Food Recipes Veggie Patties Be the first to rate & review! This versatile recipe lets you use what you have on hand, minimizing food waste and maximizing veggie power! By Carleigh Bodrug Published on March 29, 2024 Rate PRINT Share Close 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. Rate It Print