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1 cup shredded carrots (1 to 1.5 carrots)
1 cup shredded zucchini
1 cup shredded potatoes
½ cup thinly sliced onion
2 Tablespoons chopped parsley
2 eggs
1 cup bread crumbs
1 teaspoon salt
¼ teaspoon pepper


  1. Combine all the ingredients together in a bowl.
  2. Form vegetable mixture into small flat patties.
  3. Heat 1 tablespoon oil in a skillet. Cook patties on both sides over medium heat for about 8 minutes.
  4. Refrigerate leftovers within 2 hours.



  • Try using sweet potatoes, green pepper, or winter squash in place of zucchini.
  • Serve with a spoonful of plain yogurt or sour cream and a sprinkle of microgreens on top.

Recipe adapted from Nutrition Matters

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14 patties
Prep time:
20 minutes
Cooking time:
10 minutes
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