Crispy Vegetable Patties: A Simple and Delicious Recipe

Prepare the Vegetables
- Start by grating the zucchini, carrot, and potato into a large bowl. Squeeze out excess water using a clean kitchen towel or your hands. This step is crucial to ensure the patties hold their shape during cooking.
- Add the chopped onion, minced garlic, and parsley or cilantro to the bowl.
Bind the Mixture
- Crack the eggs into the vegetable mix and stir well. Add flour or breadcrumbs one tablespoon at a time until the mixture becomes cohesive and easy to shape. Season with salt and pepper to taste.
Shape the Patties
- Scoop a portion of the mixture and form it into a small patty, about the size of your palm. Repeat until all the mixture is used.
Cook the Patties
- Heat a generous amount of oil in a non-stick skillet over medium heat. Once the oil is hot, carefully place the patties in the pan, leaving enough space between them to flip easily.
- Cook for 3–4 minutes on each side or until golden brown and crispy. Transfer the cooked patties to a plate lined with paper towels to drain excess oil.
Serve and Enjoy
- Serve these vegetable patties warm with a side of sour cream, yogurt dip, or your favorite sauce. They’re also delicious on their own!

Customizable Ingredients: You can switch up the vegetables based on what you have at home. Bell peppers, corn, or even spinach would make great additions.
Make It Healthier: For a lighter option, bake the patties at 375°F (190°C) for about 20–25 minutes, flipping halfway through.
Storage: These patties can be made ahead and stored in the fridge for up to 3 days. Simply reheat them in a skillet or oven before serving.