Zucchini and Potato Patties
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.