Zucchini Veggie Patties

Zucchini Veggie Patties

Ingredients

• 2 medium zucchini (grated)

• 1 small carrot (grated)

• ½ small onion (finely chopped)

• 2 cloves garlic (minced)

• 1 egg

• ½ cup breadcrumbs (or oat flour)

• ¼ cup grated Parmesan cheese

• 2 tbsp chopped parsley or cilantro

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp paprika

• 2–3 tbsp olive oil (for frying)

Instructions

1. Prepare the Zucchini
   Grate the zucchini and sprinkle a little salt on it. Let it sit for 5–10 minutes, then squeeze out as much water as possible using a clean cloth or paper towel.

2. Mix the Ingredients
   In a bowl combine zucchini, grated carrot, onion, garlic, egg, breadcrumbs, Parmesan cheese, parsley, salt, pepper, and paprika. Mix well until it forms a thick mixture.

3. Shape the Patties
   Take about 2 tablespoons of mixture and shape into small patties.

4. Cook the Patties
   Heat olive oil in a skillet over medium heat. Cook the patties for 3–4 minutes per side until golden brown and crispy.

5. Serve
   Serve warm with yogurt dip, garlic sauce, or sour cream.

Simple Yogurt Dip (Optional)

• ½ cup Greek yogurt

• 1 tsp lemon juice

• 1 small garlic clove (grated)

• Pinch of salt

Mix everything together and serve with the patties.

Q&A

Q: Why do I need to squeeze water from zucchini?
Zucchini contains a lot of water. Removing it keeps the patties crispy and prevents them from falling apart.

Q: Can I bake these instead of frying?
Yes. Bake at 200°C (400°F) for 18–20 minutes, flipping halfway.

Q: Can I make them in the air fryer?
Yes. Air fry at 180°C (350°F) for 10–12 minutes until golden.

Q: How do I store leftovers?
Keep in an airtight container in the refrigerator for 3 days.

Q: Can I make them gluten-free?
Yes. Use gluten-free breadcrumbs or oat flour.