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These savory patties are the perfect balance of fresh vegetables and herbs, making them both tasty and nutritious. Whether you’re after a light snack, a side dish, or even a vegetarian main course, these versatile patties will hit the spot. Let’s get cooking!

Preparation Time

Prep Time: 15 minutes
Cook Time: 16-20 minutes

Total Time: 31-35 minutes

Ingredients

Zucchini (Courgette): 1, grated
Potatoes: 2, grated

Onion: 1, finely chopped
Carrots: 2, grated
Fresh Parsley: Chopped, to taste

Eggs: 2
Breadcrumbs: 4-6 tablespoons
Cheese: To taste (cheddar, mozzarella, or your favorite)

Oil: For frying
Salt and Pepper: To taste

Directions

1. Prepare the Zucchini:

Grate the zucchini.

Sprinkle with salt and set aside for a few minutes to draw out excess moisture.

2. Prepare the Vegetables:

Chop the onion and parsley finely.
Grate the potatoes and carrots.

3. Remove Excess Moisture:

Squeeze out the grated potatoes to remove excess water.
Do the same for the zucchini.

4. Mix Ingredients:

In a large bowl, combine the squeezed zucchini, potatoes, onion, carrots, and parsley.

Add cheese to your preference.
Crack the eggs into the mixture and mix thoroughly.
Season with salt and pepper.

Stir in 4-6 tablespoons of breadcrumbs to help bind the mixture.

5. Form and Cook the Patties:

Heat oil in a skillet over medium heat.
Form the mixture into small patties.

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

Serving Suggestions

Serve hot with a dollop of sour cream or yogurt.
Pair with a fresh salad or your favorite dipping sauce.

Cooking Tips

Squeeze out as much water as possible from the vegetables to prevent soggy patties.
Adjust the amount of breadcrumbs if the mixture is too wet or too dry.

Nutritional Benefits

Vegetables: These patties are loaded with vitamins and fiber.

Oil: Using minimal oil helps keep them relatively low in fat.

Dietary Information

Gluten-Free: Use gluten-free breadcrumbs.
Dairy-Free: Omit the cheese or substitute with a dairy-free alternative.

Nutritional Facts (per serving)

Calories: 120
Protein: 5g
Fat: 6g

Carbohydrates: 12g
Fiber: 3g

Storage Tips

Store leftover patties in an airtight container in the fridge for up to 3 days.

Reheat in a skillet or oven until warmed through.

Why You’ll Love This Recipe

Healthy: Packed with veggies for a nutritious boost.
Versatile: Easily customizable with different herbs and cheeses.

Convenient: Great for meal prep and perfect for any time of the day.

Conclusion

Thanks for joining me in making these tasty Zucchini and Potato Patties. Easy to prepare and delicious, they’re sure to be a hit. Let me know where you’re watching from in the comments. Happy cooking, and see you next time!

Zucchini and Potato Patties

Author: Olivia
Total Time: 35mins

Print Recipe

Description

Instructions

1. Prepare the Zucchini:

Grate the zucchini.
Sprinkle with salt and set aside for a few minutes to draw out excess moisture.

2. Prepare the Vegetables:

Chop the onion and parsley finely.
Grate the potatoes and carrots.

3. Remove Excess Moisture:

Squeeze out the grated potatoes to remove excess water.

Do the same for the zucchini.

4. Mix Ingredients:

In a large bowl, combine the squeezed zucchini, potatoes, onion, carrots, and parsley.
Add cheese to your preference.

Crack the eggs into the mixture and mix thoroughly.
Season with salt and pepper.
Stir in 4-6 tablespoons of breadcrumbs to help bind the mixture.

5. Form and Cook the Patties:

Heat oil in a skillet over medium heat.
Form the mixture into small patties.
Fry the patties in the skillet for 8-10 minutes on each side, or until golden brown and cooked through.

Prep Time: 15mins
Cook Time: 20mins

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