Sometimes you just want dinner to be simple, filling, and a little fun. That’s exactly what these veggie patties bring to the table. I’ve been on the hunt for low carb vegetarian recipes that don’t taste like cardboard, and these check all the boxes. They’re crisp on the outside, soft on the inside, and packed with flavor that reminds me of the comfort food I grew up eating. What I love most is how versatile they are. You can serve them with a salad when you’re in the mood for light, or tuck them into a bun if you feel like bending the rules. I’ve tried more than one veggie patties recipe in my life, and trust me, not all of them turn out this good. These have a golden crust that actually holds together, which feels like a small kitchen miracle. Whether you’re new to Low Carb Meals or just looking for low carb recipes easy enough to cook after a long day, this one’s for you. It’s the kind of recipe that makes you think, ‘Why didn’t I make these sooner?’ Easy Low Carb Recipes often promise quick and tasty results, and this one delivers. When I say these belong on your list of easy low carb recipes, I mean it. They’re proof that easy veggie recipes can be both comforting and surprisingly satisfying.

1) Key Takeaways
2) Easy Veggie Patties Recipe
3) Ingredients for Veggie Patties
4) How to Make Veggie Patties
5) Tips for Making Veggie Patties
6) Making Veggie Patties Ahead of Time
7) Storing Leftover Veggie Patties
8) Try these Main Course next!
9) Veggie Patties Recipe
10) Nutrition

1) Key Takeaways

These veggie patties belong to the best low carb vegetarian recipes you can make at home.
They are crisp outside and soft inside with a flavor that works for kids and adults.
You only need a handful of easy ingredients like zucchini, carrots, and almond flour.
You can fry them in a skillet and serve with salad, dips, or in a bun.

2) Easy Veggie Patties Recipe

I like recipes that don’t ask for much but still give you that feeling of comfort. Veggie patties hit that mark. This dish is one of those low carb vegetarian recipes that prove simple food often feels the most satisfying. When I make them, I get the sense of putting together something homemade yet light enough to fit into a weeknight dinner.

The flavor comes through because the vegetables mix with cheese and almond flour. That balance keeps the patties crisp on the outside while staying tender inside. I once made them after a busy workday and laughed at how quickly I had food ready without stress. That kind of relief matters when you want dinner fast.

If you’ve searched for an easy veggie patties recipe before, you may have found ones that fall apart. These actually hold together, which helps when you want to serve them for family or guests. Trust me, no one enjoys patties that crumble before they hit the plate.

3) Ingredients for Veggie Patties

Zucchini: Grated zucchini gives the patties a mild base flavor. Make sure to squeeze out water so they fry well. Too much liquid leaves you with soggy patties that never firm up.

Carrots: They add color and a hint of sweetness. I like how they keep the mix bright and tasty without being heavy.

Onion: Finely chopped onion adds flavor depth. When cooked in patties, it softens and blends with the rest of the ingredients.

Garlic: Two cloves minced bring a strong aroma that pairs well with cheese and vegetables. Garlic makes the kitchen smell like you’ve been cooking all day.

Almond Flour: This helps bind everything together. It makes the patties lower in carbs compared to using breadcrumbs.

Parmesan Cheese: Grated Parmesan adds a nutty flavor and a salty edge. It also helps the patties brown with a golden crust.

Eggs: Two large eggs hold the vegetables and flour together so the patties don’t fall apart.

Salt and Black Pepper: They season the mix and make sure the vegetables taste balanced. A pinch more or less makes a difference.

Olive Oil: Use it for frying. It gives the patties that crisp shell while keeping the center soft.

4) How to Make Veggie Patties

Step 1. Grate zucchini and carrots. Squeeze water from the zucchini in a towel. This keeps the patties from turning watery while cooking.

Step 2. Mix zucchini, carrots, onion, garlic, almond flour, Parmesan, eggs, salt, and pepper in a bowl. Stir until you see a firm mix that holds shape.

Step 3. Form patties with your hands. I shape them about the size of my palm. That size makes them easy to fry evenly.

Step 4. Heat olive oil in a skillet over medium. Place patties in the pan without crowding. Let them cook until golden on the bottom.

Step 5. Flip each patty and cook the other side until firm. The outside should look golden with a slight crust.

Step 6. Transfer patties to a plate lined with paper towels. This absorbs extra oil. Then serve warm with salad, dips, or even tucked into bread.

5) Tips for Making Veggie Patties

When I first made veggie patties, I worried they might break apart in the pan. I learned that squeezing the zucchini dry prevents that problem. If you skip that step, the patties cook into a flat mess. Once I figured this out, making them became much easier.

Seasoning matters too. A pinch of salt might not sound like much, but it changes the taste. I like adding just enough black pepper for a mild kick. The combination balances the flavors so nothing feels bland.

Another small trick is the heat of the skillet. If it’s too high, the patties burn outside and stay raw inside. Medium heat works best. It cooks them through without losing that golden crust.

6) Making Veggie Patties Ahead of Time

I often cook a batch of patties earlier in the day if I know the evening will be busy. Once they cool, I place them on a tray and cover them before storing them in the fridge. They keep well until dinner time.

To reheat, I place them back in the skillet for a few minutes. This keeps the outside crisp. Microwaving works too, but the texture isn’t the same. If I plan to serve them to guests, I always reheat on the stove.

You can also freeze them. I stack patties with parchment paper between each layer, then place them in a bag. That way they don’t stick together, and I can take out just the number I need later.

7) Storing Leftover Veggie Patties

Sometimes I make more patties than we finish at dinner. In that case, I place leftovers in an airtight box. They last in the fridge for about three days. The flavor stays fresh, and the patties hold their shape.

If I reheat them, I prefer the oven over the microwave. The oven brings back the crispness, while the microwave softens them too much. Both ways work though, depending on your time.

Leftovers taste great in sandwiches or broken up into salads. They even work as a quick snack cold from the fridge, though I admit that feels like stealing food from tomorrow’s meal.

8) Try these Main Course next!

9) Veggie Patties Recipe