Yield

10–12 patties

Prep Time

20 minutes

Cook Time

20 minutes

Total Time: 40 minutes

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Ingredients

• 3 medium potatoes (about 500 g), peeled and grated
• 2 medium carrots, grated
• 1 small zucchini or cucumber, grated (squeeze out excess water)
• 2 eggs
• 3 green onions, finely chopped
• ½ cup grated cheese (optional)
• ½ cup breadcrumbs (or more if needed)
• 2 tablespoons all-purpose flour or cornstarch
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika (optional)
• 2 tablespoons chopped parsley (optional)
• 3 tablespoons vegetable oil for frying

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Instructions

Step 1

Grate the potatoes, carrots, and zucchini.

Step 2

Place the grated vegetables in a clean kitchen towel and squeeze out as much moisture as possible.

Step 3

Transfer vegetables to a large mixing bowl.

Step 4

Add:

• eggs
• green onions
• cheese
• breadcrumbs
• flour
• garlic powder
• onion powder
• paprika
• salt
• pepper
• parsley

Mix until well combined.

Step 5

If the mixture is too wet, add another 2–4 tablespoons breadcrumbs.

Step 6

Shape into patties about 2½ inches (6 cm) wide.

Step 7

Heat oil over medium heat.

Step 8

Cook patties for 4–5 minutes per side until golden brown.

Step 9

Drain on paper towels.

Serve hot.

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Serving Suggestions

• Sour cream
• Garlic yogurt dip
• Ranch dressing
• Sweet chili sauce
• Ketchup
• Fresh salad

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Storage

Refrigerator: Up to 3 days in an airtight container.

Freezer: Up to 2 months.

Reheat in an oven or air fryer for the best texture.

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Nutrition Information (Approximate, per patty)

• Calories: 120 kcal
• Protein: 4 g
• Carbohydrates: 14 g
• Fat: 5 g
• Fiber: 2 g
• Sugar: 2 g
• Sodium: 220 mg
• Cholesterol: 35 mg

Nutrition values are estimates and vary depending on the ingredients used.

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Tips

• Squeeze vegetables well to prevent soggy patties.
• Chill the mixture for 15–20 minutes if it’s difficult to shape.
• Add chopped spinach, corn, peas, or bell peppers for extra flavor.
• Use Parmesan or cheddar cheese for a richer taste.
• Bake at 400°F (200°C) for 25–30 minutes, turning halfway, for a lighter version.
• Air fry at 375°F (190°C) for 12–15 minutes, flipping halfway.

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Frequently Asked Questions (Q&A)

Q: Can I make these without eggs?
A: Yes. Replace the eggs with 2 flax eggs (2 tablespoons ground flaxseed + 6 tablespoons water) or use a commercial egg replacer.

Q: Why are my patties falling apart?
A: They likely contain too much moisture. Squeeze the vegetables thoroughly and add more breadcrumbs or flour.

Q: Can I bake them instead of frying?
A: Yes. Bake at 400°F (200°C) for 25–30 minutes, flipping halfway through.

Q: Can I freeze them?
A: Yes. Freeze cooked patties in a single layer, then transfer to a freezer-safe bag. Reheat directly from frozen.

Q: What cheese works best?
A: Cheddar, mozzarella, Parmesan, or a combination all work well.

Q: Can I make them gluten-free?
A: Yes. Use gluten-free breadcrumbs and replace the flour with cornstarch or a gluten-free flour blend.

Q: What can I serve with these patties?
A: They pair well with a green salad, roasted vegetables, rice, mashed potatoes, or dipping sauces such as garlic yogurt, sour cream, or sweet chili sauce.