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