Prepare the Zucchini: Grate the courgette and season it with salt.

Leave it to drain for a few minutes to remove excess moisture.

Squeeze out any remaining liquid.

Prepare the Vegetables: Grate the potatoes and carrots.

Finely chop the onion and parsley.

Remove Excess Moisture: Squeeze the grated potatoes well to remove excess water.

Ensure the zucchini is also well-squeezed to avoid soggy patties.

Mix Ingredients: In a large bowl, combine the squeezed zucchini, potatoes, grated carrots, chopped onion, and parsley.

Add cheese to taste, then crack in the eggs and mix thoroughly.

Season with salt and pepper.

Add 4-6 tablespoons of breadcrumbs to bind the mixture. Adjust the amount if the mixture is too wet or too dry.

Form and Cook the Patties: Heat oil in a large skillet over medium heat.

Form the mixture into small patties.

Place the patties in the skillet and cook for 8-10 minutes on each side, or until golden brown and cooked through.

Serve: Serve the patties hot with your favorite accompaniments.