Instant Vegetable Patties Recipes

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VEGGIE NUGGETS



Veggie Nuggets image

A few ingredients and about 15 minutes is all you need for this quick lunch or snack idea.

Provided by Charisse Yu

Number Of Ingredients 7

1/2 c. Parmesan cheese
Salt and pepper
1/4 tsp. Garlic powder
1/2 cup flour
2 zucchini's shredded
1 egg
3 tbs olive oil or vegetable oil

Steps:

  • Grate or shred your zucchini and remove excess moisture. You can either sprinkle some salt on it to remove moisture or simply use your hands and squeeze the juices out.
  • Next in a bowl, mix shredded zucchini, parmesan cheese, salt and pepper, garlic powder, flour and egg. Combine until well incorporated.
  • Then you'll want to add some oil into a pan. You want to put just enough oil to cover the surface for a shallow fry.
  • Using a cookie scooper or a spoon, add the mixture onto the pan. If using a scooper, just scoop each individually and then use spoon to form your pattie or nugget shape.
  • Brown on both sides
  • Serve with ketchup, sour cream, or ranch dip.

Nutrition Facts : Calories 92 kcal, Carbohydrate 7 g, Protein 7 g, Fat 4 g, SaturatedFat 2 g, Cholesterol 27 mg, Sodium 221 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

INSTANT POT LENTIL-VEGGIE BURGERS WITH SLAW



Instant Pot Lentil-Veggie Burgers with Slaw image

Here's a simple and well-balanced veggie burger that won't break the bank. Tender Instant Pot® lentils and roasted sweet potato and mushrooms come together in a satisfying patty that's served piled high with creamy, tangy coleslaw.

Provided by Food Network Kitchen

Categories     main-dish

Time 1h25m

Yield 4 servings

Number Of Ingredients 13

3/4 cup dried brown lentils
1 clove garlic, minced
Kosher salt and freshly ground black pepper
1 small onion, diced
One 6-ounce sweet potato, peeled and shredded on the large holes of a box grater
4 ounces cremini mushrooms, diced
3 tablespoons canola oil
2 teaspoons chili powder
3/4 cup quick-cooking oats
3 cups cabbage coleslaw mix (from about half of a 14-ounce bag)
2 tablespoons mayonnaise
2 tablespoons white wine vinegar
4 hamburger buns, toasted

Steps:

  • Add 1 3/4 cups water to a 6- or 8-quart Instant Pot®, then stir in the lentils, garlic, 3/4 teaspoon salt and a few good grinds of pepper. Follow the manufacturer's guide for locking the lid and preparing to cook. Set to pressure cook on high for 5 minutes (see Cook's Note).
  • After the pressure-cook cycle is complete, follow the manufacturer's guide for quick release and wait until the quick-release cycle is complete. Being careful of any remaining steam, unlock and remove the lid. The lentils should be tender but not mushy. If there is any liquid remaining, drain the lentils in a fine-mesh sieve and discard the liquid.
  • Meanwhile, place a rack in the upper third of the oven and preheat to broil. Toss the onion, sweet potato, mushrooms, 2 tablespoons of the oil, chili powder, 1/2 teaspoon salt and a few grinds of pepper in a large bowl until combined. Spread in an even layer on a rimmed baking sheet. Broil tossing halfway through, until the vegetables are tender and browned in spots, about 4 minutes. Transfer to a food processor along with the lentils and oats. , Reserve the baking sheet. Pulse until the mixture is finely chopped and combined, scraping down the sides of the bowl with a rubber spatula as needed, about 10 pulses.
  • Brush the remaining 1 tablespoon oil on the reserved baking sheet. Working on the baking sheet, form the lentil mixture into 4 large patties (each about 4 inches in diameter and 3/4 inch thick). Refrigerate until chilled through, about 30 minutes.
  • Using tongs, toss the coleslaw mix with the mayonnaise, vinegar, a pinch of salt and a few grinds of pepper in a medium bowl until combined; set aside.
  • Broil the lentil-veggie burgers until they develop a nice crust and are charred in spots, about 5 minutes. Use a sturdy metal spatula to flip the burgers, then return to the broiler to lightly char the other side, 4 to 5 minutes more.
  • Place a burger on each of the bottom bun halves, then top with the slaw, dividing evenly, and sandwich with the top bun halves.

TASTY VEGGIE PATTIES



Tasty Veggie Patties image

Here's a delightful entree with a healthy dose of vegetables. "I like making these savory patties for a quick dinner," notes Rosie Hostetler of Sumter, South Carolina.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 2 servings.

Number Of Ingredients 11

3/4 cup shredded yellow summer squash
1/2 cup grated peeled potato
1/4 cup shredded carrot
3 tablespoons all-purpose flour
2 tablespoons yellow cornmeal
2 tablespoons beaten egg
1 tablespoon finely chopped onion
1/2 teaspoon baking powder
1/4 teaspoon salt
1/8 teaspoon pepper
1 teaspoon canola oil

Steps:

  • In a small bowl, combine the first 10 ingredients. Shape into four patties. In a large skillet, cook patties in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve immediately.

Nutrition Facts : Calories 168 calories, Fat 4g fat (1g saturated fat), Cholesterol 65mg cholesterol, Sodium 423mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 5g protein. Diabetic Exchanges

INDIAN-SEASONED VEGETABLE PATTIES



Indian-Seasoned Vegetable Patties image

These patties have a lovely blend of Indian spices, with a soft, almost-creamy interior and a crispy coating. You can sandwich them between burgers for a nutritious vegetarian burger, or dip them into a green chutney. I have not included it in the recipe but I really REALLY suggest adding about 1/4cup cooked soft chana dal to the patties - the firm texture of the chana against the soft texture of the patties is wonderful.

Provided by eatrealfood

Categories     Lunch/Snacks

Time 30m

Yield 4 medium patties

Number Of Ingredients 11

5 ounces green beans (sliced)
2 medium carrots (peeled and grated)
1 slice whole wheat bread, crumbs of
4 ounces new potatoes, boiled until soft
1/2 teaspoon ginger, grated
1/2 teaspoon mango powder
1/2 teaspoon garam masala
1/4 teaspoon chili powder
4 tablespoons cilantro, chopped
salt, to taste
1 tablespoon vegetable oil

Steps:

  • Steam the beans and carrots, covered, until very soft, slightly salted water. Stir occasionally and make sure there is enough water to keep them from scalding until they are tender-soft.
  • Drain off any excess water.
  • Combine all ingredients except oil and combine well in a food processor or mash together by hand.
  • Taste and adjust the seasoning as per your preference. (You may add some green chillies or more garam masala if you prefer more heat, or more mango powder if you want it tangy).
  • Divide into equal portions and shape into 3/4 inch patties, and chill for a few minutes to help them firm up better.
  • Heat oil, add patties, and brown undisturbed for 1-2 minutes before flipping over.
  • Cook for 1 minute periods on each side until they are crisp golden brown on the outside.
  • If desired, garnish with lemon wedges and serve with a green dipping chutney on the side.
  • (I have made this and included some leftover boiled mung dal in the potato mixture, which works rather well in this - I am sure any lentil would work equally great as well, it is a recommended addition).

Nutrition Facts : Calories 94.1, Fat 3.9, SaturatedFat 0.5, Sodium 63.9, Carbohydrate 13.9, Fiber 3.3, Sugar 2.5, Protein 2.2

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