Vegetable Patties
These simple vegetable patties cannot be easier to make, and are so full of flavor. They’re made from grated potatoes, zucchini, carrots, herbs and spices, and are fried in avocado oil until brown and crisp.
My Iraqi grandma makes these every Friday night for Shabbat, and now they’re a staple in our house, too. I love serving them with my spicy moroccan tomato dip (Matbucha) with a side of tahini and tons of salads.
I know I’ll probably get questions about baking these patties, but to be honest, frying them truly adds to their flavor and texture. I’m a huge believer in allowing all foods, in all form, into you diet, and therefore don’t avoid fried foods entirely- especially in cultural dishes.
While you can bake these for a lighter option, I do encourage following the recipe as is (at least once!) for the true experience.
Ingredients you’ll need for vegetable patties
- Gold potatoes- about 2 1/2 cups grated from 2-3 potatoes
- 2 carrots, peeled and grated
- 1 zucchini, peeled and grated
- 1/2 yellow onion, finely diced
- 1 cup packed parsley and cilantro, finely chopped
- Egg
- Flour- I used all-purpose, but you can use a GF flour blend
- Salt, pepper & turmeric
- Oil, to fry- I love using avocado oil
Preparing your veggie patties
Grate and drain the vegetables
Using a hand grater or box grater, grate the potatoes, carrots and zucchini, then finely dice the onion. Add the veggies to a cheeese cloth or thin dishrag and squeeze out the liquid entirely. Discard any liquid and add the veggies back into the bowl
Prepare the mixture
To the drained vegetables, mix in the egg, flour, herbs and spices and combine with your hands until well combined
Heat the oil
Heat a medium skillet with neutral oil. Once hot, scoop about 3 tbsp of the veggie mixture and form into small patties, then place into the oil
Cook the fritters
Cook the vegetable patties on medium heat for about 2-3 minutes per side, until browned
While we love these for Friday night dinners, these vegetable fritters make the perfect side dish to any weeknight meal.
Here are a few serving suggestions:
- serve with Baked Salmon with Olives and Almonds
- enjoy them with a variety of my dips and salads for a tapas style meal
- pair them with my Za’atar Chicken Meatballs
- Add them to a Chicken Wraps with Harissa Mayo
I love sharing my cultural recipes with you and hope you give these a try! Be sure to follow me on Instagram so you don’t miss a recipe.
Other childhood recipes I grew up on:
Meat & Rice Stuffed Peppers
Moroccan Fish
Matbucha (Spicy Moroccan Tomato Dip)
Veggie Patties
Ingredients
- 2-3 gold potatoes peeled ( 2 1/2 cups grated)
- 2 carrots peeled (2 cups grated)
- 1 zucchini
- 1/2 yellow onion
- 1 cup parsley and cilantro mixed
- 1 egg
- 3 tbsp all-purpose flour
- 1 tsp salt
- 1 tsp black pepper
- 1/4 tsp turmeric
- 1/2 cup neutral oil I used avocado
Serve with
Directions
- Finely dice the onion and chop the parsley and cilantro.
- Grate the potato, carrots and zucchini using a box or hand grater. Place the grated vegetables, including the diced onion, into a thin dish rag or cheese cloth and tightly squeeze out all of the liquid to discard.
- Place the grated vegetables into a bowl and add in the chopped parsley & cilantro, egg, spices, and flour to the vegetables. Using your hands, mix everything well together until evenly incorporated.
- Heat a medium-sized skillet on medium/low heat with 1/2 cup avocado or other neutral oil.
- Once the oil is hot, shape about 2-3 tbsp worth of the mixture into small patties and place into the oil, make sure not to overcrowd the pan.
- Cook on medium heat for 2-3 minutes, then flip for another 2-3 minutes. Place the cooked patties onto a plate with a piece of paper towel underneath between batches, to soak up any excess oil. Repeat with remaining patties.
- Serve warm or at room temperature with your favorite dips.
hello !! can i freeze these patties in bulk before baking or will the veggies brown too much ?
I don’t think these will hold up well if frozen before baking, since they may release too much water when defrosted.
Nice