These Zucchini and Vegetable Patties are packed with the goodness of zucchini, carrots, potatoes, and cheese, making them a tasty and nutritious option. Perfectly seasoned and lightly fried, they are crispy on the outside and soft on the inside. Serve them with a creamy garlic dip for an irresistible bite!
Preparation Time:
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
Ingredients
For the Patties:
- 1 zucchini
- 1 teaspoon salt (for draining zucchini)
- 2 eggs
- 1 carrot, grated
- 1 potato, grated
- A handful of fresh dill, chopped
- 100 g cheese, grated (cheddar or mozzarella works well)
- 1 clove of garlic, minced
- Salt, to taste
- 1/2 teaspoon paprika
- 1/2 teaspoon black pepper
- 4 tablespoons oatmeal
- 2 tablespoons flour (all-purpose or any preferred type)
- Vegetable oil, for frying
For the Garlic Dill Sauce:
- 2 tablespoons sour cream
- 1 tablespoon mayonnaise
- A handful of fresh dill, chopped
- 1 clove of garlic, minced
Directions
- Prepare the Zucchini:
- Grate the zucchini and sprinkle with 1 teaspoon of salt.
- Let it sit for 15 minutes to draw out excess moisture.
- Squeeze the zucchini well to remove as much juice as possible, using your hands or a clean cloth.
- Mix the Vegetables:
- In a large bowl, add the squeezed zucchini, eggs, grated carrot, and grated potato.
- Stir in the chopped dill, grated cheese, minced garlic, salt, paprika, and black pepper.
- Add the oatmeal and flour, then mix until smooth and well combined.
- Shape the Patties:
- Grease your hands with a little oil to prevent sticking.
- Form the mixture into small patties, about the size of your palm.
- Fry the Patties:
- Heat vegetable oil in a frying pan over medium heat.
- Fry the patties on both sides for 3-4 minutes each, or until they are golden brown and crispy.
- Prepare the Garlic Dill Sauce:
- In a small bowl, mix together sour cream, mayonnaise, chopped dill, and minced garlic.
- Stir until well combined.
- Serve:
- Serve the warm patties with the garlic dill sauce on the side. Enjoy immediately for the best taste and texture.
Serving Suggestions
- Serve as a side dish with grilled meats, a salad, or on their own as a light meal.
- These patties are great when paired with fresh greens, steamed vegetables, or a bowl of soup.
- Try them in a sandwich or wrap with lettuce, tomatoes, and your favorite sauce.
Cooking Tips
- Moisture Control: Be sure to drain the zucchini well to avoid soggy patties. The less moisture, the better the texture.
- Cheese Choice: Use a cheese that melts well, like mozzarella or cheddar, to add richness and bind the patties.
- Baking Option: For a lighter version, bake the patties at 180°C (350°F) for 15-20 minutes, flipping halfway through.
Nutritional Benefits
- Rich in Vegetables: Packed with zucchini, carrots, and potatoes, providing fiber, vitamins, and minerals.
- High in Protein: Eggs and cheese contribute to the protein content, making this dish more filling.
- Low in Carbs: Oats add a touch of whole grains, but overall, the patties are low-carb compared to traditional potato cakes.
Dietary Information
- Vegetarian: This recipe is perfect for vegetarians looking for a satisfying veggie dish.
- Gluten-Free Option: Use gluten-free oats and flour to accommodate gluten-free diets.
- Low-Sugar: Contains no added sugars, making it a healthy choice.
Nutritional Facts (per serving, approximately 6 patties)
- Calories: 120
- Protein: 6 g
- Carbohydrates: 12 g
- Fat: 6 g
Storage Tips
- Refrigerate: Store leftover patties in an airtight container in the fridge for up to 3 days.
- Freeze: Patties can be frozen for up to 1 month. Reheat in the oven or on the stovetop until warm.
- Reheat: Heat in a non-stick skillet or oven at 175°C (350°F) until crispy.
Why You’ll Love This Recipe
- Quick and Easy: Simple ingredients and minimal prep make this a quick dish to prepare.
- Healthy and Satisfying: Loaded with vegetables and cheese, these patties are both nutritious and delicious.
- Great for Any Meal: Serve as a snack, side, or main course—it’s versatile enough for any time of day.
- Kid-Friendly: The mild flavors and cheesy texture make it a hit with kids.
Conclusion
These Zucchini and Vegetable Patties are a delightful way to enjoy your veggies in a new and exciting form. Crispy, cheesy, and full of flavor, they’re perfect for when you need a quick and satisfying bite. Paired with the creamy garlic dill sauce, they make a fantastic meal for any occasion.
Frequently Asked Questions
- Can I bake these patties instead of frying them?
Yes, bake at 180°C (350°F) for 15-20 minutes, flipping halfway for even cooking. - Can I use other vegetables?
Absolutely! Grated sweet potatoes, bell peppers, or even spinach would work well. - Can I skip the flour?
The flour helps bind the patties, but you can replace it with additional oats or almond flour for a gluten-free option. - How do I prevent the patties from falling apart?
Ensure the zucchini is well-drained and the mixture is not too wet. Adding an extra tablespoon of flour can help with binding. - Can I add spices or herbs?
Yes, feel free to add your favorite herbs like parsley, thyme, or basil for extra flavor. - What cheese works best in this recipe?
Mozzarella, cheddar, or a mix of cheeses will give the best texture and flavor. - Is the sauce necessary?
The sauce is optional but highly recommended as it adds a creamy, tangy contrast to the patties. - Can these be made vegan?
Replace eggs with flax eggs (1 tablespoon flaxseed mixed with 3 tablespoons water per egg) and use a vegan cheese substitute. - Can I make the mixture ahead of time?
Yes, you can prepare the mixture and refrigerate it for up to 24 hours before cooking. - How do I know when the patties are cooked?
The patties should be golden brown and firm to the touch when fully cooked.
Enjoy making and eating these delicious Zucchini and Vegetable Patties!