Baked Zucchini–Seitan Patties

These are not delicate fritters; they’re solid, savory patties! Firm enough to hold their shape, versatile enough to be eaten on their own or used as burger-style fillings.

Made with grated zucchini and seitan flour, baked instead of fried, they work beautifully as a main protein component, including in simple rice-cake burgers! 😉

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Zucchini–Seitan Patties

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• Prep time: 15 minutes

• Cooking time: 15–20 minutes

• Total time: 30–35 minutes

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Ingredients 

• 4 grated zucchini

• 1/2 cup seitan flour

• 2 tbsp ground flaxseed + 6 tbsp water (flax “egg”)

• 2–3 tbsp unsweetened plant-based milk (almond, rice, or oat)

• 1/4 cup nutritional yeast (for flavor & protein)

• 1/2 tsp smoked paprika

• 1/4 tsp black pepper

• 1/2 tsp salt

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Instructions

1. Prepare flax egg

Mix 2 tbsp ground flaxseed with 6 tbsp water. Let it sit for 5–10 minutes to thicken.

2. Prepare zucchini

Grate zucchini, place in a bowl, sprinkle with salt, and let sit for 10 minutes, then squeeze out as much liquid as possible using your hands or a clean towel. This step decides whether your fritters are crispy or soggy.

3. Mix ingredients

• In a bowl, combine zucchini, seitan, nutritional yeast, spices, salt, and pepper. 
• Add the flax egg and plant milk, and mix until it forms a slightly sticky, holdable batter.

4. Form patties

• Divide the mixture into 16 equal portions and shape into flat, compact patties.
• Place them on a baking tray lined with parchment paper.

5. Bake patties

• Preheat oven to 200°C (390°F). Line a baking tray with parchment paper. 
• Place fritters on a tray and bake 15–20 minutes, flipping halfway, until golden and firm.

6. Serving ideas:

• As standalone patties with a yogurt-style dip

• In lettuce wraps

• As rice cake burgers 

  
  
  

• Cold, sliced into salads or bowls

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Nutrition (per fritter, 8 fritters)

• Calories: ~80 kcal

• Protein: ~7 g

• Carbohydrates: ~6 g

• Fiber: ~2 g

• Fat: ~1.5 g

• Sugars: <1 g

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