The Best Vegetarian Fritters – Recipes for Veggie Burgers

Wondering what we’re eating when we’re not enjoying our own Barcode Mitra vegan burgers? Read on and find out the best recipes for vegetarian and vegan fritters and burgers without meat – directly from the veggie burger experts!

When we were toddlers and our mom wanted us to eat vegetables without us realizing it, she’d make us fritters. As soon as we saw something green, we’d complain. But in the end, we’d always give them a taste because  –  let’s be real – veggie fritters are simply too delicious! ?

Eventually, we forgave mom for her sneaky culinary pursuits. Moreover, nowadays we can hardly wait to pack vegetables into every possible dish because they’re super healthy and tasty.

And guess what? In the end we made a career out of stuffing vegetables in the most unexpected places. Burgers, of course. ?

Vegetable fritters

Vegetable fritters are one of our favorite vegetarian recipes. Our refrigerators and freezers are stuffed full of vegetable fritters be it day, night, dusk, or dawn!

Why?  They’re healthy, affordable, simple to make, and everyone from kids to grandparents loves them! They’re also rich in fiber, protein, and essential vitamins.

So simple, yet so delicious that sometimes we feel like we never want to eat anything except fritters. Of…all…possible…varieties. Here we’re bringing you our favorite recipes for healthy vegetable fritters:

• Zucchini fritters ?

• Kale fritters ?

• Mangold (chard) fritters ?

• Chickpea fritters ?

• Lentil fritters ?

• Bean fritters ?

These are simple vegetable fritters that you can either make in just a few minutes (i.e. zucchini fritters) or make a larger batch and freeze it for later (i.e. lentil fritters).

Veggie fritters are a great way of putting a healthy serving of vegetables into your kids’ meals and it’s not a bad way to fool yourself either – if you’re not a fan of eating greens.

For a healthier version, make the vegetarian fritters in the oven with minimal or even zero oil. The standard way of making them is frying them in the pan. However, if you have a grill then grill them like we do, but if you don’t have one – then you can always pay us a visit. ?

Some of the vegetable fritter recipes are vegetarian, while others are vegan – that way there’s something for (almost) everyone!

Zucchini fritters (pan-fried or oven-baked!)

If we had to choose our favorite zucchini dish, it’d have to be fritters. It’s one of those recipes with which you feel like you’ve hacked life – they’re so tasty and so simple to make!

They look like mini cakes, taste like savory pancakes, and are stuffed with healthy zucchini!

Zucchini are rich in antioxidants, vitamin K, magnesium, and have few calories – only 17 calories per 100g.

We love to eat these zucchini fritters with yogurt or sour cream – why complicate something so perfectly simple?

For this zucchini recipe you probably already have all of the ingredients at home! These zucchini fritters can be made either el clásico as pan-fried fritters, or as a healthier version: oven-baked zucchini fritters!

INGREDIENTS

• 1kg zucchini
• 1 teaspoon plus 1/2 teaspoon salt
• 2 large eggs
• 1/2 cup chopped scallions
• 1 cup flour
• 1 teaspoon baking powder
• 1/2 teaspoon ground black pepper
• Olive oil
• Sour cream or yogurt to serve

RECIPE

1. Wash, peel, and cut the ends off of the zucchini. Grate the zucchini on the side with the largest holes on the grater. Place the grated zucchini in a large bowl and mix in 1 teaspoon of salt. Let it sit for 10 minutes.
   
   
2. After 10 minutes, take out the zucchini and (over the kitchen sink) squeeze out the excess water by hand.
   
   
3. After squeezing you should have about 3 ½ to 4 cups of zucchini. Move them to another large bowl for mixing.
   
   
4. Scramble the 2 eggs and add them to the bowl along with the ½ cup of chopped scallions. Mix everything together.
   
   
5. In a small bowl mix together 1 cup of flour, 1 teaspoon of baking powder, ½ teaspoon of salt, and ½ teaspoon of black pepper. Add these dry ingredients to the zucchini mixture and mix until everything is thoroughly combined.
   
   
6. OVEN BAKED FRITTERS: If you’re doing oven baked zucchini fritters then instead of frying them in a pan with oil, you can put them on a baking tray lined with baking paper (for the less greasy version). Heat the oven to 200°C and bake for approximately 25 minutes or until golden brown.
   
