Veggie Patties – Easy Vegetarian Patties

Craving delicious, vegetarian patties that are super quick and easy to whip up?

Then you’re in the right place! These veggie patties are perfect for those busy nights when you’re short on time but still want a meal that feels like a treat.

With my simple recipe, you’ll have tender, juicy patties ready in no time.

They’re packed with good-for-you ingredients like rice, carrots, onions, and fresh herbs.

And the best part? The whole family is going to love them!

So, what are you waiting for?

You’re going to love these veggie patties because they are:

• Quick and easy to whip up.
• Super beginner-friendly.
• A total hit with the whole family.
• A healthy, nourishing meal.
• Super budget-friendly.
• Versatile and easy to customize.
• Made with fresh ingredients.
• Delicious and totally satisfying.
• Ideal for busy weeknights.
• A fantastic way to use up leftover veggies and rice.

My Top Tips for Success

Rice Prep: Make sure your rice has cooled down completely before mixing it in with the other ingredients.

Chop It Fine: Finely chop your veggies evenly so everything binds together nicely and doesn’t fall apart in the skillet.

Let It Rest: Give the mixture a few minutes to sit. This gives the breadcrumbs time to absorb the moisture so the patties hold their shape.

Patty Size: Form equal-sized patties so they cook evenly in the skillet.

Breadcrumb Swap: Feel free to experiment with different breadcrumbs for different textures—panko, whole wheat, or classic fine breadcrumbs all work great!

Oil Temp: Get your oil nice and hot before adding the patties so you get that gorgeous golden-brown crust without them absorbing too much grease or burning.

Don’t overcrowd the pan: Fry the patties in batches so they cook evenly and get nice and crispy.

Drain excess oil: Transfer the cooked patties to a paper towel-lined plate for a minute to absorb any extra oil.

Season to taste: Feel free to adjust the seasonings to suit your family’s taste buds!

Fresh herbs: If you have them on hand, swap out frozen herbs for fresh ones—they add such an amazing pop of flavor.

Can I make these ahead of time?

Make ahead: You can easily prep the patty mixture the day before and let it rest covered in the fridge overnight. In fact, letting it chill actually helps all those delicious flavors come together!

Storing leftovers: Cooked patties will stay fresh in an airtight container in the fridge for 2 to 3 days.

Freezing: You can freeze these both cooked or raw! If freezing uncooked, shape them into patties, flash-freeze on a baking sheet, and then thaw before pan-frying.

For cooked patties, make sure to let them cool completely first, then stash them in a freezer-safe bag or container.

They’ll keep great in the freezer for up to 3 months.

Fun Recipe Variations

Mediterranean Style: Stir in chopped sun-dried tomatoes, diced olives, crumbled feta, and dried oregano.

Asian-Inspired: Add a splash of soy sauce, freshly grated ginger, sliced green onions, and fresh cilantro.

Spicy Kick: Toss in a pinch of crushed red pepper flakes or finely diced jalapeños.

Cheese Lovers: Fold in extra shredded cheese! Sharp Cheddar, Gruyère, or a flavorful Swiss work fantastically well.

Mushroom Veggie Patties: Fold in sautéed cremini or button mushrooms for an extra punch of umami flavor.

Sweet Potato Patties: Swap out a bit of the rice for some cooked, mashed sweet potato.

Lentil Patties: Fold some cooked lentils into the mixture to pack in extra protein.

A Nutty Twist: Toss in a handful of chopped walnuts or sunflower seeds for a delicious crunch.

Extra Veggies: Mix finely diced bell peppers or zucchini right into the batter.

A Touch of Sweetness: Stir a little applesauce or tart cranberries into the mixture for a sweet-and-savory vibe.

What to Serve with These Veggie Patties

A fresh, crisp side salad tossed in a light dressing

Potato salad (classic creamy style or a tangy vinaigrette version)

Creamy mashed potatoes

Crispy home fries or pan-fried potatoes

Roasted veggies (like bell peppers, zucchini, and eggplant)

Couscous

Fluffy quinoa

Tasty Dips: Herb sour cream dip, garlic yogurt sauce, guacamole, or your favorite hummus

What You’ll Need for These Veggie Patties

• 220 g cooked rice (about 80 g / ⅓ cup dry)
• 2 carrots
• 1 yellow onion
• 1 clove garlic
• 250 g low-fat Quark (plain Greek yogurt works great, too!)
• 3 large eggs
• 8 tbsp breadcrumbs
• 1 tbsp mustard
• 1 tsp salt
• ½ tsp black pepper
• 50 g frozen herbs (such as an Italian blend)
• 125 g shredded cheese
• Cooking oil for pan-frying

Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.

How to Make These Veggie Patties

Instructions:

First, cook the rice and let it cool down completely.

Pro-Tip: Day-old leftover rice from the fridge works like a charm here!

Next, peel and quarter the onion, peel and halve the garlic cloves, and peel the carrots, cutting them into rough chunks.

Place everything into the mixing bowl and chop for 5 sec / Speed 5. Scrape down the sides of the bowl with your spatula and repeat once more.

Now, add the rest of your ingredients—the cooked and cooled rice, quark, eggs, breadcrumbs, mustard, frozen herbs, salt, pepper, and shredded cheese—and combine for 10 sec / Reverse / Speed 6. Let the mixture sit right in the mixing bowl for 30 minutes to allow the breadcrumbs to absorb the moisture and bind everything together.

Next up, pour some breadcrumbs onto a plate.

Grab a small portion of the mixture and roll it into a ball. Gently press it flat with the palm of your hand until it forms a nice patty of your desired thickness.

Try to make sure all the patties are roughly the same size so they cook evenly.

Pro Tip: The patty mixture should be slightly sticky and hold together easily when you shape it.

If it feels a bit too wet, just mix in a little more breadcrumbs and knead it together again.

Next, coat the shaped patties in the breadcrumbs, making sure all sides are evenly covered.

Gently press the breadcrumbs into the patties so they stick really well.

Now it’s time to cook them! Add a splash of oil to a large skillet and heat over medium heat.

Make sure the oil is nice and hot before adding the patties—that’s the secret to getting a gorgeous golden crust!

Carefully lay the breaded patties into the hot skillet.

Don’t overcrowd your skillet—fry them in batches (about 2 or 3 rounds) for the best results.

Cook the patties for about 2 to 3 minutes per side, until they’re beautifully golden brown and crispy.

Once they’re golden and cooked through on both sides, remove them from the skillet and set them on a plate.

Serving Ideas: Serve these crispy veggie patties alongside a fresh green salad, cozy potatoes, or your favorite dipping sauce.

Enjoy!

Note: You will find the exact quantities and step-by-step instructions below in the recipe card, which you can also print or save as a PDF file.

By the way, the prep times listed are just averages. Everyone cooks at their own pace, and sometimes things take a bit longer or shorter than expected.

Happy cooking!

If you loved this recipe, you’ll definitely want to check out my delicious mushroom risotto with sautéed mushrooms 🙂

Happy cooking,
Christoph

Have you tried this recipe?
If you liked my recipe or if you have any questions or tips about the recipe, please leave a comment and rate the recipe with 5 stars. Tag your picture on Instagram with @thermokoch.de so that I can see it 🙂

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