Dairy-Free Vegetable Patties

Whip up a wholesome, plant-based meal with these irresistible Dairy-Free Vegetable Patties, a perfect blend of nutritious vegetables and bold spices that deliver on flavor and texture. Made with sweet potato, carrot, zucchini, and red bell pepper, these patties are naturally dairy-free and gluten-free, thanks to the use of chickpea flour and a flax egg as a binder. Whether baked to golden perfection or pan-fried for a crispy exterior, these veggie-packed patties are ideal for satisfying lunches, light dinners, or as a hearty snack. Pair them with your favorite dairy-free dipping sauce, serve them over a fresh salad, or tuck them into sandwiches or wraps for a delicious, customizable meal. Quick to prepare and easy to make, these patties are a family-friendly way to sneak more veggies into your diet while enjoying a healthy, flavorful dish! Perfect SEO keywords: dairy-free vegetable patties, plant-based recipe, gluten-free patties, dairy-free snacks, healthy veggie burger.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 6

Ingredients

• 1 large Sweet potato
• 1 medium Carrot
• 1 medium Zucchini
• 0.5 medium Red bell pepper
• 2 stalks Green onion
• 1 teaspoon Garlic powder
• 0.5 teaspoon Ground cumin
• 0.5 teaspoon Ground paprika
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper
• 0.5 cup Chickpea flour
• 2 tablespoons Ground flaxseed
• 5 tablespoons Water
• 2 tablespoons Olive oil

Directions

Step 1

Preheat your oven to 375°F (190°C) or set a skillet on the stove over medium heat if pan-frying.

Step 2

Peel and grate the sweet potato, carrot, and zucchini into a mixing bowl. Finely dice the red bell pepper and thinly slice the green onions, then add them to the bowl.

Step 3

Place the grated vegetables in a clean kitchen towel and squeeze out as much excess moisture as possible to prevent soggy patties. Return the squeezed vegetables to the mixing bowl.

Step 4

In a small bowl, mix the ground flaxseed and water to create a flax egg. Let sit for 5 minutes to thicken.

Step 5

Add the flax egg, garlic powder, ground cumin, paprika, salt, black pepper, and chickpea flour to the bowl with the vegetables. Mix thoroughly until the mixture holds together when pressed.

Step 6

Using your hands, form the mixture into 6 evenly-sized patties. Depending on your desired size, you can adjust the quantity of patties made.

Step 7

For baking: Lightly grease a baking sheet with 1 tablespoon of olive oil. Arrange the patties on the sheet and brush the tops with the remaining olive oil. Bake for 20-25 minutes, flipping halfway through, until golden and slightly crisp.

Step 8

For pan-frying: Heat 1-2 tablespoons of olive oil in a non-stick skillet. Cook each patty for 4-5 minutes on each side, or until golden brown and cooked through.

Step 9

Serve warm with your favorite dairy-free dipping sauce, a side salad, or in a sandwich or wrap.

Nutrition Facts

Serving size	(713.9g)

Amount per serving	% Daily Value*
Calories	903.2

Total Fat 47.3g	0%
Saturated Fat 7.7g	0%
Polyunsaturated Fat 5.1g
Cholesterol 5.4mg	0%
Sodium 3474.4mg	0%
Total Carbohydrate 100.1g	0%
Dietary Fiber 21.3g	0%
Total Sugars 35.3g
Protein 23.5g	0%

Vitamin D 0IU	0%
Calcium 209.4mg	0%
Iron 8.0mg	0%
Potassium 1891.8mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.3%

Protein: 10.2%

Carbs: 43.5%