Breakfast Vegetable Patties
These golden, crispy vegetable patties are a nutritious and savory way to start your day with a satisfying crunch.
Ingredients
- •2 cups grated zucchini (squeezed dry)
- •1 cup grated carrots
- •1/2 cup finely chopped red onion
- •2 large eggs, lightly beaten
- •1/2 cup all-purpose flour
- •1/2 cup shredded cheddar cheese
- •1/4 cup chopped fresh parsley
- •1/2 teaspoon garlic powder
- •1/2 teaspoon kosher salt
- •1/4 teaspoon black pepper
- •3 tablespoons olive oil for frying
Instructions
- 1
Place the grated zucchini in a clean kitchen towel and squeeze firmly to remove as much liquid as possible; this is crucial for crispy patties.
- 2
In a large mixing bowl, combine the dried zucchini, grated carrots, red onion, eggs, flour, cheddar cheese, parsley, garlic powder, salt, and pepper.
- 3
Stir the mixture until well combined and the flour is fully incorporated.
- 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 hot skillet, flattening it slightly with a spatula.
- 6
Cook for 4 to 5 minutes per side until the patties are deep golden brown and cooked through.
- 7
Transfer the finished patties to a paper towel-lined plate to drain any excess oil before serving.
💡 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 and keep it refrigerated, but add the flour and eggs only right before frying to maintain the best texture.
- Serve these patties topped with a dollop of Greek yogurt or sour cream for an extra creamy finish.
✅ How it should turn out
The finished patties should be crispy and golden-brown on the outside, tender and savory on the inside, with a delightful aroma of sautéed vegetables and melted cheese.