{Recipe} Eggless, Crumbless Vege Patties (Fritters)

7:00 am


I'm becoming a big fan of zucchini. Alone, it doesn't taste like much nor tickle my fancy all that greatly but grated, grated it has this magical power to hide it's healthy self in so many recipe options from savoury patties to sweet muffins.

The below pattie recipe is super scrummy. Perfect for those days where you have left over mashed potato from the night before and great in the sense that they don't contain egg or breadcrumbs if these items effect you in the slightest.

What you will need:
2    Small Zucchini (Courgette)
1    Carrot
1    Potato
1/4 Cup Flour
1    Tspn Baking Powder
      Herbs to Taste
      Salt and Pepper



Steps:
  • If you're using mashed potato from the evening before, that's great skip ahead to the next part or, you can dice one potato into small cubes and boil in salted water until it is cooked and crumbles at the touch
  • While this is cooking, finely grate your zucchini and carrot
  • Be sure to squeeze any excess moisture out of the zucchini before moving forward
  • Back to your potato, by now they should be cooked through. Drain and mash. No need to add butter or milk to the potato, just a quick mash will be fine
  • Into a mixing bowl, add your potato, zucchini and carrot
  • Next, add your flour, baking powder and herbs and seasoning to taste
  • Mix through until all is well combined
  • A tablespoon size at a time, roll your mixture into balls and lightly flatten
  • Place these on a flat dish or tray and chill before frying. This will help them keep their shape
  • For these kind of thing I like to use a mixture or butter and oil to fry. Fry until golden brown on each side and heated through. 
  • Now when it comes to serving, while still hot fresh out of the pan, the potato is still very soft. I recommend, placing them a dish or tray and chilling until the potato has hardened slightly then very lightly reheating just before serving
These go great with sour cream or parmesan dressing!

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