Crispy Vegan Corn & Veggie Patties

ByHannah Peterson

Golden, crispy on the outside with a tender, flavorful interior packed with sweet corn, green peas, and savory spices — these Vegan Corn & Veggie Patties are absolutely addictive!

These versatile patties work great as a main dish, burger alternative, appetizer, or protein-packed snack. They’re naturally vegan, gluten-free adaptable, and ready in about 30 minutes.

Why You’ll Love These Vegan Veggie Patties

  • Amazing crispy texture with soft, veggie-filled centers
  • High in plant protein and fiber
  • Pan-fried, baked, or air-fryer friendly
  • Kid-friendly and great for meal prep
  • Endless customization with what you have on hand

Crispy Vegan Corn & Veggie Patties Recipe

(Makes 8–10 patties)

Ingredients:

  • 2 cups cooked potatoes, mashed (or 1 can chickpeas, mashed)
  • 1 cup corn kernels (fresh, frozen & thawed, or canned)
  • ¾ cup green peas (fresh or frozen & thawed)
  • 1 small carrot, grated
  • ½ red onion, finely diced
  • 2–3 garlic cloves, minced
  • ½ cup breadcrumbs or rolled oats (blended into flour)
  • 2 tbsp chickpea flour or cornstarch (for binding)
  • 2 tbsp fresh parsley or cilantro, chopped
  • 1 tsp cumin
  • 1 tsp smoked paprika
  • ½ tsp chili powder or cayenne (optional)
  • Salt & black pepper to taste
  • Oil for pan-frying (or cooking spray for baking/air frying)

Instructions:

  1. Mix the patties: In a large bowl, combine mashed potatoes (or chickpeas), corn, peas, grated carrot, onion, garlic, breadcrumbs/oats, chickpea flour, herbs, and spices. Mix until well combined. The mixture should hold together when pressed — add a little more breadcrumbs if too wet.
  2. Shape: Form into 8–10 patties (about ½-inch thick). Place on a plate and chill in the fridge for 15 minutes (this helps them hold shape).
  3. Cook:
    • Pan-fry (for the crispiest results): Heat 1–2 tbsp oil in a large skillet over medium heat. Cook patties 4–5 minutes per side until deep golden and crispy.
    • Air Fryer: 400°F (200°C) for 12–15 minutes, flipping halfway and lightly spraying with oil.
    • Oven: Bake at 425°F (220°C) on a lined sheet for 20–25 minutes, flipping once.
  4. Serve: Stack high like in your photo and top with fresh arugula or mixed greens. Serve with vegan yogurt sauce, ketchup, sriracha mayo, or a simple lemon-tahini drizzle.

Storage: Uncooked patties keep in the fridge for 2 days or freeze for up to 2 months. Cooked patties store in the fridge for 4 days — re-crisp in a skillet or air fryer.

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