Crispy, golden, and bursting with garden flavor, these baked vegetable patties are the healthy snack you will want on repeat. Sweet potato, potato, zucchini, and carrot get grated, seasoned, and pan-fried into patties that are naturally vegan-friendly and impossible to resist — much like our Healthy Turkey and Vegetable Patties, but fully plant-powered.
Ingredients
- 1 sweet potato
- 1 potato
- 1 zucchini
- 1/2 carrot
- Fresh herbs, chopped
- 2 tbsp chickpea flour (any flour works)
- Dried garlic, black pepper, and salt to taste
- Ghee or oil for frying
Instructions
- Grate all the vegetables on a fine grater.
- Mix in a bowl with the flour, herbs, salt, dried garlic, and pepper.
- Chill the mixture in the fridge for about 20 minutes so the patties hold together.
- Shape into patties and pan-fry in a little ghee until golden on both sides. If the vegetables release a lot of liquid, squeeze them first.
Tips
- Squeeze the vegetables well. Zucchini and sweet potato release a surprising amount of water — wring them out in a clean towel for patties that brown instead of steam. The vegetable guides on Allrecipes have great pointers for this.
- Do not skip the chill. Resting the mixture in the fridge helps the chickpea flour hydrate and bind, so the patties flip cleanly — a tip Serious Eats cooks swear by for vegetable fritters.
- Serve them your way. Tuck the patties into wraps, stack them on a salad, or enjoy them as a snack with yogurt dip — or try our Juicy Chicken and Vegetable Patties for a meatier take.
Nutrition (per 100 g): 98 kcal, protein 6.5 g, fat 1.5 g, carbs 11.5 g.