I was craving a veggie burger and originally I was going to make a chickpea and lentil style pattie, but things got a little twisted on the way and these Thai Veggie Patties were born! They are tasty, filling and totally packed with goodness! Whether you’re craving a veggie burger or a standalone delight, these patties have got you covered.
These vegetable patties are filled with goodness and flavour!
Roasted pumpkin, hearty chickpeas, aromatic herbs and spices, red curry paste, carrot, brown rice and more!
They make the perfect patties to pop onto burger buns or added to wraps or sandwiches with your favourite salad ingredients and a drizzle of chilli sauce! Serve with some sweet potato fries on the side for a complete meal!
Step-by-step how to make the Thai veggie patties
Serving suggestions
These Thai Veggie Patties can be served in a variety of ways!
Enjoy them as a stand alone meal with a side salad (as I have done), on a burger bun or in a wrap with your favourite salad fillers, or make mini versions and serve as a tasty appetiser with sweet chilli dipping sauce on the side at your next gathering.
A wedge of lime on the side gives the patties a nice tangy lift!
❄️ Storage
FRIDGE:
Store any leftover patties in the fridge. Allow them to cool completely then transfer to an airtight container. Use within 3-4 days.
FREEZE:
The patties freeze well. Once cooked, allow to cool then wrap individually in plastic wrap or foil and place into a zip-lock bags. Label, date and freeze for up to 6 months.
You can also freeze the patties uncooked however I prefer to cook, then freeze for the best outcome. If you would like to freeze uncooked through, lay the patties on a lined baking tray and cover with plastic wrap. Place into the freezer, once frozen solid, transfer patties to zip-lock bag. Label, date and freeze for up to 3 months. Bear in the mind, that the texture may alter slightly and they will be extra delicate to handle if frozen this way.
REHEAT:
To reheat, thaw in the fridge then gently heat in a frying pan or in the microwave until piping hot. Serve as desired.
You may also enjoy
- Zucchini & Sweet Corn Fritters
- Salmon & Potato Cakes with Lemon Aioli Mayonnaise
- Corn Fritters with Avocado Salsa
- Amazing Zucchini & Bacon Slice
- Deep-Dish Roasted Vegetable Quiche (With Fillo)
Thai Veggie Patties with Pumpkin & Chickpeas
Equipment
- Food processor
- Large non-stick frying pan
Ingredients
- 500g piece pumpkin, peeled and cut into bite size cubes
- 1 tablespoon olive oil, plus extra for cooking
- Salt and pepper
- 400g can chickpeas, drained and rinsed
- 1 small red onion, chopped
- 1 cup coriander leaves and stems, divided
- ½ cup Thai basil leaves (or use regular basil)
- 2 cloves garlic
- 1 tablespoon Thai red curry paste (I used Maesri brand)
- 1 teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 tablespoon fish sauce (omit for vegetarian/vegan and use ¾ teaspoon salt instead)
- 1 ¼ cups cooked brown rice & quinoa mix (or use just brown rice or any other rice)
- ½ cup dried breadcrumbs
- 1 medium carrot, grated
- 2 tablespoons desiccated coconut
Instructions
MAKE THE PATTIES
- Preheat oven to 200℃ (180℃ fan forced). Line a baking tray with baking paper. Place pumpkin onto tray and drizzle with olive oil. Season well with salt and pepper and toss to coat. Bake for 30-35 minutes or until tender and beginning to char around the edges.
- Meanwhile, place chickpeas, onion, half the coriander, Thai basil, garlic, curry paste, cumin, coriander and fish sauce (if using) into the bowl of a food processor. Blend until well combined but not smooth. Transfer to a bowl.
- Add the remaining coriander, rice & quinoa mix, roasted pumpkin, breadcrumbs, carrot and coconut to the chickpea mixture in the bowl. (the pumpkin will mash up but try and leave some chunks if you can). Mix to combine then divide mixture into 8 portions. Shape each portion into a pattie shape and place onto a lined baking tray. If not cooking immediately, cover and chill until required. (My patties weighed 125 grams each)
TO COOK
- Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium high heat. Cook the patties in batches, for 6-8 minutes, turning halfway through, or until golden brown on both sides and piping hot throughout. (add a little more oil to the pan if required between batches). Drain on paper towel. Serve as desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - TIP – VEGGIE PATTIES TEXTURE
The patties may feel a little delicate and this is normal. Just be gentle with them. Chilling in the fridge after forming into patties will help firm them up slightly before cooking if you are worried. Once cooked they hold their shape much better especially if cooling after for later use. - THAI BASIL
I love the flavour of Thai basil but sometimes its not the easy to come by. If you cannot get your hands on any, simply replace with regular Italian basil or even parsley. You could also use extra coriander if preferred. - THAI RED CURRY PASTE
I used Maesri brand curry paste in these patties. You could replace with another brand but keep in mind the heat level. Add accordingly to suit your taste buds. I found 1 tablespoon of the Maesri paste gave it a good flavour with a small heat kick to it. Maesri is also vegetarian and vegan friendly. - RICE
I love brown rice and quinoa mix. I use the Sunrice brand which comes as a pre-mix but you could replace this with just cooked brown rice, quinoa or other grain of your choice. I cooked 1/2 cup of uncooked rice/quinoa mix and it gave 1 1/4 cups cooked. - SIDE SALAD
My side salad that I served with the patties was made from thinly shredded white and red cabbage, baby cucumbers thinly peeled, coriander leaves and sliced red chilli. I dressed with fresh lime juice and a dash of olive oil. I also served sweet chilli sauce on the side. It was fresh and healthy tasting.
Leave a Reply