Recipe for Zucchini and Potato Patties

Ingredients:

• 2 zucchini
• Salt
• 2 yams
• 1 onion
• 1 carrot
• 1 sprig of parsley
• 2 eggs
• Black pepper
• 3 teaspoons of breadcrumbs
• Shredded mozzarella cheese
• Olive oil

Preparation:

Prepare the Zucchini:

1. Shred the Zucchini: Grate the zucchini into a bowl to provide the base and moisture for your patties.
2. Salt and Settle: Sprinkle grated zucchini with salt and let it sit for about 10 minutes to draw out excess moisture.
3. Remove Excess Water: After 10 minutes, squeeze out as much water as possible using your hands or a clean towel. This step is crucial for achieving the right patty consistency.

Prepare the Potatoes:

1. Peel and Grate: Peel the yams and grate them into a bowl to enhance the starchiness of the patties.
2. Prevent Browning: Submerge the grated potatoes in cold water to prevent browning and reduce starchiness.
3. Rinse and Squeeze: After a few minutes, rinse and squeeze the potatoes to remove excess moisture, ensuring the right texture for the patties.

Prepare the Vegetables:

1. Chop the Onion: Finely chop the onion to add depth of flavor.
2. Grate the Carrot: Grate the carrot for a touch of sweetness and a burst of color.
3. Chop the Parsley: Finely chop the parsley to add freshness and flavor.

Combine Ingredients:

1. Mix Ingredients: In a large mixing bowl, combine the grated zucchini, grated potatoes, chopped onion, grated carrot, and chopped parsley.
2. Season and Add Eggs: Add the eggs, season with black pepper, and sprinkle breadcrumbs over the mixture. The breadcrumbs provide structure while the eggs help bind the mixture.
3. Add Cheese: Shred a generous amount of mozzarella cheese into the mixture, adding rich flavor and creamy texture.
4. Mix Thoroughly: Ensure all ingredients are well incorporated to form a cohesive mixture that can be easily shaped into patties.

Shape the Patties:

1. Form Patties: Using small amounts of the mixture, shape it into uniform patties for even frying.

Cook the Patties:

1. Heat Oil: Add a generous amount of olive oil to a frying pan and heat over medium heat until it sizzles.
2. Fry Patties: Place the patties in the pan and fry until golden brown and crispy on both sides, about 3-4 minutes per side. The patties should be crispy on the outside and cooked through.

Serve:

1. Drain Excess Oil: Remove the patties from the pan and place them on a paper towel to absorb excess oil.
2. Serve Hot: Enjoy the patties hot and fresh from the skillet.

Serving Suggestions:

• Serve with a side of yogurt dipping sauce or sour cream.
• Pair with a crisp salad for a light meal.
• Use as a side dish with grilled fish or meats.

Cooking Tips:

• Ensure the potatoes and zucchini are well-drained to avoid overly moist patties.
• Adjust seasoning to taste before frying.
• Use a non-stick pan for easier patty flipping.

Nutritional Benefits:

• Zucchini is rich in dietary fiber and vitamins A and C.
• Potatoes are high in vitamin C and potassium.
• Carrots provide beta-carotene, beneficial for eye health.

Dietary Information:

• For a gluten-free option, use gluten-free breadcrumbs.
• To make it vegan, omit the mozzarella cheese or substitute with dairy-free cheese.

Storage:

• Store leftovers in an airtight container in the refrigerator for up to three days.
• Reheat thoroughly in an oven or frying pan over medium heat.

Why You’ll Love This Recipe:

• Simple and Quick: Easy to make with basic ingredients and straightforward steps.
• Delicious: The combination of melted cheese and fresh vegetables is satisfying and flavorful.
• Versatile: Perfect as a main dish, side dish, snack, or appetizer.
• Healthy: Packed with vegetables, this recipe is a nutritious option for any meal.

In conclusion, these zucchini and potato patties are a delicious and versatile recipe that you can enjoy in many ways. With their crispy exterior and flavorful, cheesy interior, they are sure to become a family favorite. For the best taste and texture, serve these delectable patties hot and fresh from the pan.