   PAN FRIED FRITTERS: Put the pan on medium high heat and add 2 tablespoons of olive oil to coat the bottom. When the oil is hot, add a big spoonful of zucchini mixture to the pan.
   
   Round the edges so they resemble a round shape. Fry for 3-5 minutes on each side or until golden brown.
   
   If they brown too quickly, lower the heat. Enjoy while they’re still hot with a dollop of sour cream or yogurt.

PRO TIPS:

• The trick to getting crunchy edges is squeezing out as much water from the zucchini as possible. You won’t believe how much water is hiding in there!

• Fry the fritters in two pans at the same time so you’re done twice as fast!

Savoy cabbage and potato fritters

We’ve met a few people who’d run away from cabbage faster than from a burglar.

Maybe it reminds people of the vegetable stews our moms would make us eat before we had the right to choose our own food… or perhaps they don’t like the bitter taste of cabbage.

Whatever the reason, this cabbage fritter recipe would change even their minds!

Just 200g of cabbage carry your recommended daily amount of vitamin C and vitamin K! Kale is also rich in fiber and low in calories (just 27 calories per 100g).

In these cabbage and potato fritters the taste of the vegetable is relatively masked, so you get the good parts – without the strong taste.

INGREDIENTS

• 1 bag of cabbage
• 2 – 3 potatoes
• 1 egg
• Half a bag of Parmesan cheese
• Fresh parsley
• Cumin and sesame
• Salt
• Bread crumbs
• Olive oil

RECIPE

1. Wash the cabbage and remove the leaves from the stems.
   
   
2. Bring a pot of salted water to a boil and add the cabbage leaves. Cook for 5 minutes.
   
   
3. Drain the water, cut the cabbage into small pieces and add salt and Parmesan.
   
   
4. Peel, wash, and grate the potatoes.
   
   
5. To the potato mixture add the chopped parsley, pepper, cumin, sesame, and the egg. Mix everything together.
   
   
6. Add the cabbage to the potato mixture and combine well.
   
   
7. If the mixture is too watery, you can add breadcrumbs to thicken it.
   
   
8. Form the fritters by hand and coat each side with some breadcrumbs.
   
   
9. Fry them on medium heat until golden brown.

Chard (mangold) fritters

No, no…we’re not joking. Chard fritters are the best! We love their green color that scares away anyone under the age of 12 – because that means we don’t have to share them with our kids! ?

These chard fritters are great for putting into a burger bun with something like guacamole, tomatoes, and onions – and they’re not even complicated to make.

Chard is super rich in antioxidants which protect your body from free radicals. Also it’s rich in vitamins A, C, and K as well as extremely low in calories – just 19kcal per 100g!

This makes them the perfect ingredient for any kind of diet (even the kind that tells you to eat nothing but watermelon for a week ? We hope you’re not on that kind of diet.)

Find out how we made these chard fritters with feta cheese ?

INGREDIENTS

• 400g chard
• ½ cup chopped parsley
• ¼ cup chopped coriander
• ¼ cup chopped dill
• 1 ½ teaspoon ground nutmeg
• ½ teaspoon sugar
• 3 tablespoons flour
• 2 cloves of garlic, chopped
• 2 large eggs
• 90g crumbled feta cheese
• Olive oil

RECIPE

1. Bring a large pot of lightly salted water to a boil. Add the chard and cool for 5 minutes.
   
   
2. Drain the leaves and thoroughly dry them in a paper towel or a clean, dry dish cloth.
   
   
3. In a blender combine the chard with the herbs, nutmeg, sugar, flour, garlic, and flour. Blend until everything is combined.
   
   
4. Under medium-high heat add 1 tablespoon of olive oil to a pan. When the oil is hot, carefully add 1 large spoonful of chard mixture. Lightly press and shape it with the spoon.
   
   
5. Cook for a few minutes on each side, until brown. Move them to a plate or tray lined with a paper towel to better absorb the excess oil. Serve warm, ideally in a burger!

Chickpea fritters

Chickpeas are the end all be all of vegan foods because they’re rich in protein (19g per 100g of chickpeas) and function as a great substitute for meat.

Furthermore, chickpeas are an affordable ingredient and can be used in a variety of ways. Our three favorite recipes are hummus (chickpea purée), chickpea curry, and of course: chickpea fritters!

Besides being rich in protein, chickpeas are also extremely healthy because of their high fiber content. Thanks to the fiber you feel full much longer after eating, and of course it helps regulate your digestion ? and blood sugar levels.

