Breakfast Vegetable Patties
These crispy, golden breakfast vegetable patties are packed with nourishing veggies and herbs for a wholesome start to your morning.
Ingredients
- •2 medium zucchini, grated
- •1 large carrot, peeled and grated
- •1 cup russet potato, peeled and grated (150g)
- •3 large eggs, lightly beaten
- •1/3 cup all-purpose flour (40g)
- •3 green onions, finely sliced
- •2 cloves garlic, minced
- •1 teaspoon salt
- •1/2 teaspoon black pepper
- •3 tablespoons olive oil for frying
Instructions
- 1
Place the grated zucchini, carrot, and potato into a clean kitchen towel and squeeze out as much excess moisture as possible.
- 2
Transfer the squeezed vegetables to a large mixing bowl and add the sliced green onions and minced garlic.
- 3
Add the beaten eggs, flour, salt, and black pepper to the bowl, then stir well until all the ingredients are evenly combined into a thick batter.
- 4
Heat the olive oil in a large skillet over medium-high heat until shimmering.
- 5
Drop quarter-cup portions of the vegetable mixture into the hot skillet, pressing them down gently with a spatula to form neat patties.
- 6
Fry for 3 to 4 minutes on each side until golden brown and crispy, then transfer to a paper towel-lined plate to drain.
- 7
Repeat with the remaining batter, adding a little extra oil if needed, and serve warm.
💡 Chef tips
- Make-ahead tip: You can form the patties ahead of time and store them raw on a parchment-lined tray in the fridge for up to 24 hours before frying.
- Storage: Leftover cooked patties can be kept in an airtight container in the refrigerator for up to 3 days and reheated in a toaster oven or skillet to restore crispness.
✅ How it should turn out
The finished patties should be wonderfully crisp and golden on the outside with a tender, flavorful vegetable center that smells fragrant with garlic and fresh scallions.