Parmesan Vegetable Patties
Ingredients
- 2 pcZucchini (grated and squeezed)
- 2 pcCarrot (grated)
- 2 pcPotato (grated)
- 2 pcEgg (beaten)
- 60 gParmesan cheese (grated)
- 80 gBreadcrumbs (fine)
- 2 pcGarlic (minced)
- 20 gParsley (chopped)
- 4 tbspExtra virgin olive oil
- 1 tspGray sea salt
- 1 pinchBlack pepper ground
Method
A golden, crispy crust protecting a tender vegetable center. Toasted parmesan brings a deep umami note that pairs perfectly with fresh garlic and parsley.
- 1
Grate zucchinis, carrots, and potatoes. Place everything in a clean cloth and squeeze with all your might to extract as much water as possible. This is the secret to crispiness.
- 2
In a mixing bowl, combine the dry vegetables with eggs, grated parmesan, breadcrumbs, minced garlic, and chopped parsley. Season with salt and pepper.
- 3
Form patties about 2 cm thick. Heat olive oil in a pan. Sear the patties for 4 minutes per side until deeply golden and the cheese caramelizes.
- 4
Place on paper towels for a few seconds to remove excess fat. Serve immediately while still very hot.
Frequently asked questions
How do you get this dish right?
- If the mixture is too wet, add a little more breadcrumbs, but don't overdo it to keep the vegetable flavor.
- Don't flip the patties too early: wait for a solid crust to form so they don't break apart.
How long does this dish keep?
Keeps for 3 days in the fridge. To reheat, pan-fry without fat to bring back the crispiness.
