The Best Gluten-Free Veggie Patty Recipe| Vegan option

Are you always looking for ideas to make your family eat more veggies? This Gluten-free Veggie Patty recipe packs in the goodness of cabbage, carrots, spring onions, and the rich texture from avocado to create a perfect snack for your loved ones. This recipe includes vegan substitutes.

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Are Veggie Patties Healthy?

The answer is it depends.. and the reason is we need to know whether the patties were deep fried or pan fried especially in the case of store bought patties and also what kind of fats were added to the patties. The patties are more nutritious as fresh, seasonal veggies are used. The good news is, this recipe checks all the boxes. Not only are the patties delicious, they are super healthy as they are cooked with minimal oil on a griddle.

How to Make The Best Veggie Patty?

Vegetables in this recipe: This recipe uses the following veggies (Pic#1):

Sweet potatoes
Cabbage
Spring onion
Long chilli peppers
Avocado and
Frozen Corn

Feel free to substitute Sweet Potatoes with regular potatoes. If you don’t have some of the veggies you can still make these delicious patties by substituting Cabbages with Onions, Bell Peppers instead of the Long Chilli Peppers.

Gluten-Free Bread for Binding (Vegan Option):

I’ve used slices of Gluten-Free Bread and Rice Flour in this recipe for a good texture. The Gluten-Free bread I used is Franz.

Vegan Option: Use a Vegan Bread brand available in the grocery store near you. You may also use 1/2 cup of Rice flour or corn flour for binding.

Ingredients for Gluten-Free Veggie Patty Recipe

Vegetables:

2 sweet potatoes

2 Long Chilli Peppers

½ Cabbage

1 Avocado

2-3 Green Chillies

4-5 Spring Onion stems

1 cup Frozen Corn

For Binding

2-3 slices of Gluten-Free bread

2 tbsp Rice Flour

For Seasoning

1 tsp Chilli Flakes

1 tbsp coarsely ground Coriander and Black Pepper

1-2 tbsp Vegetable oil

½ Cup Grated Cheese

1 tsp salt

Step by Step Process: Veggie Prep

Finely chop the cabbage and set aside. (Pic#3)
Also chop green chillies, garlic, coriander, chilli peppers, and spring onion. (Pic#4 & 5)
Microwave the sweet potatoes for 4-5 minutes on High or until soft. Let them cool, peel and set aside.
Cut the avocado in half, carefully removing the pit and scoop out the avocado. (Pic#6)
Soak the frozen corn in warm water for 5 mins.

Step by Step Process: Mixing and Seasoning

In a small blender, add 1 tbsp coriander seeds and 10-15 black peppercorns. Coarsely grind them.
In a large mixing bowl, add the chopped cabbage, chilli peppers, spring onion. Mash the sweet potatoes.
Add in the chopped green chillies, coriander and garlic. With a fork, mash the avocado. Drain the water from the corn and add to the mixing bowl.
Add in coarsely ground coriander and pepper, chilli flakes, and salt into the mixing bowl.
Mix together the veggies and seasoning. Add in mashed bread slices and the Rice Flour.
Add in oil and cheese and mix well.

Step by Step Process: Cooking

Grease a griddle with oil using a brush and place on medium heat.
Shape the mix into 2.5 inch wide patties, lightly coat them with rice flour for a crispy texture.
Once the griddle is hot, cook the patties on medium heat for about 7-8 minutes or until golden brown. (Pic#7)
Flip over to cook the patties from both sides for a crispy golden brown crust. (Pic#8)

Step by Step Process: Serving

Serve the patties with chopped cucumbers, tomatoes and some tomato ketchup or with fresh mint chutney.