Crispy Vegetable Cheese Patties
These crispy vegetable cheese patties are golden on the outside, soft on the inside, and packed with fresh vegetables and melted cheese. They make a delicious snack, light lunch, or appetizer and are perfect for both kids and adults.
Ingredients
- 2 cups grated potatoes
- 1 cup grated carrot
- 1 cup finely chopped cabbage or zucchini
- 1 cup shredded cheese
- 2 eggs
- 3 green onions, chopped
- 3 tablespoons flour or breadcrumbs
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- Salt to taste
- 2 tablespoons chopped parsley or dill
- Oil for frying
Instructions
- Place the grated potatoes in a clean towel and squeeze out excess moisture.
- In a large bowl, combine potatoes, carrot, cabbage or zucchini, cheese, eggs, green onions, flour, garlic powder, salt, pepper, and parsley. Mix well.
- Shape the mixture into small patties or logs using your hands.
- Heat a little oil in a skillet over medium heat.
- Fry the patties for 3–4 minutes on each side until golden brown and crispy.
- Transfer to a paper towel-lined plate to remove excess oil.
- Serve warm with yogurt sauce, ketchup, or garlic dip.
Description
These savory vegetable patties are crispy, cheesy, and loaded with flavor. The vegetables keep them soft and moist while the cheese creates a rich and comforting texture. They’re easy to make and perfect as a healthy snack or quick meal.
Q/A
Q: Can I bake these instead of frying?
A: Yes, bake them at 400°F (200°C) for about 20–25 minutes, flipping halfway through.
Q: What cheese works best?
A: Mozzarella, cheddar, or parmesan all work great.
Q: Can I make them ahead of time?
A: Yes, prepare the patties and refrigerate before cooking.
Q: How do I keep the patties crispy?
A: Remove excess moisture from the vegetables before mixing.
Q: Can I freeze these patties?
A: Yes, freeze cooked patties in an airtight container for up to 2 months.