Name: Veggie Patties
Prep time: 20 min
Total time: 35 min
Ingredients: 2 Tbsp. flaxseed meal; 2 cups shredded zucchini or summer squash (from 1 zucchini or squash); 1/2 cup grated onion (from 1 onion); 1 tsp. kosher salt, divided; 2 cloves garlic, finely chopped; 1 cup grated broccoli or cauliflower; 1 cup chickpea or all-purpose flour; 1/4 cup chopped fresh flat-leaf parsley; 6 Tbsp. extra-virgin olive oil, divided; Dip (such as ranch), for serving

vegetable patties on a plate — Photo:
VICTOR PROTASIO; Food Stylist: Chelsea Zimmer; Prop Stylist: Julia Bayless

Prep Time:

20 mins

Total Time:

35 mins

Yield:

16 patties

The ethos of this crisp veggie patties recipe adapted from Carleigh Bodrug, author of PlantYou: Scrappy Cooking, is flexibility. The veggie mixture is like a little game of choose-your-own-adventure. You can pick between summer squash or zucchini, broccoli or cauliflower, parsley or celery leaves, and chickpea flour or all-purpose flour. The versatility minimizes food waste by letting you use what you have on hand, while also providing the option for a gluten-free, protein-boosted patty thanks to chickpea flour. A “flaxseed egg”, simply a mixture of ground flax seeds and water, keeps this recipe vegan and binds the mixture so the patties don't fall apart.

To easily grate broccoli or cauliflower, start with a whole crown rather than florets. To further reduce food waste, peel the stalk and use it as well.

Ingredients

2 Tbsp. flaxseed meal
2 cups shredded zucchini or summer squash (from 1 zucchini or squash)
1/2 cup grated onion (from 1 onion)
1 tsp. kosher salt, divided
2 cloves garlic, finely chopped
1 cup grated broccoli or cauliflower
1 cup chickpea or all-purpose flour
1/4 cup chopped fresh flat-leaf parsley
6 Tbsp. extra-virgin olive oil, divided
Dip (such as ranch), for serving

Directions

Stir together flaxseed meal and 1/4 cup water in a large bowl. Let stand until it reaches a jellylike consistency, about 15 minutes.
Meanwhile, place zucchini and onion in a colander and sprinkle with 1/2 teaspoon salt. Let stand for 10 minutes. Transfer to a clean cloth and wring out as much liquid as possible.
Add zucchini mixture, garlic, broccoli, flour, parsley, 2 tablespoons oil, and remaining 1/2 teaspoon salt to flaxseed meal; stir until fully combined. Scoop mixture into 16 balls (about 2 tablespoons each) and place on a sheet of waxed paper or parchment paper. Flatten each ball to about 1/4-inch thickness.
Heat 2 tablespoons oil in a large nonstick skillet over medium-high. Place half of patties in hot oil; cook until browned and crisp on both sides, 2 to 3 minutes per side. Transfer to a plate. Repeat with remaining 2 tablespoons oil and patties. (Alternatively, bake patties at 400°F until crisp, 12 to 15 minutes.) Serve with dip.

Freeze the patties in an airtight container for up to 2 months or refrigerate for up to 3 days. If you have an air fryer, that’s a great place to re-crisp them.

Veggie Patties

Ingredients

Directions

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