Zucchini and Vegetable Patties are a delicious and healthy way to enjoy a variety of fresh veggies in one flavorful bite. Light, crispy on the outside, and tender on the inside, these patties are perfect as a main dish, a side, or even a snack. Packed with zucchini, carrots, and other colorful vegetables, they’re not only nutritious but also versatile—great for pairing with dips, stuffing into wraps, or serving alongside a fresh salad. Whether you’re looking for a vegetarian option or just a fun way to sneak more veggies into your meals, these patties are sure to satisfy!
prep Time: 20-25 minutes
Cook Time: 20-25 minutes
Total Time: 40-50 minutes
Ingredients
For the Patties:
1 zucchini
1 teaspoon salt (for draining zucchini)
2 eggs
1 carrot, grated
1 potato, grated
A handful of fresh dill, chopped
100 g cheese, grated (cheddar or mozzarella works well)
1 clove of garlic, minced
Salt, to taste
1/2 teaspoon paprika
1/2 teaspoon black pepper
4 tablespoons oatmeal
2 tablespoons flour (all-purpose or any preferred type)
oil, for frying
For the Garlic Dill Sauce:
2 tablespoons sour cream
1 tablespoon mayonnaise
A handful of fresh dill, chopped
1 clove of garlic, minced
Directions
Prepare the Zucchini:
Grate the zucchini and sprinkle with 1 teaspoon of salt.
Let it sit for 15 minutes to draw out excess moisture.
Squeeze the zucchini well to remove as much juice as possible, using your hands or a clean cloth.
Mix the Vegetables:
In a large bowl, add the squeezed zucchini, eggs, grated carrot, and grated potato.
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Stir in the chopped dill, grated cheese, minced garlic, salt, paprika, and black pepper.
Add the oatmeal and flour, then mix until smooth and well combined.
Shape the Patties:
Grease your hands with a little oil to prevent sticking.
Form the mixture into small patties, about the size of your palm.
Fry the Patties:
Heat vegetable oil in a frying pan over medium heat.
Fry the patties on both sides for 3-4 minutes each, or until they are golden brown and crispy.
Prepare the Garlic Dill Sauce:
In a small bowl, mix together sour cream, mayonnaise, chopped dill, and minced garlic.
Stir until well combined.
Serve:
Serve the warm patties with the garlic dill sauce on the side. Enjoy immediately for the best taste and texture.
Serving Suggestions
Serve as a side dish with grilled meats, a salad, or on their own as a light meal.
These patties are great when paired with fresh greens, steamed vegetables, or a bowl of soup.
Try them in a sandwich or wrap with lettuce, tomatoes, and your favorite sauce.
Cooking Tips
Moisture Control: Be sure to drain the zucchini well to avoid soggy patties. The less moisture, the better the texture.
Cheese Choice: Use a cheese that melts well, like mozzarella or cheddar, to add richness and bind the patties.
Baking Option: For a lighter version, bake the patties at 180°C (350°F) for 15-20 minutes, flipping halfway through.
Nutritional Benefits
Rich in Vegetables: Packed with zucchini, carrots, and potatoes, providing fiber, vitamins, and minerals.
High in Protein: Eggs and cheese contribute to the protein content, making this dish more filling.
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Low in Carbs: Oats add a touch of whole grains, but overall, the patties are low-carb compared to traditional potato cakes.
Dietary Information
Vegetarian: This recipe is perfect for vegetarians looking for a satisfying veggie dish.
Gluten-Free Option: Use gluten-free oats and flour to accommodate gluten-free diets.
Low-Sugar: Contains no added sugars, making it a healthy choice.