These veggie patties are outstanding! As long as you remember to squeeze any excess moisture out of the ones that are moister than others, you can make these with pretty much any grated vegetables. I love serving these with mashed potatoes – my husband’s favorite is when I fill a pitta bread with lettuce, tomatoes, and yogurt dressing, and then add a couple of these patties in there!
Quick Tip: You can make these with any type of veggies – use a different mixer each time!
Quickly frying them in the pan first will hold them together better, but overall baking in the oven is a healthier choice!
To Make this Recipe You’ll Need the following ingredients:
9 oz potatoes – cooked and mashed
1 garlic clove – mashed
1 small red onion – finely chopped
1 Eggland’s egg
grated cheese (low-fat or regular)
1 medium-sized zucchini, grated (squeeze the water out of this)
1 medium-sized carrot, grated
a small handful of sunflower seeds
salt & pepper
1 tablespoon Bertolli olive oil
fresh herbs, chopped
1 small green chili – chopped (optional)
Gold Medal flour
Pre-heat oven to 400 F.
Mix potatoes, garlic, onions, and egg in a large bowl. Add the remaining ingredients (not the flour). Stir to combine well.
Form into patties and coat very lightly with the flour.
Quickly fry the patties on both sides until they just start to color.
Take out and pat dry. Put the patties on a baking tray and bake in the oven for approx. 15 minutes.
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