Crispy vegetable patties made with fresh veggies, herbs, and spices. A healthy, customizable dish perfect for snacks or main meals.

Vegetables:

2 medium potatoes, boiled and mashed

1 cup grated carrots

1/2 cup green peas (boiled or thawed if frozen)

1/2 cup finely chopped spinach or kale

1/2 cup grated zucchini (excess water squeezed out)

1 small onion, finely chopped

2 garlic cloves, minced

Binders & Seasonings:

1/4 cup breadcrumbs or oat flour

2 tablespoons all-purpose or chickpea flour

1/2 teaspoon turmeric

1/2 teaspoon paprika or chili powder

1 teaspoon ground cumin or garam masala

Salt and black pepper to taste

Optional: chopped cilantro or parsley

Optional for coating:

Extra breadcrumbs or semolina for a crispy crust

Cook Mode Prevent your screen from going dark

Prepare vegetables: Boil and mash potatoes. Grate or chop the remaining vegetables. Squeeze out excess moisture from zucchini and spinach.
Mix: In a large bowl, combine all vegetables with spices, herbs, flour, and breadcrumbs. Mix until a dough-like texture forms.
Shape: Take portions of the mixture and form patties. Flatten slightly. Chill for 15 minutes if too soft.
Cook:
- Pan-Fry: Heat oil in a non-stick pan. Cook patties 2–3 minutes per side until golden.
- Bake: Place on an oiled tray and bake at 400°F (200°C) for 20–25 minutes, flipping halfway.
- Air-Fry: Spray with oil and cook at 375°F (190°C) for 12–15 minutes.

Dry the mix: Avoid soggy patties by draining or squeezing wet vegetables like zucchini.
Chill before cooking for better shape retention.
Add more flour or breadcrumbs if the mix is too wet.
Use a food processor to save time with chopping and grating.
Serve hot for best texture, with a dip or inside a bun or wrap.