Zucchini and Potato Patties

The preparation time is twenty minutes.

15 minutes is the cooking time.

Thirty-five minutes total


Two zucchini


Two yams

One onion

One carrot

A parsley sprig

two eggs

Pepper, black

Three teaspoons of breadcrumbs

Shredded mozzarella cheese

Olive oil

Detailed Instructions

Get the zucchini ready:

Shred the zucchini: Grate the zucchini into a basin first. This will give your patties their moist feel and serve as their basis.

Salt and settle: Grate the zucchini and then sprinkle it with a little salt. Allow it to settle for ten minutes or so. By doing this, you can remove extra moisture and make sure your patties stay together.

Eliminate Extra Water: After ten minutes, squeeze out as much water as possible from the zucchini with your hands or a fresh towel. To get the proper consistency in your patties, you must remove this moisture.

Get the potatoes ready:

Peel and Grate: After removing the skins, grate the potatoes into a basin. The patties’ starchiness is enhanced by the potatoes.

Stop Browning: To stop the shredded potatoes from browning, submerge them in a dish of cold water. Additionally, by removing part of the starch, this process helps to reduce the stickiness of the patties.

After a few minutes, rinse and squeeze the potatoes to remove any extra moisture. For the patties to have the right texture, the potatoes must be dried out, much like the zucchini.

Get the veggies ready:

Cut the onion into pieces. Chop the onion finely. The patties get a rich depth of flavor from the onions.

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Grate the Carrot: Grate the carrot to give the combination a bright color and a touch of sweetness.

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