These chickpea fritters are completely vegan, inspired by Turkish cuisine!

INGREDIENTS

• 1 (200 g) small zucchini, chopped
• 1/2 (60g) cup chopped carrot
• 3 cloves garlic
• Piece of ginger about 1.5cm
• 1 green chili
• 1 1/2 cup cooked chickpeas
• 1/2 teaspoon cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon black pepper
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground cardamom
• 1/2 to 3/4 teaspoon salt
• 1 tablespoon ground flax seeds or ground chia seeds
• 1/4 cup (30 g) of flour of your choice (chickpea, rice, wheat, barley, etc.)
• 1 to 2 tablespoons of breadcrumbs or more flour
• Olive oil

RECIPE

1. Grate the zucchini or mix it in a blender. Lightly press a paper towel into them to remove excess water.
   
   
2. In a blender mix the carrots, ginger, garlic, and chili and add everything to a bowl with the zucchini.
   
   
3. Mix the chickpeas until they’re coarse, but not so much that they become a paste – add them to the bowl.
   
   
4. Make a mixture of the Turkish spices: cumin, coriander, and black pepper. In a small pan, heat ½ tablespoon of vegetable oil.
   
   When the oil becomes hot, add the spices and fry them until they become fragrant. This step is optional, so you can choose to skip it and use uncooked spices instead.
   
   
5. Add the spices to the bowl. Add cinnamon, cardamom, salt, flour, flax and mix together. If necessary, add breadcrumbs.
   
   
6. PAN FRIED FRITTERS:
   Shape the chickpea fritters and fry them in a lightly oiled pan on medium heat for 5-6 minutes on each side, or until golden brown.
   
   OVEN BAKED FRITTERS:
   Bake them at 200°C for 20-25 minutes.
   
   
7. Serve in a burger bun with chutney, ketchup, vegan mayonnaise and veggies such as tomato, onion, or salad.

Otherwise, chickpea patties can be found in our spicy red burger!

Lentil fritters

For an extra dose of healthy vegan protein, choose a legume that’s rich in it – lentils! With 26g protein per 100g you’ll be lifting heavy shopping bags like a big boy/girl and still have the energy to stand in the bus while going back from work!

Of course, that’s just one reason why lentil fritters are one of the most popular vegan recipes. Lentils are also extremely healthy! Honestly, if they were five times more expensive they’d be called a “superfood” ?

We’re just happy that this humble legume has kept its low price and high nutritional value.

Besides being over 25% protein, lentils are also an excellent source of iron, magnesium, zinc, and fiber!

This classic recipe for vegan lentil fritters comes with the help of a special guest: mushrooms!

INGREDIENTS

• 1 tablespoon ground flaxseeds
• 3 tablespoons water
• 3 tablespoons olive oil
• 225 g mushrooms, finely chopped
• 1 tablespoon soy sauce
• ½ teaspoon smoked paprika
• 1 small onion, chopped
• 2 cloves of garlic, minced
• ½ teaspoon salt
• ½ teaspoon pepper
• 1 ½ bag lentils (300 g), cooked
• 1 cup oats (100 g)

RECIPE

1. Preheat the oven to 200°C.
   
   
2. To make an egg substitute from flax seeds, combine the ground flax seeds and water in a small bowl. Leave it to sit.
   
   
3. In a large pan heat 1 tablespoon of olive oil on medium heat.
   
   
4. When the oil is hot, add the mushrooms and cook until all of the liquid has evaporated, about 7-8 minutes.
   
   
5. Add the soy sauce and paprika and cook for 2-3 more minutes. Then move it to a large bowl.
   
   
6. Add another tablespoon of olive oil to the pan. Once hot, add the onions and cook for 3-5 minutes or until they become translucent. Add garlic and cook for 2 minutes. Add salt and pepper and cook for 2 more minutes.
   
   
7. Move the onion to a blender, add the lentils, oats, and the flax “egg” mixture. Pulse until it forms a course texture, about 10-15 times.
   
   
8. Add the lentil mixture to the mushroom bowl. Combine well, by hand if necessary, and shape about 5 fritters. Put them on a tray lined with baking paper and cover with plastic wrap. Freeze for 20 minutes.
   
