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Zucchini Oat Veggie Patties (Vegan)

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




  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.


  • 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