These appetizing Vegetable Patties are a delicious treat. They are loaded with potatoes, carrots, corn, green beans, and peas, and cooked in flavorful Indian spices! They are vegan, gluten-free, and taste amazing!


No need to look any further for the vegetable patties recipe because this is exactly what you’re looking for!


Making healthy choices is never an easy task. When you’re in the home stretch of your workouts, nothing can throw you off course quite like a craving for nourishment that isn’t good for your body. However, when you use these vegetable patties, you won’t have to worry about them anymore. These patties are both delicious and nutritious, and the best part is that they’re incredibly simple to make!

Check out, Black Eyed Peas Fritters and Jamaican Banana Fritters

I learned how to make these delicious vegetable patties, also called vegetable cutlets about 9 years ago.


I learned it from a friend who called me mom.


She was originally from Tamil Nadu where the vegetarian version is very popular using soy chunks.


When she first made these vegetable patties in my home, the idea of dipping the patties into flaxseed gel first and then into bread crumbs was conceived.


I haven’t made them since and I decided to do a gluten-free version using a blend of all-purpose gluten-free flour and coconut flour instead of breadcrumbs with great success.

Homemade Healthy Vegetable Patties

These homemade vegetable patties have a thick, meaty texture, and a wonderful flavor, and are considerably healthier than regular patties.


A great vegan alternative to real American burger patties when you’re looking for a more healthful take on the traditional. Packed with protein, fiber, minerals, and vitamins, they have no cholesterol and very little fat. To make tasty vegetable patties that can be paired with colorful salads or other sides you prefer for a perfect summery supper, you don’t need meat or fat!


They have a good texture and will hold their shape because you can cook the burger patties on both the stove and the grill. 


You’ll also appreciate how simple this dish is to prepare and customize! If you don’t have any of the basic pantry items on hand, don’t be afraid to experiment with different flavors and additions, or simply use what you do have on hand.

Why You Love These Vegetable Patties:

Say hello to the most delicious vegetable patties recipe ever! Of course, this is just my viewpoint, but I believe you’ll love them too once you try them. Because these vegetable patties are:

  • Gluten-free
  • Dairy-free
  • Nut-free
  • Soy-free
  • Meat-less
  • Egg-less
  • Flavorful
  • Loaded with healthy ingredients
  • Easy to make
  • Protein-rich
  • Hearty
  • Satisfying
  • So tasty
  • Crowd-pleasing

What Is Turmeric?

Turmeric is a bright yellow powder from the rhizome plant that is similar to ginger. It is used to flavor foods, for other health benefits, and it’s also used as a natural dye.

I have a special love for Indian food and do love to use turmeric for flavor, color, and most of all for its anti-inflammatory properties. Turmeric is what makes curry powder yellow.

Curcumin, the active ingredient in turmeric, has been known to be effective in treating conditions such as cancer to Alzheimer’s disease.

It is a natural antiseptic and antibacterial agent, beneficial in treating cuts and burns.

Turmeric is widely used as a pain relief for conditions such as arthritis and fibromyalgia.

It is as effective as some conventional pain medications without the potentially harmful side effects.

Turmeric has been known to shrink tumors and prevent metastases.

It is also used to treat psoriasis, acne, and other inflammatory skin conditions.

It is also effective in weight loss and reversing heart disease.

Read more about the Health Benefits Of Turmeric.

ingredients for vegetable patties in white bowl on grey background

Ingredients For Vegetable Patties

  • Potatoes
  • Coconut oil
  • Onion
  • Garlic
  • Ginger
  • Cumin
  • Turmeric
  • Cilantro
  • Carrot
  • Green Peas
  • Green Beans
  • Corn
  • Sea Salt



How To Make Vegetable Patties?

To Prepare The Vegetable Patties

  1. First, boil the potatoes for about 20 minutes.
  2. Meanwhile, prepare the vegetables. Saute onion, garlic, ginger. Add cumin, turmeric, cilantro, carrot, green peas, green beans, corn, and salt.
  3. Cook stirring until vegetables are tender.
  4. Drain cooked potatoes using a colander and rinse with cold water, allow them to cool slightly, and mash using a potato masher or fork,
  5. Mix mash potatoes with cooked vegetables and form into patties.
  6. Dip them into gluten-free breading and bake them.

To Prepare The Cilantro Sauce

  • Drain and rinse sunflower seeds. Place sunflower seeds in a high-speed blender along with water, tahini, garlic, lime juice, cilantro, cayenne pepper, and salt.
  • Process until smooth and creamy. Scrape down the side of the blender and process again. Keep refrigerated for up to 5 days.

