These are nut-and-oat veggie patties — held together with yeast extract, breadcrumbs, and egg, then shallow-fried until crisp on the outside. They take 35 minutes start to finish and make 12 patties at once, which is the real reason to bother with this recipe.
Ingredient notes
- Mixed nuts: Any unsalted blend works — cashews, walnuts, and almonds are common. Avoid nuts with added oil or seasoning, which throw off the texture and salt level.
- Yeast extract (Marmite/Vegemite): This is the savory backbone of the patty. Don’t skip it or substitute soy sauce — the flavor profile changes significantly. A little goes a long way.
- Fresh wholemeal breadcrumbs: These are made from day-old wholemeal bread blitzed in a food processor, not dried panko. They bind more tightly and keep the patty from crumbling.
- Vegetable stock: Use a low-sodium stock so you can control the salt. Full-sodium stock plus yeast extract can make the patties quite salty.
The short version of why this works
Two things actually hold this patty together: finely chopped nuts and the mandatory chill time. Chopping the nuts fine — not coarsely — means they knit into the oats and breadcrumbs instead of sitting as loose chunks that crack the patty apart. The one-hour fridge rest is what lets the breadcrumbs absorb the stock fully and the mixture firm up enough to handle the pan without falling apart. Skip the chill and you’ll be scraping pieces off the skillet.
Mistakes to avoid
- Skipping the flour coat: The flour layer creates a barrier that keeps the patty from sticking and helps form the crust. If you skip it, the outside tears when you flip.
- Using too much oil: Shallow-fry means a thin, even layer — about 2–3 mm in the pan. Too much oil and the patties absorb it and turn greasy rather than crisping up.
- Flipping too early: Wait until the bottom is visibly golden before flipping. These patties don’t release cleanly from the pan until a proper crust has formed. Forcing it early breaks them.
- Rough chopping the nuts: Large nut pieces create weak spots. Use a food processor in short pulses, or chop by hand until the pieces are no bigger than a breadcrumb.
- Making the patties too thick: Divide the mixture into 12 equal portions and keep them flat — about 1 cm thick. Thicker patties stay cold in the center and don’t cook evenly in the 10-minutes-per-side window.
Make-ahead notes
The uncooked, flour-coated patties keep well in the fridge for up to 3 days — stack them with parchment between each one and cover tightly. For longer storage, freeze them on a flat tray until solid, then transfer to a zip-lock bag; they’ll keep for up to 2 months. Cook from frozen over medium-low heat, adding 3–4 minutes per side. Already-cooked patties reheat well in a dry skillet over medium heat for about 3 minutes per side, which brings the crust back. The microwave works in a pinch but softens the exterior. Skip the egg in the mix — it makes the patty mushy if you’re planning to freeze a large batch and reheat later; a tablespoon of flaxseed meal mixed with 3 tablespoons of water holds just as well and freezes cleaner.
Crispy Nut & Oat Veggie Burgers (Make-Ahead)
Equipment
- 10-inch non-stick skillet
- Large mixing bowl
- Sharp chef’s knife or food processor (for chopping nuts)
- Baking sheet or flat tray (for chilling patties)
- parchment paper
- Spatula (wide, flat — for flipping patties)
Ingredients
- 2 tablespoons vegetable oil for sautéing the onion
- ½ cup vegetable oil for shallow frying
- 1 large onion chopped
- ½ teaspoon ground coriander
- 1 ½ cups mixed nuts unsalted, finely chopped, 225g
- ½ teaspoon dried parsley
- ½ cup fresh wholemeal breadcrumbs 75g
- ¼ cup rolled oats 25g
- 1 teaspoon yeast extract
- ¾ cup vegetable stock 180ml
- 1 medium egg free-range
- ¼ cup plain flour for coating, 30g
- 1 pinch salt to taste
- 1 pinch ground black pepper to taste
Instructions
- Heat the 2 tablespoons of vegetable oil in a skillet over medium heat and gently fry the chopped onion until soft but not brown.2 tablespoons vegetable oil, 1 large onion
- Stir in the ground coriander and cook for a further minute. Remove from the heat.1/2 teaspoon ground coriander
- Finely chop the mixed nuts using a knife or food processor — aim for small, even pieces no larger than a grain of rice.1 1/2 cups mixed nuts
- Add the chopped nuts to the onion mixture along with the dried parsley, breadcrumbs, rolled oats, yeast extract, and vegetable stock. Season with salt and pepper to taste. Stir until evenly combined.1 1/2 cups mixed nuts, 1/2 teaspoon dried parsley, 1/2 cup fresh wholemeal breadcrumbs, 1/4 cup rolled oats, 1 teaspoon yeast extract, 3/4 cup vegetable stock, 1 pinch salt
- Beat the egg and stir it into the mixture until fully incorporated.1 medium egg
- Divide the mixture into 12 equal portions. Shape each portion into a flat burger patty and roll in the plain flour to coat on all sides.1/4 cup plain flour
- Cover the shaped patties and refrigerate for at least 1 hour. This rest allows the breadcrumbs to fully absorb the stock and firms the mixture so the patties hold together during frying. Do not skip this step.
- Gently fry the patties in a shallow layer of vegetable oil over medium heat for 4–5 minutes on each side, until deep golden brown and heated through. Do not move them until the crust has set, or they may break apart.1/2 cup vegetable oil
Notes
Nutrition
FAQ
Can I make these patties vegan by leaving out the egg?
Yes — replace the egg with a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water, rested for 5 minutes). It binds the mixture effectively without changing the flavor, and the patties hold their shape through frying just as well.
Can I bake these instead of frying them?
You can bake them at 400°F (200°C) for about 20–25 minutes, flipping once halfway through. Brush or spray both sides lightly with oil first — without it, the exterior dries out rather than crisping. The texture won’t be quite as firm as pan-fried, but it works well for a batch of 12.
How do I stop the patties from falling apart in the pan?
The two most common causes are skipping the fridge chill and using coarsely chopped nuts. Make sure the mixture has rested for the full hour and that the nuts are chopped fine before you shape and flour the patties. A cold, firm patty going into a hot pan with a proper flour coat is what keeps it intact.
What to cook next
- Veggie Sauce Burger Perfection
- Five Guys Veggie Sandwich Style
- Chef’s McPlant Burger Recreation
- Veggie Whopper Copycat Recipe