📝 Ingredients
- 2 medium zucchini, grated
- 1 medium carrot, finely grated
- 1 cup green peas, cooked and cooled
- 2 large eggs
- ½ cup all-purpose flour
- ½ cup breadcrumbs
- ½ cup shredded mozzarella cheese, optional
- 2 cloves garlic, finely minced
- 2 tablespoons fresh parsley, finely chopped
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- ½ teaspoon dried oregano
- 2–3 tablespoons olive oil, for frying
👩🍳 Instructions
- Prepare the zucchini: Grate the zucchini and place it in a clean kitchen towel. Squeeze firmly to remove as much excess liquid as possible. This is important for crispy patties.
- Prepare the vegetables: Finely grate the carrot and roughly chop the cooked green peas if they are large.
- Make the mixture: In a large bowl, combine the zucchini, carrot, green peas, eggs, garlic, parsley, salt, black pepper, paprika, and oregano.
- Add the flour and breadcrumbs. If using mozzarella, add it now as well.
- Mix everything thoroughly until you have a soft mixture that holds together when pressed. If the mixture seems too wet, add another tablespoon or two of breadcrumbs.
- Shape the patties: Take a small portion of the mixture and form it into an oval or round patty. Repeat with the remaining mixture.
- Heat the pan: Add the olive oil to a large non-stick skillet and heat over medium heat.
- Cook: Carefully place the patties in the hot pan, leaving some space between them. Cook for about 3–4 minutes per side, or until golden brown and crispy.
- Gently flip and cook the other side until beautifully golden and cooked through.
- Transfer the patties to a plate lined with paper towels to absorb any excess oil.
- Serve: Serve warm with your favorite dipping sauce, such as garlic yogurt sauce, ranch, sour cream, or a fresh herb dip.
⏱️ Details
Prep Time: 20 minutes
Cook Time: 15–20 minutes
Servings: About 10–12 patties
Difficulty: Easy