How To Serve These Vegetable Patties?

I also like to serve this with a coconut curry recipe for a formal dinner or with ketchup or cilantro sauce for more casual fare.

Serve them with your favorite vegetables or sauces, a side of French fries, rice, or salad. It goes with almost everything and tastes amazing!

They are perfect for a romantic date night with smothered vegan fried chicken or vegan sausage gravy. Complete the feast with green beans and beet greens.

Instructions For Storage And Freezing

Refrigerate leftovers for up to two days. They can, however, be frozen for up to two months, making them ideal for meal prep! Cook the vegetable patties as directed in the recipe to freeze. Set aside to cool on a plate. In a freezer bag, put parchment paper between each patty, in this way you can remove them easily. Then put the bag in the freezer.

When you’re ready to serve, warm them in a preheated oven at 375°F for 20-30 min, or until it’s warm. Simply reheat for 1-2 minutes in the microwave to speed up the process.

Recipe Notes And Tips

Stop here for a few moments, and look at the following tips and recipe notes:

  • The patties mixture will not stick to your hands if you wet your hands before you form the patties.
  • More flour can be added if the mixture is too sticky. It’s best to add some water if it’s too dry.
  • Spray oil on both sides of the burger to make them juicy and prevent them from drying out.
  • Do not overcrowd or overlap the baking tray. Make sure the patties have enough space in the baking tray to lay flat.
  • If you do not have any dietary restrictions, you can also use regular flour.
  • If you wish to cut the sodium in this recipe, leave out the salt.
  • You can use any of your favorite herbs and spices.
  • If you don’t have tahini on hand, substitute nut or seed butter or even a teaspoon of mayonnaise in the cilantro sauce for creaminess. It’s absolutely delicious!
  • These vegetable patties are traditionally fried so you are welcome to fry them if you choose.
  • You can also air fry these vegetable patties.
  • You can easily double or triple this recipe depending on how many patties are required.
Vegetable Patties Recipe

Frequently Asked Questions:

Can I Make These Vegetable Patties Ahead Of Time?

Absolutely Yes! Make them ahead of time if you’d prefer to spend your time outside instead of in the kitchen, and they’ll keep for up to two days.

How Do You Make A Vegetable Patties Firm?

To make the vegetable patties firm, use ingredients like bread crumbs, gram flour, fried chickpea flour, powdered cornflakes, roasted rice flour and flattened rice flour.

These ingredients absorbed excess moisture from the vegetables easily, which keeps the patties firm.

How Do You Keep Vegetable Patties From Falling Apart?

Bind the veggie patties with flour, bread crumbs, and boiled potatoes. These ingredients keep the vegetable patties together and prevent them from falling apart. Mash the vegetables, mix in the binder, then shape the patties for the best results.

In Vegetable Patties, What Vegetables Are Used?

Carrots, green peas, cauliflower, potatoes, sweet potatoes, pumpkin, beets, spinach, sweet corn, broccoli, and French beans are just a few of the vegetables that go great in vegetable patties. Another fantastic alternative is edible fungi such as button mushrooms.

What’s In A Typical Veggie Burger?

Grain, nuts, beans, vegetables, fungi such as mushrooms, herbs, spices, and a binding agent such as bread crumbs can all be used to make veggie burger patties. On top of lettuce, tomatoes, onions, pickled veggies, and a special burger sauce, these veggie patties are piled high on buns.

Are Vegetable Burgers Healthy?

When you make veggie burgers with whole-grain buns and use an egg-free/vegan mayo made with nuts, seeds, or nut milk, they are healthy. However, because the veggie patties are prepared with vegetables, beans, or lentils and are not deep-fried, they are healthy.

Can I Deep-Fry Or Pan-Fry These Vegetable Patties?

Baking is perfect for no-oil diets and tastes good but its appearance is not as appetizing as deep-fried or pan-fried.

Deep frying is best to get extra crispiness. Pan fry is comfortable to cook, takes less time, and still has enough crispness

Is Cilantro Sauce Healthy?

The main ingredients of this sauce are cilantro, sunflower seeds, and tahini paste, which are all considered healthy and possess different health benefits.

Cilantro leaves are rich in vitamins A, C, and K and also include folate, potassium, and manganese. Cilantro provides impressive health benefits.

Several studies have linked cilantro use to fewer signs of cognitive illnesses such as Alzheimer’s and Parkinson’s disease. Cilantro plant extracts have been shown to be nearly as effective as anti-anxiety medicine in animal trials.

A common caution for those with diabetes, low blood sugar, or who are taking diabetes drugs is to avoid using cilantro. Coriander seeds were found to lower blood sugar levels in animals by triggering an enzyme that eliminates sugar from the bloodstream.

