Veggie Burgers with Potato and Zucchini
These healthy veggie burgers are loaded with zucchini, potatoes, carrot, and onion for a tasty pattie that's easy to make. They are baked, not fried, and hold well together. They're also vegan, nut-free, gluten-free and oil-free.
Ingredients
- 3 medium (400 g) potatoes
- 1 medium (280 g) zucchini
- 1 large (120 g) carrot
- 1 (110 g) onion
- ½ cup (60 g) ground flax seed
- ½ cup (60 g) chickpea flour
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp oregano
- 1 tsp Himalayan salt
Instructions
- Preheat the oven to 400°F (200°C) and line a baking tray with parchment paper.
- Place the potatoes, zucchini, carrot, and onion in a food processor and pulse for a minute until roughly chopped. Don't over-process it as the veggies will release more water. Leave a few chunky bits and bites, we want the burgers to have some texture.
- Then, add all the ingredients - chopped veggies, ground flax seed, chickpea flour and spices in a large bowl. Stir until everything is well combined. The mixture should be moist but easy to shape.
- Use your hands to lightly press and shape the mixture into 9-10 patties.
- Bake for 30 mins, then let cool for a few minutes until firm.
- Serve on a toasted bun with your favorite toppings like onion, avocado, tomato, lettuce, and ketchup. You can also enjoy them topped with our Quick Creamy Cashew Sauce.
Notes
- If your food processor is small, you'll need to work in batches. Sometimes I chop the potatoes, carrot, and onion first, then the zucchini. After that, mix everything in a bowl.
- If you chop the veggies into very little pieces, they will release more water. If this happens you may need to add more chickpea flour or ground flaxseed to the mixture until it sticks.
- You have to shape the patties right after you prepare the mixture as it becomes more watery with time.
- I prefer to grind my whole flax seeds at home in a blender. Then, keep them in a glass jar in the fridge.
Tried this recipe?Let us know how it was!