   
9. Remove the fritters from the freezer. In a large pan, heat the last tablespoon of olive oil on medium heat. Once hot, add 2 or 3 fritters, careful not to overcrowd the pan.
   
   
10. Cook for 5 minutes, then flip them over and cook for 5 more minutes. Repeat with the remaining lentil fritters.
    
    
11. To make the burgers, put the lentil fritters on a bun, add Dijon mustard, slices of tomato, and rucola.

You can find lentils in our green burger!

Bean fritters

Last, but not least – bean fritters! We love to make them with beans from the market, using lots of spicy sauce, so that we can’t fall asleep until 3 AM.

Jokes aside, bean fritters are just as delicious as lentil or chickpea fritters, and they’re made from legumes that everyone has at home.

Beans, like other legumes, carry lots of antioxidants and minerals such as iron, phosphorus, calcium, magnesium, and zinc. Likewise, they contain complex carbohydrates which (unlike white bread or white rice) raise your blood sugar at a slower rate and keep you feeling full longer.

These bean fritters are made with lots of cumin for that real Mexican kick, and we haven’t spared the chili either.

INGREDIENTS

• 2 cans of black beans (drained, washed and dried in a paper towel) or 400g cooked beans
• 1 tablespoon olive oil
• 3/4 cups finely chopped peppers
• 1 cup finely chopped yellow onion (1/2 big onion)
• 3 cloves garlic, minced
• 1 and 1/2 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon smoked paprika
• 1/2 cup breadcrumbs or oat flour
• 1/2 cut feta cheese
• 2 large eggs
• 1 tablespoon Worcestershire sauce
• 2 tablespoons ketchup, mayonnaise or BBQ sauce
• Pinch of salt and pepper

RECIPE

1. Preheat the oven to 160°C. Evenly spread the cooked beans onto a baking tray lined with baking paper and bake for 15 minutes, until they’re partly dry.
   
   
2. In the meantime, add the olive oil to a pan and over medium heat sauté the chopped pepper, onion, and garlic for about 5-6 minutes.
   
   
3. Move the sautéed mixture to a blender, gently squeezing out about half of the liquid. Mix/blend together and then add the black beans, cheese, eggs, and Worcestershire sauce. Pulse in the blender until combined but leaving larger pieces of beans intact.
   
   
4. Shape the bean fritters into patties – approximately 1/3 cup of mixture in each one.
   
   
5. Put the fritters onto a baking tray lined with baking paper and bake at 190°C for 10 minutes on each side, for a total of 20 minutes.
   
   
6. Serve on a burger bun with your favorite toppings!

PRO TIPS:

• Advice for a quicker preparation: you can freeze the fritters both baked and unbaked! Layer them one over the other with some baking paper in between so they don’t stick together and place them in a sealed container to freeze. Then you can just reheat for 5 minutes and enjoy whenever you’re hungry!

• Vegan version: These black bean fritters aren’t vegan. To turn them into vegan bean fritters, leave out the cheese and replace the Worcestershire sauce with any vegan sauce of your choice (i.e. salsa or vegan mayo) and replace the eggs with 1/3 cup of pureed sweet potato.

Surprise, surprise! We use beans in our yellow burgers:

Other popular fritters

Sometimes it seems that there are as many fritter combinations as there are vegetables on this planet! If you’re interested in learning more about the vegan diet we highly recommend you to read our blog post: Vegan Diet – A guide for Beginners (2019).

In our next blog posts you can expect recipes for:  

GREEN VEGGIE FRITTERS

• Spinach fritters ?
• Brussel sprout fritters ?
• Nettle fritters ?
• Broccoli fritters ?

CEREAL/GRAIN FRITTERS

• Millet fritters ?
• Rice fritters ?
• Soy fritters ?
• Buckwheat fritters ?
• Barley fritters ?
• Quinoa fritters ?

FRITTERS FROM OTHER WEIRD INGREDIENTS

• Mashed potato fritters ?
• Pumpkin fritters?
• Eggplant fritters?
• Cauliflower fritters?

Conclusion

Veggie fritters aren’t just healthy and cheap, they’re also really easy to make. In Barcode Mitra, fritters and patties aren’t just a part of our professional life, but also of our private life!

They’re loved by everyone, even the biggest opponents of vegetables (yes, we’re looking at you, Marko from 2^nd grade)! That’s why we always have a few of them in the freezer, be it for lazy dinners or complicated young guests.

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Author: Martina Beg