Beef & Veggie Patties
These hearty beef and veggie patties are a combination of a classic Middle-eastern kebab and Iraqi vegetable fritters. They’re a delicious protein and veggie dish to make for weeknight meals, holidays, or as an appetizer for guests. They’re made from ground beef, grated potatoes, zucchini, carrots, herbs and spices, and are fried in avocado oil until brown and crisp.
My veggie patties have been staple in our house for so long, but I love this protein-packed version. Serve them fresh veggies, pickled veggies and creamy homemade tahini sauce.
This recipe is similar to a middle eastern kebab, traditionally made from ground beef or lamb with onion, herbs and spices. The addition of zucchini, carrots and potatoes not only adds a nutritional value, but keeps the patties juicy and moist.
We love them during the week in a sandwich, over rice, or in a wrap with a crisp, chopped salad.
Ingredients you’ll need for beef and veggie patties
- Ground beef
- Gold potatoes, grated
- Carrots, peeled and grated
- Zucchini, grated
- Yellow onion finely chopped with parsley and cilantro
- Eggs
- Breadcrumbs
- Salt, pepper, paprika, cumin and turmeric
- Oil to fry- I love using avocado oil
Preparing your veggie patties
Grate and drain the vegetables
Using a hand grater or box grater, grate the potatoes, carrots and zucchini. Add the veggies to a cheese cloth or thin dishrag and squeeze out the liquid. Discard any liquid and add the veggies back into the bowl.
Pulse the onion and herbs
Add the onion to a small food processor and pulse with the parsley and cilantro until fine.
Prepare the mixture
Add the prepped veggies to a large bowl with the ground beef, spices, breadcrumbs and eggs. Mix well
Pan-fry or bake
Shape the meat and veggie mix into palm-sized patties. Pan-fry in oil for 5-6 minutes per side on medium heat, or bake on 400 F for 20-25 minutes flipping halfway through.
I love sharing my cultural recipes with you and hope you give these a try! Be sure to follow me on Instagram so you don’t miss a recipe.
Looking for more? Try some of my favorites linked below-
Apricot Breaded Chicken Thighs
Caramelized Onion Meatballs and Potatoes
Meat & Rice Stuffed Peppers
Beef & Veggie Patties
Ingredients
- 1 lb ground beef
- 2 yukon gold potatoes, peeled
- 1 small zucchini
- 2 carrots peeled
- 1 yellow onion
- 1/4 cup parsley
- 1/4 cup cilantro
- 1/3 cup breadcrumbs
- 2 eggs
- 1 tbsp paprika
- 1 1/2 tsp cumin
- 1 1/2 tsp turmeric
- 1 1/4 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 1/4 cup avocado oil or other neutral oil
Directions
- Roughly chop the onion and add it to a food processor with the parsley and cilantro. Pulse together until it's finely chopped. Set aside.
- Using a box grater or hand grater, grate the potatoes, carrots and zucchini. Add the grated vegetables to a thin dish rag or cheese cloth and squeeze out as much liquid as you can, then discard the liquid.
- Add the grated vegetables to a mixing bowl with the onion herb mix, ground beef, eggs, breadcrumbs, spices and 2 tbsp of olive oil. Mix well to evenly incorporate everything.
Pan-fry instructions
- Heat a large skillet on medium heat with 1/4 cup of neutral oil. Shape the mix into palm-sized patties and pan-fry for 5-6 minutes per side.
Baking instructions
- Line a large sheet-pan with parchment paper. Shape the mixture into palm sized patties and add them to the sheet-pan. Drizzle with olive oil and bake for 20-25 minutes on 400 F, flipping halfway through. You can set them under the broiler at the end to brown.
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