Hearty Beet & Carrot Veggie Patties
These beet and carrot patties are a restaurant-worthy veggie burger option, packed with flavor and texture from sunflower and sesame seeds.
- Prep20 min
- Cook35 min
- Total55 min
- DifficultyEasy
- Servings6
Beetroot and carrot shine in this sophisticated veggie burger recipe that started in a Vermont school kitchen. The patties are baked until golden and firm, with a tender interior thanks to brown rice and Parmesan.
Each patty is packed with toasted seeds and fresh parsley, giving it a nutty, earthy depth of flavor. Serve them on buns with your favorite toppings for a satisfying lunch or dinner.
Ingredients
Servings
Converted amounts are rounded.
Method
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Heat the olive oil in a small skillet over medium-high heat. Add the diced onion and cook, stirring occasionally, until it softens and turns golden, about 3 minutes. Remove from heat.
- In a large bowl, whisk the egg until beaten. Add the grated beet, grated carrot, Parmesan, cooked brown rice, sunflower seeds, sesame seeds, whole-wheat flour, parsley, soy sauce, salt, and the cooked onion. Stir well until everything is evenly combined.
- Using a 1/2 cup measure, scoop and shape the mixture into 6 patties, each about 2 1/2 inches wide. Place them on the prepared baking sheet.
- Bake for about 30 minutes, until the patties are golden brown and heated through. Serve warm on buns with your favorite toppings, if desired.
💡 Tips
- To save time, you can prep the grated vegetables and cook the rice the night before.
- If the mixture feels too wet, add an extra tablespoon of whole-wheat flour.
- These patties freeze well; bake them completely, let cool, then freeze in a single layer.
Inspired by a recipe from EatingWell