Ingredients You’ll Need

• 50 g (½ cup) shredded carrot
• 1 zucchini (150 g or 1 cup), shredded
• ½ small onion (50 g or ½ cup), thinly sliced
• 1 egg
• 100 ml (⅓ cup) milk
• 50 g (⅓ cup) all-purpose flour
• ¼ tsp salt (or to taste)
• ¼ tsp black pepper (or to taste)

Step by Step Directions

• Step 1: In a mixing bowl, combine shredded zucchini, carrot, and sliced onion.
• Step 2: Add in the egg, milk, flour, salt, and pepper. Mix until everything is evenly combined. It should resemble a thick veggie batter.
• Step 3: Heat a non-stick pan over medium heat and lightly grease with oil or cooking spray.
• Step 4: Spoon the mixture into the pan, forming small patties. Flatten them slightly with the back of the spoon.
• Step 5: Cook each side for 2-3 minutes or until golden brown and crispy.
• Step 6: Transfer to a plate lined with paper towels to absorb any excess oil. Serve hot with a dip or salad.

Tips for Perfect Patties

• Drain your veggies: Squeeze out excess moisture from the zucchini and carrot with a clean towel. This helps the patties crisp up better.
• Want more flavor? Add herbs like parsley or dill. Or try a pinch of cumin or paprika for depth just like in our cowboy soup where spice balance makes all the difference.
• Make it cheesy: Mix in shredded cheddar or parmesan for extra umami, similar to our cheesy soup variations.