Quick and easy! Enjoy these delicious nutrient packed patties for breakfast, lunch, dinner, or a satisfying snack. Excellent served with yogurt or hommous (some even like to pull out the ketchup bottle for this one). To eat on the run, wrap in pita bread, maybe adding other veggies and/or cheese. I used fall harvest veggies from the market for this recipe, try including shredded yams, too, for a touch of sweetness that blends in beautifully with all the flavours.
Gluten Free option: Don’t include the flour and use 4 eggs instead of 5. Just be prepared for softer patties that require a little more attention when frying so they don’t fall apart. You won’t compromise any of the flavour by leaving out the flour.
1 ½ cups shredded potato
1 ½ cups shredded zucchini
1 cup shredded carrot
2 green onions, chopped
2 Tbsp. white or yellow onion, chopped
1 Tbsp. fresh chives, chopped (optional)
2/3 cup parsley, chopped
1/3 cup flour
1 tsp. salt
¾ tsp. pepper
Canola oil for frying
Combine all ingredients in a bowl and stir until completely mixed. Heat oil in pan and add mixture by spoonfulls to create patties in the size of your choice. Once browned on one side turn over and brown the other side. Remove and place on a plate lined with paper towels to absorb oil. Delicious hot or cold!
* Meat free
* Can be adapted to Gluten Free, see above
Recipe by Donna Sales from the Hope Café Kitchen.