Zucchini Oat Veggie Patties (Vegan)

These savory, home-made Zucchini Oat Veggie Patties are filled with nutrient-rich whole plants, like zucchini, carrots, kidney beans, oats, pistachios, chia and flax. Make a batch and enjoy them all week long. They are delicious served as a veggie burger in a whole grain bun with lettuce, tomatoes, and avocado, as well as an entrée with a flavorful dipping sauce, such as this avocado salsa.

If you have a garden and you have a bounty of zucchini growing, this recipe offers a great solution for using up your seasonal produce. Plus, you can find zucchini in most farmers markets and grocery stores during the year. Spiced with onions, jalapeno, garlic, and Cajun seasoning, these patties have a flavorful twist. Plus, these baked veggie patties require no oil or salt, making them perfect for your whole foods, plant-based eating routine.

Zucchini Oat Veggie Patties (Vegan)

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(2 votes, average: 5.00 out of 5)
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5 from 2 reviews

• Author: The Plant-Powered Dietitian
• Yield: 9 servings 1x

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Ingredients

• 1 15-oz can red kidney beans, rinsed, drained
• 2 cups shredded fresh zucchini
• 1 medium carrot, shredded
• 1 small onion, finely diced
• ¼ jalapeno pepper, finely diced
• 2 tablespoons chopped parsley or cilantro (may use dried)
• 3 cloves garlic, minced
• ½ cup finely chopped pistachios
• 1 cup old-fashioned oats
• 1 tablespoon flax seeds
• 1 tablespoon chia seeds
• 2 teaspoons Cajun seasoning blend
• 1 small lemon, juiced
• ½ cup tomato sauce
• 1 tablespoon reduced sodium soy sauce

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Instructions

1. Place the kidney beans in a large mixing bowl and mash with a potato masher until smooth, with some chunks remaining.
2. Use a food processor or box grater to shred zucchini and carrots and add to the mixing bowl.
3. Use a food processor to chop onions, jalapeno, parsley or cilantro, garlic, and pistachios (or chop by hand very finely). Place in the mixing bowl.
4. Add oats, flax seeds, chia seeds, and Cajun seasoning to the mixing bowl and blend well with a spoon.
5. 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.
6. 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.
7. Place baking sheet in a 375 F heated oven and bake for about 35-40 minutes, until golden and cooked through.
8. Remove from oven and allow to cool for a few minutes before serving.
9. 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.

Nutrition

• Serving Size: 1 serving
• Calories: 163
• Sugar: 2.5 g
• Sodium: 143 mg
• Fat: 5 g
• Saturated Fat: 0.5 g
• Carbohydrates: 24 g
• Fiber: 8 g
• Protein: 8 g
• Cholesterol: 0 mg

For other plant-based veggie burgers and patties, try some of my favorites:

Chipotle Black Bean Quinoa Veggie Burgers
Edamame Ancient Grain Veggie Burgers
Lentil Patties with Basil Arugula Cashew Cream

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