Zucchini and Potato Patties

1. 1. Prepare the Zucchini:
      • Grate the zucchini into a bowl and sprinkle with salt. Let sit for 10 minutes, then squeeze out excess water.
   2. Prepare the Potatoes:
      • • Peel and grate the potatoes, soak in cold water to prevent browning, then drain and squeeze out excess moisture.

   3. Prepare the Vegetables:
      • Chop the onion, grate the carrot, and chop the parsley.

1. 1. Combine Ingredients:
      • In a large bowl, mix the zucchini, potatoes, onion, carrot, and parsley. Add eggs, black pepper, breadcrumbs, and mozzarella cheese. Mix thoroughly.
   2. Form Patties:
      • • Shape the mixture into evenly sized patties.

   3. Cook the Patties:
      • Heat olive oil in a frying pan over medium heat. Fry the patties until golden brown on both sides, about 3-4 minutes per side.

1. Serve:
   • Drain on paper towels and serve hot.

Serving Suggestions:

• • Serve with a dollop of sour cream or a yogurt dip.

• Pair with a green salad for a light, balanced meal.
• Enjoy as a side with grilled chicken or fish.

Cooking Tips:

• • Ensure zucchini and potatoes are well-drained to prevent soggy patties.

• Adjust seasoning to taste before cooking.
• Use a non-stick pan for easier flipping and even cooking.

Nutritional Benefits:

• • Zucchini is rich in vitamins A and C, supporting immune health and skin.

• Potatoes are a great source of potassium and fiber, aiding digestion.
• Carrots provide beta-carotene, beneficial for eye health.

Dietary Information:

• • Gluten-Free Option: Use gluten-free breadcrumbs.

• Dairy-Free Option: Omit or replace the mozzarella with dairy-free cheese.

Nutritional Facts (Per Patty):

• • Calories: 120
  • Protein: 6g

• • Carbs: 12g
  • Fat: 7g
  • Fiber: 2g

Storage:

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat in a frying pan or oven to maintain crispiness.

Why You’ll Love This Recipe:

• • Quick and Easy: Minimal prep and cook time make this a convenient recipe.

• • Delicious: The blend of vegetables and cheese creates a flavorful and satisfying dish.
  • Versatile: Great as a snack, side dish, or main course.
  • Healthy: Packed with nutrient-rich vegetables for a balanced meal.

Conclusion:

These Zucchini and Potato Patties offer a delightful combination of crispy texture and flavorful, cheesy goodness. Whether you’re serving them as a snack, side, or light meal, they are sure to impress. Enjoy them fresh from the pan for the best experience, and don’t hesitate to customize with your favorite herbs and seasonings.

10 Frequently Asked Questions:

1. 1. Can I bake the patties instead of frying them?
      Yes, bake at 375°F (190°C) for 20-25 minutes, flipping halfway through.
   2. Can I make the patties ahead of time?
      Yes, you can prepare the mixture and refrigerate it for up to 24 hours before frying.

1. 1. Can I freeze the patties?
      Yes, freeze the cooked patties and reheat them in the oven or pan for best results.
   2. What other cheese can I use?
      Cheddar, gouda, or feta can be great substitutes for mozzarella.
   3. What sauce pairs well with these patties?
      A garlic yogurt sauce, tzatziki, or even marinara would complement the flavors.

1. 1. Can I add other vegetables to the mix?
      Absolutely, grated carrots, spinach, or bell peppers can be added for extra flavor.
   2. Can I make these vegan?
      Yes, replace eggs with flaxseed eggs and use a vegan cheese alternative.
   3. Can I skip the breadcrumbs?
      You can substitute breadcrumbs with almond flour or oats for a gluten-free option.

1. What’s the best oil for frying?
   Use a high smoke-point oil like olive oil, canola, or sunflower oil.
2. How do I prevent the patties from falling apart?
   Make sure to drain excess moisture from the zucchini and potatoes, and ensure the mixture is well-combined with eggs and breadcrumbs for binding.