Vegetable Patties Recipe

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Vegetable Patties

Karen Feinen


A nice way to get your veggies. You can make these even healthier by substituting whole grain bread crumbs and flour, and using low fat evaporated milk instead of cream.

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1 Hr
10 Min
Stove Top


1/2 lb
broccoli, chopped
1/2 lb
zucchini, chopped
1/2 lb
green beans, chopped
onion, finely chopped
1 clove
garlic, minced
2 c
dry breadcrumbs
1/4 c
all purpose flour
2 Tbsp
whipping cream
salt and freshly ground pepper
olive oil
fresh tomato sauce


1Cook broccoli, zucchini and green beans in a large saucepan of boiling salted water until tender. Drain well.
2Puree vegetables in blender with onion and garlic.
3Transfer to large bowl. Mix in breadcrumbs and flour. Stir in cream. Season with salt and pepper.
4Refrigerate mixture until well chilled, about 30 minutes.
5Form mixture into 3 -inch balls. Flatten into oval patties (can be prepared a day ahead. Refrigerate.)
6Heat 3/4 inch oil in heavy large skillet over high heat. Add patties and cook until brown, about 3 minutes per side. Drain on paper towels.
7Serve with fresh tomato sauce.

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian, Diabetic, Kosher, Soy Free
Other Tag: Healthy