Dodecenal, an antimicrobial component found in cilantro, may help prevent your body from infections and illnesses brought on by tainted food. Salmonella, a bacteria that can cause fatal food poisoning, is resistant to the compound.

Another important base ingredient is sunflower seeds. Sunflower seeds are tiny powerhouses of nutrition. They contain vitamin E, which is an essential antioxidant that aids protect your body from free radicals, and they’re also full of heart-healthy fatty acids. They also contain protein, fiber, B vitamins, copper, phosphorus, magnesium, selenium, and more!

Sunflower seeds may assist in the reduction of blood pressure, cholesterol, and blood sugar levels. Sunflower seed nutrition also makes them a beneficial addition to your diet if you’re trying to maintain a healthy weight.

Another important ingredient is Tahini paste. Tahini is a versatile, nutrient-dense paste that has been linked to a variety of potential health benefits like improving heart health, reducing inflammation, and preventing the growth of certain cancerous cells.

Are Cilantro And Coriander The Same?

Coriander and cilantro are both members of the Coriandrum sativum family.

In the United States, cilantro refers to the plant’s leaves and stem, whereas coriander refers to dried seeds.

Alternatively, cilantro stems and leaves are known over the world, whereas coriander seeds are dried seeds.


That’s all! I’m sure you’ll want to consider adding this recipe to your meal plan right away. If you like and enjoy this recipe, please leave a comment to let me know your feedback. Enjoy the happiness of life!

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Vegetable Patties

Vegetable Patties

These appetizing Vegetable Patties are a delicious treat. They are loaded with potatoes, carrots, corn, green beans, and peas, and cooked in flavorful Indian spices! They are vegan, gluten-free, and taste amazing!
5 from 9 votes
Print Pin Rate
Course: Appetizer, Entrée, Snack
Cuisine: American
Keyword: Vegetable Patties
Prep Time: 25 minutes
Cook Time: 1 hour
Servings: 10 servings
Calories: 172kcal


Vegetable Patties

  • 3 medium potatoes peeled and chopped in large chunks
  • 1 tablespoon coconut oil extra for brushing patties
  • 1/4 cup onion chopped
  • 2 cloves garlic
  • 1 teaspoon ginger
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon turmeric powder
  • 1/4 cup cilantro leaves chopped
  • 1/4 cup carrots diced
  • 1/4 cup green peas
  • 1/4 cup green beans chopped
  • 1/4 cup corn kernels
  • 1/2 teaspoon sea salt plus extra for gluten-free flour


  • 1/2 cup gluten-free flour (chickpea flour, rice flour)
  • 1 tablespoon coconut flour (optional)

Creamy Cilantro Sauce

  • 1/2 cup sunflower seeds soaked for at least 1 hours
  • 1/2 cup water
  • 1/4 cup tahini paste
  • 1 garlic clove
  • 2 tablespoons lime juice
  • 1/2 cup cilantro leaves
  • 1/4 teaspoon Cayenne pepper optional
  • 1/2 teaspoon sea salt


To Prepare The Vegetable Patties

  • Place potatoes in a pot of cold water and bring to boil. Reduce heat to simmer for about 20 minutes until potatoes are soft. Meanwhile, prepare vegetables. Preheat oven 400 degrees F and lightly spray baking sheet lined with parchment paper.
  • Heat oil in a large skillet on medium heat. Add onion, garlic, and ginger, saute until onions are softened about 3 minutes. Add cumin, turmeric, cilantro, carrot, peas, green beans, corn, and salt. Cook until vegetables are tender.
  • When potatoes are tender, drain them using a colander and rinse with cold water. Mash potatoes with a potato masher or a fork, add cooked vegetables and stir to fully combine. Shape mix into balls, then flatten.
  • Combine gluten-free flour in a bowl with coconut flour and a pinch of salt.
  • Dip patties in flour mix, place on a greased baking sheet. Brush or spray with oil. Bake for 40 minutes, turning halfway.

To Prepare The Cilantro Sauce

  • Drain and rinse sunflower seeds. Place sunflower seeds in a high-speed blender along with water, tahini, garlic, lime juice, cilantro, cayenne pepper, and salt.
  • Process until smooth and creamy. Scrape down the side of the blender and process again. Keep refrigerated for up to 5 days.


Calories: 172kcal | Carbohydrates: 22g | Protein: 5g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Sodium: 245mg | Potassium: 398mg | Fiber: 4g | Sugar: 2g | Vitamin A: 705IU | Vitamin C: 17mg | Calcium: 34mg | Iron: 2mg