Breakfast Vegetable Patties
These golden, crispy vegetable patties are a nutritious and savory way to start your morning, packed with fresh garden flavors.
Ingredients
- •2 cups shredded zucchini, squeezed dry
- •1 cup shredded carrots
- •1/2 cup finely chopped red onion
- •2 large eggs, lightly beaten
- •1/2 cup all-purpose flour
- •1/2 cup grated Parmesan cheese
- •1/4 cup chopped fresh parsley
- •1 teaspoon garlic powder
- •1/2 teaspoon salt
- •1/4 teaspoon black pepper
- •3 tablespoons olive oil for frying
Instructions
- 1
Place the shredded zucchini in a clean kitchen towel and squeeze firmly to remove as much moisture as possible; this is crucial for crispy patties.
- 2
In a large mixing bowl, combine the dried zucchini, shredded carrots, chopped onion, eggs, flour, Parmesan cheese, parsley, garlic powder, salt, and pepper.
- 3
Stir the mixture until well combined and the vegetables are evenly coated with the flour and egg binder.
- 4
Heat the olive oil in a large non-stick skillet over medium heat.
- 5
Scoop about 1/4 cup of the vegetable mixture for each patty and drop it into the skillet, flattening it slightly with a spatula.
- 6
Cook for 4 to 5 minutes per side, or until the patties are deep golden brown and cooked through.
- 7
Transfer the cooked patties to a paper towel-lined plate to drain any excess oil before serving warm.
💡 Chef tips
- For a gluten-free version, substitute the all-purpose flour with an equal amount of chickpea flour or almond flour.
- You can prepare the vegetable mixture the night before, but wait to add the salt until just before cooking to prevent the vegetables from releasing too much water.
- Store leftover patties in an airtight container in the refrigerator for up to 3 days and reheat them in a toaster oven to regain their crispness.
✅ How it should turn out
The finished patties should be beautifully golden-brown and crispy on the outside, with a tender, moist center that smells of fresh herbs and toasted cheese.