Breakfast Vegetable Patties
These crispy, golden breakfast vegetable patties are packed with fresh veggies and cheese for a wholesome morning treat.
Ingredients
- •2 medium zucchini, grated
- •1 large russet potato, peeled and grated
- •1/2 cup yellow onion, finely diced
- •2 large eggs, lightly beaten
- •1/3 cup all-purpose flour
- •1/2 cup cheddar cheese, shredded
- •2 tablespoons fresh chives, chopped
- •1 teaspoon kosher salt
- •1/2 teaspoon black pepper
- •3 tablespoons olive oil for frying
Instructions
- 1
Place the grated zucchini and potato into a clean kitchen towel and squeeze as hard as you can to remove excess moisture.
- 2
Transfer the squeezed vegetables to a large mixing bowl and add the diced onion, beaten eggs, flour, shredded cheddar, chives, salt, and pepper.
- 3
Mix the ingredients thoroughly until the flour and eggs bind the vegetables and cheese together into a cohesive batter.
- 4
Heat the olive oil in a large skillet over medium-high heat until shimmering.
- 5
Scoop quarter-cup portions of the mixture into the pan, flattening them gently with a spatula to form round patties.
- 6
Cook for 4 to 5 minutes on the first side until deeply golden brown and crisp, then flip and cook for another 3 to 4 minutes.
- 7
Transfer the cooked patties to a paper towel-lined plate to drain any excess oil and keep them warm while you finish the batch.
💡 Chef tips
- Squeezing the liquid out of the zucchini and potato is the most important step for achieving a crispy texture instead of a soggy one.
- You can shape the patties the night before and store them on a parchment-lined plate in the fridge until ready to fry in the morning.
- Serve these warm alongside a dollop of sour cream, Greek yogurt, or a poached egg for a complete breakfast.
✅ How it should turn out
The finished patties should be crispy and golden-brown on the outside with a tender, flavorful, and cheesy vegetable interior.