Crispy Vegan Corn & Veggie Patties
🌱 Crispy Vegan Corn & Veggie Patties 🌽
These Crispy Vegan Corn & Veggie Patties are golden on the outside and packed with sweet corn, peas, and tender vegetables inside. They stack beautifully, crisp up in a skillet, and taste just as good with a simple salad as they do tucked into a bun. No eggs. No dairy. Just a hearty veggie patty that actually holds together.
I love making a tall pile of these for lunch. The corn stays juicy, the edges get browned, and a little vegan cheese on the plate makes the whole thing feel extra special. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Veggie Patties 💚
- 🌱 Completely vegan
- 🌽 Sweet corn in every bite
- 🟢 Peas and mixed veggies inside
- 🔥 Crisp golden crust
- 🍔 Great as a burger or side
- 🧊 Easy to freeze
The Secret to Patties That Don’t Fall Apart
Mash some of the mixture so it binds, but leave plenty of whole corn and peas for texture. Chickpea flour or breadcrumbs soak up extra moisture. Chill the shaped patties for 15 minutes before cooking, then don’t flip them until the first side is deep golden.
Frequently Asked Questions ❓
Can I bake these instead of frying? 🔥
Yes. Bake at 400°F (200°C) for 20–25 minutes, flipping once, until both sides are golden.
What can I use instead of chickpea flour? 🌾
All-purpose flour or extra breadcrumbs both work. The mix should feel sticky, not wet.
Can I freeze them? 🧊
Yes. Freeze cooked patties for up to 2 months. Reheat in a skillet or oven so they stay crisp.
🌱 Crispy Vegan Corn & Veggie Patties
Ingredients 🛒
- 1½ cups corn kernels, fresh or frozen
- ¾ cup peas, fresh or frozen
- 1 small onion, finely chopped
- 1 small carrot, grated (optional)
- 2 cloves garlic, minced
- 1 cup mashed potato or cooked mashed chickpeas
- ½ cup breadcrumbs
- ¼ cup chickpea flour or all-purpose flour
- 2 tablespoons nutritional yeast (optional)
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 2 tablespoons chopped parsley or green onion
- Oil, for frying
- Arugula and vegan shredded cheese, for serving
Instructions 👩🍳
- If using frozen corn and peas, thaw and pat them dry.
- In a bowl, mix the mashed potato or chickpeas with onion, garlic, carrot, salt, pepper, paprika, nutritional yeast, and parsley.
- Fold in the corn, peas, breadcrumbs, and flour until the mixture holds together when pressed.
- Shape into 8 patties. Chill for 15 minutes if the mix feels soft.
- Heat a thin layer of oil in a skillet over medium heat. Cook the patties for 3–4 minutes per side, until deep golden and crisp.
- Serve stacked with arugula and a sprinkle of vegan cheese.
Nutrition
| Nutrient | Per patty (1/8) |
|---|---|
| Calories | 120 |
| Protein | 4g |
| Net carbohydrates | 16g |
| Total carbohydrates | 18g |
| Fiber | 2g |
| Total fat | 4g |
| Sodium | 210mg |
Estimates based on corn, peas, mashed potato, and pan-frying. Exact numbers may vary by binder and oil used.
Notes & Tips 💡
- If the mix is too wet, add more breadcrumbs. If it’s dry, add 1 tablespoon plant milk.
- A little vegan cheese folded into the mix makes them extra savory.
- These are great in a bun with lettuce and sauce, or next to a simple salad.
- Don’t crowd the skillet or they won’t brown as well.
These Crispy Vegan Corn & Veggie Patties are golden, hearty, and packed with vegetables. A stack you’ll want to make again. 🌽🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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