These veggie patties are outstanding! As long as you remember to squeeze any excess moisture out of the ones that are moister than others, you can make these with pretty much any grated vegetables. I love serving these with mashed potatoes – my husband’s favorite is when I fill a pitta bread with lettuce, tomatoes and yogurt dressing, and then add a couple of these patties in there!
Quickly frying them in the pan first will hold them together better, but overall baking in the oven is a healthier choice!
Ingredients
- 9 to 10 oz potatoes – cooked and mashed
- 1 garlic clove – mashed
- 1 small red onion – finely chopped
- 1 Eggland’s egg
- grated cheese (low-fat or regular)
- 1 medium sized zucchini, grated (squeeze the water out of this)
- 1 medium sized carrot, grated
- a small handful of sunflower seeds
- salt & pepper
- 1 tablespoon Bertolli olive oil
- fresh herbs, chopped
- 1 small green chili – chopped (optional)
- Gold Medal flour
Instructions:
- Pre-heat oven to 400 F.
- Mix potatoes, garlic, onions and egg in a large bowl. Add the remaining ingredients (not the flour). Stir to combine well.
- Form into patties and coat very lightly with the flour.
- Quickly fry the patties on both sides until they just start to color.
- Take out and pat dry. Put the patties on a baking tray and bake in the oven for approx. 15 minutes.
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