Vegetarian patties are delicious and flavorful, made with healthy veggies such as broccoli, cauliflower, and spinach. These nutritious patties will be ready in less than 30 minutes and are gluten free.
Why it's Yummy
- Budget friendly - These vegetarian patties require only a few ingredients and are very easy to make.
- Versatile - make these patties extra thick to serve in a vegetarian burger or slightly smaller and thinner (fritters) to be enjoyed with a side of rice or mashed potatoes. They are also very delicious with just a cold creamy side dip.
- Juicy and tender - a combination of broccoli, cauliflower and spinach make them extra juicy and very tender. Plus they are gluten free and healthy!
- Broccoli and cauliflower - I used fresh veggies (but you can aslo used thawed frozen florets) and boiled them until soft. Here's how: Bring water to boil in a medium-sized pot, cook florets for 4-5 minutes. Drain well. You can also use a multicooker and steam your florets until soft.
- Spinach - fresh because frozen will not work in those vegetarian patties as it releases too much water and is best for sauces, soups. For easy handling wash and properly dry the spinach with a salad spinner, and using a sharp knife cut into smaller pieces.
- Breadcrumbs and flour - any brand gluten free breadcrumbs should work here, but for the flour I recommend my Homemade Gluten Free Blend or Schar bread mix or Universal.
In a food processor combine (cooked) broccoli, (cooked) cauliflower.
Pulse until softened and broken down. Add (washed and properly rinsed) spinach, sun-dried tomatoes, and pulse a couple of times more until combined.
A few chunks here and there is good, don't over pulse until it turns into a puree. You can also use an immersion blender for this.
Add salt, pepper to taste, eggs, ½ cup gluten-free breadcrumbs or panko, gluten free flour. Stir with a spatula until combined.
Shape about 2 tablespoon-sized balls. Prepare a plate/bowl with ¼ cup breadcrumbs and dip each vegetable patty in it.
In a large non-stick skillet, over medium heat add enough vegetable oil (about 1-1 ½ inch), and once hot cook each patty until golden brown and crispy on both sides (about 5 minutes per side).
You may need to do this in batches as the patties should be apart from each other to prevent sticking.
Transfer to a large plate lined with paper towels to get rid of excess oil.
Serve the vegetarian patties warm with a simple yogurt-based dip or with a portion of rice, mashed potatoes, and gravy or white sauce.
- When shaping the vegetarian patties - have a bowl of cold water prepared next to you to dip your fingers in between. Things will get sticky!
- You can add less breadcrumbs and flour to these for a lighter patties. But they will hold their shape better with the amount instructed in the recipe.
- Measuring - be sure to measure all your ingredients using the correct tools for this including a digital kitchen scale (measuring the ingredients in grams will give more accurate results). This chart is a quick reference for volume, ounces, and grams equivalencies for common ingredients.
These vegetarian patties are great for lunch to go and served in a vegetarian burger, or served with Lime Cilantro Rice and Vegan Bechamel sauce (my preferred choice!), Creamy Mashed Potatoes With Cream Cheese And Garlic, and very delicious Green Cabbage and Cucumber Salad With Dill.
Serve them as they are with a cold creamy dip.
A very easy healthy yogurt dip:
- 1 cup Yogurt
- 1 tablespoon Lemon juice
- 1 teaspoon Lemon zest
Mix all ingredients in a small bowl and serve chilled. Citrus notes in lemon go very well with those vegetable patties!
The most practical and effective way to bind vegetable patties or any patties is with eggs, breadcrumbs, oatmeal, and flour. For a vegan option, flaxseed egg works equally well.
I hope you enjoy these juicy vegetarian patties!
If you try this recipe, please leave a comment and a star rating below. Your feedback is so helpful and helps other TYB readers who are planning to make this recipe.
Vegetarian Patties With Broccoli, Cauliflower And Spinach
- 2 ½ cup broccoli
- 2 cups fresh spinach
- 5 cups cauliflower
- ½ cup breadcrumbs (gluten free if desired) + ½ cup for dipping
- ½ cup flour gluten free if desired
- 2 medium eggs
- 3 tablespoon sun dried tomatoes in oil drained from oil
- salt and pepper to taste
- Vegetable Oil for cooking
- In a food processor combine (cooked) broccoli, (cooked) cauliflower.
- Pulse until softened and broken down. Add (washed and properly rinsed) spinach, sun died tomatoes and pulse a couple of times more until combined.
- A few chunks here and there is good, don't over pulse until it turns into puree. You can also use an immersion blender for this.
- Add salt, pepper to taste, eggs, ½ cup gluten free breadcrumbs or panko, gluten free flour. Stir with a spatula until combined.
- Shape about 2 tablespoon sized balls. Prepare a plate/bowl with ¼ cup breadcrumbs and dip each vegetable patty in it.
- In a large non stick skillet, over medium heat add enough vegetable oil (about 1-1 ½ inch) and once hot cook each patty until golden brown and crispy on both sides (about 5 minutes per side). You may need to do this in batches as the patties should be apart from each other to prevent sticking.
- Transfer to large plate lined with paper towels to get rid of excess oil.
- Serve warm with a simple yogurt based dip or with a portion of rice, mashed potatoes and gravy or white sauce.
Note: Nutrition information is estimated and varies based on products used.
Full Nutrition Disclaimer can be found here.
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