Parmesan Vegetable Patties

A golden, crispy crust protecting a tender vegetable center. Toasted parmesan brings a deep umami note that pairs perfectly with fresh garlic and parsley.

• Prep: 20 min
• Cook: 15 min
• Difficulty: Easy
• Calories: 419
• Protein: 14 g
• Carbs: 38 g
• Fat: 23 g

Ingredients

• 2 pc Zucchini ( grated and squeezed )
• 2 pc Carrot ( grated )
• 2 pc Potato ( grated )
• 2 pc Egg ( beaten )
• 60 g Parmesan cheese ( grated )
• 80 g Breadcrumbs ( fine )
• 2 pc Garlic ( minced )
• 20 g Parsley ( chopped )
• 4 tbsp Extra virgin olive oil
• 1 tsp Gray sea salt
• 1 pinch Black pepper ground

Instructions

1. Vegetable prep

   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. Binding the mixture

   In a mixing bowl, combine the dry vegetables with eggs, grated parmesan, breadcrumbs, minced garlic, and chopped parsley. Season with salt and pepper.

3. Shaping and cooking

   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. Resting

   Place on paper towels for a few seconds to remove excess fat. Serve immediately while still very hot.

Chef's tips

• 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.

Storage

Keeps for 3 days in the fridge. To reheat, pan-fry without fat to bring back the crispiness.