Print Recipe Color

Ingredients

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

Directions

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.

Notes

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

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.

smallerlarger

Makes:

14 patties

Prep time:

20 minutes

Cooking time:

10 minutes

Hide nutrition box

Hide recipe notes

Print Recipe Color

Veggie Patties

Ingredients

Directions

Notes