Carrot zucchini and potato patties

Name: Carrot zucchini and potato patties
Cuisine: European
Ingredients: 2 potatoes; 2 carrots; One zucchini; One tsp garlic powder; One tsp onion powder; One tsp dried oregano; One tsp paprika

4 steps

These veggie patties are so incredibly versatile that you could make them a regular lunch or dinner choice without getting bored. Try them over a salad, with steam vegetables, topped with salsa, in a lettuce or Cabbage leaf, dipped into natural ketchup, or any other way you can dream up.

Updated at: Wed, 16 Aug 2023 16:18:49 GMT

Nutrition balance score

Great

Glycemic Index

High

Glycemic Load

Moderate

Nutrition per serving

Calories92.6 kcal (5%)

Total Fat0.4 g (1%)

Carbs20.7 g (8%)

Sugars3.3 g (4%)

Protein2.9 g (6%)

Sodium29 mg (1%)

Fiber3.5 g (13%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2potatoes

2carrots

1zucchini

1 tspgarlic powder

1 tsponion powder

1 tspdried oregano

1 tsppaprika

Instructions

Step 1

Add 3" of water to a medium sized pot, bring it to a boil, and add a steaming basket. Place the potatoes and carrots in the basket, cover, and steam for 15 to 20 minutes, until tender. Remove from heat and cool completely.

Step 2

Preheat oven to 350ﾟF / 180ﾟC. Line a baking sheet with parchment paper.

Step 3

Grate the zucchini and place it in a muslin cloth or nut milk bag to squeeze out all the water. Make sure that the zucchini is very dry: otherwise it will take the Patty's longer to crisp up in the oven. Add it to a mixing bowl. Grate the potatoes and carrots and place them in the bowl with the grated zucchini. Add the garlic powder, onion powder, drydo regano, and paprika and mix until combined.

Step 4

Is form the mixture into about 8 patties and place them on the baking sheet. Placed in the oven and cook for 45 to 60 minutes, until browned and crispy, flipping them halfway through. Allow the patties to cool for 10 to 15 minutes before eating them so they firm up.