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Gluten-Free Baked Cheesy Veggie Patties – Not only are they easy to whip up, but they also offer a nice change from meat-based meals.For wholesome, gluten-free, budget-friendly veggie-based meal that packs a flavorful punch, these patties are a must try recipe.
What is a cheesy veggie patty?
This cheesy veggie patty is a baked-style burger patty made from a mixture of vegetables, herbs, cheese, chickpea flour, cornmeal and eggs designed to be both flavorful and acceptable for gluten-free diet.
Gluten-Free Baked Cheesy Veggie Patties: The Details
Let’s dive into what makes this recipe a winner, from its taste and nutritional benefits to the best ways to prepare and serve these savory nutritious bites.
Nutritious and Flavorful:
These veggie patties are a great way to sneak more vegetables into your diet. Packed with grated zucchini, carrots, and broccoli, they provide a bounty of vitamins and minerals.
Zucchini, is low in calories and high in antioxidants, while carrots offer a good dose of beta-carotene and broccoli is packed with fiber. The addition of shredded cheese not only enhances the flavor but also boosts the calcium content.
Easy Recipe with Versatile Seasoning:
This recipe is straightforward and quick, making it perfect for busy weeknights. The mixture of grated veggies, chickpea flour, cornmeal and cheese is seasoned with your choice of fresh herbs—whether it’s parsley, thyme, oregano, or basil.
The lemon zest adds a refreshing tang that brightens up the overall flavor. You can adjust the seasoning to your taste, adding more herbs or spices as desired.
Gluten-Free Goodness:
Using chickpea flour (also known as garbanzo or gram flour) and cornmeal as a binder instead of traditional wheat flour makes these patties gluten-free.
Chickpea flour not only helps hold everything together but also adds a subtle nutty flavor and extra protein, making these patties filling and satisfying.
The Secret to Perfect Veggie Patties: Moisture Management
One key to achieving the perfect texture in these patties is removing excess moisture from the zucchini. Zucchini has a high water content, making your patties soggy if the extra moisture is not removed.
To drain the zucchini, grate it, sprinkle it with salt, let it rest for 15 minutes, and then squeeze out as much moisture as possible using a clean kitchen towel, your hands, or a colander. This step ensures the patties hold their shape and bake up crispy rather than mushy.
Key Ingredients:
Zucchini
Carrots
Broccoli
Chives or green onions
Lemon zest
Eggs
Chickpea flour and Cornmeal
Fresh herbs of choice and seasoning
Mozzarella cheese
Olive oil for brushing
Make Baked Veggie Patties
Preheat Oven: Preheat your oven to 400 F and line a baking sheet with parchment paper. Brush with olive oil.
Prepare the Mixture: In a large bowl, combine the drained zucchini, grated carrot, grated broccoli, chopped chives/green onions, fresh herbs, and lemon zest. Stir in the eggs, salt, and black pepper.
Add Dry Ingredients: Mix in the chickpea flour, cornmeal, and baking powder until well combined. The chickpea flour helps to bind the ingredients, while the cornmeal adds a great texture.
Incorporate Cheese: Fold in the shredded cheese until evenly distributed throughout the mixture.
Form Patties: Using your hands, shape the mixture into 6 patties. Place them on the prepared baking sheet. Brush the tops with extra virgin olive oil.
Bake: Bake in the preheated oven for about 25-30 minutes, or until the patties are golden brown and crispy on the outside.
Serving Ideas
These veggie patties are incredibly versatile. Serve them as a main dish with a side salad such as the Texas-Style Potato Salad or German Cucumber Salad for a light, nutritious meal. Or, a veggie burger with your favorite toppings, or make smaller patties and serve them as a tasty appetizer with your favorite dipping sauce such as this Quick and Easy Low-Carb Eggplant Dip.
These Gluten-Free Baked Cheesy Veggie Patties are a hit for anyone looking for a nutritious and satisfying meal that’s budget-friendly, and easy to make. The combination of fresh vegetables, melty cheese, and fresh herbs creates a flavorful veggie patty. The chickpea flour and cornmeal keep the recipe gluten-free and adds a nice texture and extra protein. Why not give them a try for a wholesome meatless weeknight meal?
Preheat your oven to 400 F and line a baking sheet with parchment paper. Brush the paper lightly with olive oil.
2.
In a large bowl, combine the drained zucchini (see blog how to remove moisture from zucchini), grated carrot, grated broccoli, chopped chives/green onions, fresh herbs, and lemon zest. Stir in the whisked eggs, seasoning if using, salt, and black pepper.
3.
Mix in the chickpea flour, cornmeal, and baking powder until well combined.
4.
Fold in the shredded cheese until evenly distributed throughout the mixture.
5.
Using your hands, use about 2 ice cream scoops per patty and shape the mixture into 6 patties. Place them on the prepared baking sheet. Brush the tops with extra virgin olive oil.
6.
Bake for about 25-30 minutes, or until the patties are golden brown and crispy on the outside.
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