Vegan Crispy Potato Veggie Patties
🌱 Vegan Crispy Potato Veggie Patties 🥔
These Vegan Crispy Potato Veggie Patties are golden mashed-potato cakes packed with herbs and little bits of pepper. No eggs. No dairy. The outside gets that fried-potato crust. The inside stays soft.
I love using leftover mashed potatoes for these. Wet mash makes soggy patties. If the mix sticks to your hands, chill it 15 minutes. 💚
Jump to Recipe ↓ 🌱
Why You’ll Love These Patties 💚
- 🌱 Completely vegan
- 🥔 Crispy potato crust
- 🫑 Hidden veggies
- 🔥 Skillet-golden
- 🧊 Great with leftovers
- 🍽️ Breakfast or dinner
The Secret to Patties That Don’t Fall Apart
The potatoes need to be cold and dry. Squeeze grated vegetables. A little flour or breadcrumbs binds without eggs. Don’t flip until a crust forms — if you move them too soon, they smear.
Frequently Asked Questions ❓
Can I use leftover mashed potatoes? 🥔
Yes. That’s the best version. Skip extra plant milk if the mash is already soft.
Can I bake them? 🔥
Yes. 400°F (200°C) for 20–25 minutes, flipping once. They won’t be quite as crisp.
What should I serve with them? 🥣
Ketchup, vegan sour cream, or garlic mayo.
🌱 Vegan Crispy Potato Veggie Patties
Ingredients 🛒
- 3 cups mashed or finely grated cooked potatoes, cooled
- ½ cup finely chopped onion
- ½ cup mixed veggies (bell pepper, carrot, or zucchini), squeezed dry
- 2 tablespoons chopped parsley or green onion
- ⅓ cup flour or breadcrumbs
- ¾ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
- Oil, for the pan
Instructions 👩🍳
- Mix potatoes, onion, veggies, herbs, flour, and seasonings. Chill 15 minutes if soft.
- Shape into 8 patties.
- Heat a thin layer of oil in a skillet over medium.
- Cook 4–5 minutes per side, until deep golden and crisp.
- Drain on a rack. Serve hot.
Nutrition
| Nutrient | Per patty (1/8) |
|---|---|
| Calories | 120 |
| Protein | 2g |
| Net carbohydrates | 17g |
| Total carbohydrates | 19g |
| Fiber | 2g |
| Total fat | 4g |
| Sodium | 240mg |
Estimates based on potato veggie patties pan-fried in a little oil. Exact numbers may vary by potato and oil amount.
Notes & Tips 💡
- If the mix is wet, add another tablespoon of flour.
- Keep finished patties in a 200°F oven so they stay crisp.
- These reheat best in a skillet or air fryer.
- A pinch of chili flakes is excellent in the mix.
These Vegan Crispy Potato Veggie Patties are golden, herby, and crisp at the edges. Leftover potatoes that turned into dinner. 🥔🌱
If you make them, I’d love to hear how they turned out — leave a comment or tag me!
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