Veggie Patties

Veggie Patties


Prep Time: 25 Min

Chill Time: 30 Min +

Cook Time: 14 - 17 Min

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1. Take the shredded zucchini and potato and place them in the center of a clean towel. Fold the towel around the shreds and twist the top of the towel pushing down on the shreds. This will force a good amount of liquid out of the shreds. Do not over press them, we need a little moisture for binding.

 

1. Place the shredded zucchini, carrot, and potato in a medium sized mixing bowl. Add the breadcrumbs and all seasonings. Use your hands to work the mixture together combining all of the spices.

 

1. Press the mixture in to a standard ice cream scoop. Use a spoon to press the mixture firmly in to the scoop. Transfer the balls (approximately 12 – 14) to a parchment lined baking sheet. Once finished, refrigerate the balls for at least 30 minutes.

**If you are left with extra mixture but not enough for a full sized patty, form it anyways to use as a testing patty for frying.
 

1. Bring a large frying pan to temperature on medium. Add the EVOO and vegetable oil and allow the oil to heat up. Use your testing patty to confirm the oil is hot enough. You want a good sizzle when the patty hits the pan.

 

1. Once the oil is thoroughly heated, place half the balls in to the pan. After 2 minutes of sizzling away, use a spatula to press the balls down in to patties. Allow another 2 minutes of frying. Flip and continue cooking the other side for 3 – 4 minutes until crispy and brown on both sides.

 

1. Transfer the cooked patties to a paper towel lined plate and salt them immediately. Continue with the remaining balls until all patties are fried.

 

1. For service, a dollop of sour cream and some sliced avo pair perfectly with the crispy patties. Keep the hot sauce handy too!

 

1. ENJOY!

                   Grocery List

• 2 Carrots, washed and grated
• 2 Russet Potatoes, peeled and grated
• 2 Zucchinis, grated
• ½ C Breadcrumbs
• 1 heaping Tsp. Seasoning Salt
• ½ Tsp. Onion Powder
• ½ Tsp. Garlic Powder
• ½ Tsp. Black Pepper
• 1 Tsp. Dried Parsley
• ½ C EVOO
• ¼ C Vegetable Oil

 

• Sour Cream, Sliced Avo, Hot Sauce - Garnish