Vegan Recipes

Vegan zucchini-carrot patties


  • 1 medium zucchini, grated
  • 1 medium carrot, grated
  • 1/2 cup breadcrumbs (use gluten-free breadcrumbs if necessary)
  • 1/4 cup finely chopped onion
  • 2 cloves garlic, minced
  • 2 tablespoons chopped fresh parsley
  • 2 tablespoons chopped fresh cilantro (optional)
  • 1 tablespoon nutritional yeast (optional, for added flavor)
  • Salt and pepper to taste
  • 2 tablespoons olive oil (for frying)


  1. Prepare the Vegetables:
    • Grate the zucchini and carrot using a box grater or a food processor. Place the grated vegetables in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible.
  2. Mix Ingredients:
    • In a large mixing bowl, combine the grated zucchini and carrot with breadcrumbs, chopped onion, minced garlic, parsley, cilantro (if using), and nutritional yeast. Season with salt and pepper to taste. Mix until everything is well combined.
  3. Form Patties:
    • Take about 2-3 tablespoons of the mixture and shape it into patties using your hands. If the mixture is too wet to hold its shape, add a bit more breadcrumbs until you reach the desired consistency.
  4. Cook the Patties:
    • Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the patties to the skillet, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until golden brown and crispy.
  5. Serve:
    • Once the patties are cooked through and crispy on the outside, transfer them to a plate lined with paper towels to absorb any excess oil. Serve hot as a delicious appetizer, side dish, or as a filling for sandwiches or wraps.

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