofu to the potato mixture to boost the protein content.
Use leftover mashed potatoes to skip the boiling step and save time.
Baking instead of frying makes these patties a heart-healthy option with significantly less oil and saturated fat.
Loaded with vegetables like carrots and peas, these patties provide dietary fiber, which aids digestion and promotes gut health.
Carrots provide Vitamin A, essential for vision, while peas offer Vitamin K and other essential nutrients.
The complex carbohydrates from potatoes provide a steady release of energy, keeping you full and satisfied.
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.
One baked veggie patty has approximately 90-110 calories, depending on its exact size. A serving of two patties would be around 180-220 calories.
Absolutely. To pan-fry, heat 1-2 tablespoons of oil in a non-stick skillet over medium heat. Cook the patties for 4-5 minutes per side until golden brown and crisp.
This usually happens if the potato mixture is too wet. Make sure to use starchy potatoes and ensure they are well-drained after boiling. Adding a bit more breadcrumbs can also help bind the mixture better.
They are incredibly versatile! Serve them on a burger bun with lettuce and tomato, in a pita wrap with hummus, or as a side dish with a fresh salad and a yogurt dip.
