Buzz
Photo by: VICTOR PROTASIO; Food Styling by: Chelsea Zimmer; Prop Styling by: Julia BaylessThe essence of this crisp veggie patty recipe, adapted from Carleigh Bodrug, author of PlantYou: Scrappy Cooking, is all about flexibility. The veggie mix is like a choose-your-own-adventure game—you can opt for summer squash or zucchini, broccoli or cauliflower, parsley or celery leaves, and chickpea flour or all-purpose flour. This versatility not only helps reduce food waste by utilizing whatever ingredients you have, but also offers the option for a gluten-free, protein-packed patty with the use of chickpea flour. The inclusion of a “flaxseed egg”, a simple mix of ground flax seeds and water, ensures the recipe stays vegan while binding the mixture together to prevent the patties from falling apart.
For easy grating of broccoli or cauliflower, start with a whole crown instead of florets. To further minimize waste, peel the stalk and use it as well.
Ingredients List
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2 Tbsp. flaxseed meal
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2 cups shredded zucchini or summer squash (from 1 zucchini or squash)
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1/2 cup grated onion (from 1 onion)
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1 tsp. kosher salt, divided
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2 cloves garlic, finely chopped
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1 cup grated broccoli or cauliflower
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1 cup chickpea or all-purpose flour
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1/4 cup chopped fresh flat-leaf parsley
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6 Tbsp. extra-virgin olive oil, divided
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Dip (such as ranch), for serving
Instructions
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In a large bowl, combine flaxseed meal with 1/4 cup water. Let it sit for about 15 minutes until it forms a jelly-like texture.
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While waiting, place zucchini and onion in a colander, sprinkle with 1/2 teaspoon salt, and allow it to rest for 10 minutes. Once done, transfer the mixture to a clean cloth and squeeze out the excess moisture.
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Add the zucchini mixture, garlic, broccoli, flour, parsley, 2 tablespoons of oil, and the remaining 1/2 teaspoon salt to the flaxseed meal. Stir until well-combined. Shape the mixture into 16 balls (about 2 tablespoons each) and place them on a sheet of waxed or parchment paper. Flatten each ball to about 1/4-inch thickness.
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Heat 2 tablespoons of oil in a large nonstick skillet over medium-high heat. Add half of the patties to the skillet and cook until golden brown and crispy on both sides, about 2 to 3 minutes per side. Transfer to a plate. Repeat with the remaining oil and patties. (Alternatively, bake the patties at 400°F for 12 to 15 minutes until crispy.) Serve with your favorite dip.
Store the patties in an airtight container in the freezer for up to 2 months or refrigerate for up to 3 days. If you have an air fryer, it’s perfect for reheating them until crisp again.
