Description
These savory, home-made, gluten free, vegan Baked Zucchini Patties are filled with nutrient-rich whole plants, like carrots, kidney beans, pistachios, and more. Plus these budget-friendly vegan zucchini veggie burgers are made without added salt, sugars and oil, perfect for whole foods plant-based eating.
Ingredients
Scale
- 1 (15-ounce) can black beans or red kidney beans, rinsed, drained
- 1 medium fresh zucchini
- 1 medium carrot
- 1 small onion
- ¼ jalapeno pepper
- 2 tablespoons roughly chopped parsley or cilantro (or 1 tablespoon dried parsley or cilantro)
- 3 cloves garlic, peeled
- ½ cup pistachios, shelled
- 1 cup old-fashioned oats
- 1 tablespoon ground flax seeds
- 1 tablespoon chia seeds
- 2 teaspoons Cajun seasoning blend (make your own seasoning blend here)
- 1/2 lemon, juiced
- ½ cup tomato sauce
- 1 tablespoon reduced sodium soy sauce
Instructions
- Place the kidney beans in a large mixing bowl and mash with a potato masher until smooth, with some chunks remaining.
- Use a food processor with shredding attachment (or box grater) to shred zucchini and carrots and add to the mixing bowl.
- Using a food processor with blade attachment, place onions, jalapeno, parsley or cilantro, garlic, and pistachios into the container of the food processor and chop until fine, but not mushy. (Alternatively, chop by hand very finely). Add the chopped vegetables to the mixing bowl.
- Add oats, flax seeds, chia seeds, and Cajun seasoning to the mixing bowl and blend well with a spoon.
- Add lemon juice, tomato sauce, and soy sauce and combine well, using hands if necessary to mix in ingredients to make a thick mixture. Chill for about 1 hour.
- Form patties by pressing the mixture into a ½-cup measuring cup and transferring to a baking sheet sprayed with nonstick cooking spray, and then flattening patties with your hand to about ¾-inch thickness.
- Place baking sheet in a 375 F heated oven and bake for about 35-40 minutes, until golden and cooked through.
- Remove from oven and allow to cool for a few minutes before serving.
- Serve with whole grain buns, or as a patty with a sauce or dip. May chill leftover patties for up to 4 days in an airtight container, or freeze for up to 6 months. Makes 9 patties.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Entree
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 163
- Sugar: 3 g
- Sodium: 143 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Carbohydrates: 24 g
- Fiber: 8 g
- Protein: 8 g
- Cholesterol: 0 mg
I am making my 2nd batch. They were such a hit i only got to eat just one and it was awesome. I used black beans because I didn’t have kidney beans. Since I don’t use canned anything, I made a batch of black beans for soup anyway. Well also in this second batch I used some – garbanzo bean paste – I had leftover from making my favorite yogurt (using garbanzo beans, from a video i saw on you tube). I’m sure they will be another HIT. Thank you so much for sharing this recipe.
Enjoy!! 5 stars ⭐️
I love to use my home-cooked beans for veggie burgers/patties, so that’s great feedback. A can of beans is usually about 2 cups of cooked beans. You can totally substitute any bean you like in this recipe. I’m so glad you liked it! Please share your pic and tag me on social next time you make it!
These turned out great! I used 2 tablespoons of whole flax seeds (no chia on hand) to see if the burgers would still hold together alright without the extra step of grinding. It never occurred to me to put pistachios in veggie burgers, great idea! The flavor and texture of these burgers was great and they held together really well.
I plan to make this but am wondering if the flax seed should be ground rather than whole to act as a binding agent.
Yes, you are correct—they should be ground flax seeds. Thanks for the feedback!
[…] Zucchini Oat Veggie Patties from Sharon Palmer, Plant Powered Dietician are filled with nutrient-rich whole plants, like zucchini, carrots, kidney beans, oats, pistachios, chia and flax. Perfect to serve in a bowl or on a bun! […]
This recipe looks and sounds great. I’ve just made the whole mixture and placed it in the fridge to chill but I’m wondering if you think I could cook them in the frying pan on the stove rather than the oven. Summers where I live are just so hot and we try to avoid using the oven if possible. Thanks for sharing your recipe.
These can be cooked on a stove in a skillet or griddle in a small amount of oil on low on each side until tender and golden. In addition they can be grilled on low on each side until cooked through.