vegie pattie mainWhat a fantastic and yummy way to eat more vegies!

You can use any mix of vegies you like as long as they add up to about 4 cups worth (not counting the chick peas)  Left over vegies are perfect for this. This version is a little bit Thai and a little bit Indian inspired. Mix up the herbs and spices for a different spin.





  • 1 can chickpeas (drained rinsed and lightly squashed)
  • 4 cups of cooked vegetables
  • 1 medium sweet potato diced
  • 1 small potato diced and cooked
  •  1 cup grated zucchini
  • 1 cup of baby spinach roughly chopped
  • 1 small brown onion diced
  • 1 clove of garlic crushed and chopped
  • 1/2 cup coriander chopped (or parsley)
  • 2 tablespoons of sesame seeds
  • 1/2 cup gluten free bread crumbs
  • 1 tablespoon of curry paste (eg. yellow)
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tbls oil
  • good pinch of salt
  • pepper
  • 2 rounded Tbls pea protein powder (optional)
  • coconut oil, olive oil or ghee to cook


  1. Cook sweet potato and potato in simmering water until just cooked (no more than 10 minutes), then drain
  2. Lightly toast sesame seeds in a pan and then set aside
  3. Using the same frypan, cook the diced onion and garlic on low heat  using a tablespoon of oil, until cooked and translucent
  4. Add the remaining spices to the frypan with onion, and cook until fragrant, about 1 minute
  5. Place potato mixture in a mixing bowl and break up just until chuncky with a potato masher, (don’t mash)
  6. Use the potato masher to lightly smash the chickpeas too, and add them to the potatoesvegie pattie cook
  7. Add the other vegies, onion and spice mixture, bread crumbs, sesame and mustard seeds, coriander (parsley) and protein powder if using.
  8. Season with salt and pepper
  9. Mix together with a spoon or get your hands in there to incorporate all the ingredients
  10. Form 8-10 balls of mixture, flatten into patties when ready to cook
  11. Heat the coconut oil, olive oil or ghee in a fry pan over medium heat
  12. Add 2 or more patties in batches to the pan and gently fry until golden brown on both sides
  13. drain on kitchen paper

NB:  I add pea protein powder to my mix to boost the amount of protein, for a complete and balanced meal. There is 6-7gms of protein per pattie depending on whether you make 8 patties or 10 slightly smaller ones.

Serving suggestions

  • Make a burger by placing in a bread roll with grilled onion, cheese, relish, lettuce and tomato
  • Make a wrap (toasted) with two patties, relish and cheese.
  • Serve with a green salad or salsa of tomato, cucumber and red onion
  • Serve with a runny poached egg for Breafast