Zucchini carrot patties-vegan style. These veggie patties are so incredibly versatile that you can make them a regular lunch or dinner choice without getting bored. Try them over a salad, with steamed vegetables, topped with salsa, in a lettuce or cabbage leaf. Sprinkle zucchini and carrot with salt and drain in a colander.
You can eat them as such and put them inside your burger or sandwich. I tend to only cook as many patties as I need, and place any leftover batter in the fridge and then fry the rest of it the following day. These Zucchini Patties are super cheesy with Provolone and Parmesan cheese and are incredibly delicious. You can have Zucchini carrot patties-vegan style using 7 ingredients and 7 steps. Here is how you achieve it.
Ingredients of Zucchini carrot patties-vegan style
- Prepare 1 of zucchini.
- It’s 1 of onion.
- Prepare 1 of carrot.
- Prepare 1 tb of chia seeds.
- Prepare 70 g of oatmeal.
- You need of Salt.
- Prepare of Peper.
A perfect side dish or appetizer! CARROT ZUCCHINI FRITTERS – APPETIZERS AND SIDES A good appetizer or side dish served with the main course can often be the star at the table. Make these carrot zucchini fritters the next start at your dinner table. Simple, easy and effortless with step by step recipe and video on how to make it.
Zucchini carrot patties-vegan style step by step
- Rasp zucchini and add salt. Wait 5 min and drain the water..
- Add chia seeds and mix it together.
- Add oatmeal to the mix and rasp carrots with chopped onion..
- Let the mix set for 5 min. If it still to lose add more oatmeal..
- Once the mix is set, shape in small balls and flatten on board. Add sesamseads to add extra crunch..
- Heat olive oil in the pan and bake till crisp..
Heat the remaining vegetable oil in a large pan and cook the patties until golden brown on both sides. Stir the chives and garlic into the dip and season to taste with salt and pepper. Serve the warm zucchini and carrot patties with the yogurt dip. Matchstick ribbons of zucchini and carrot, grassy, fresh herbs, and roasted peanuts mingle with a pungent, savory, tart dressing in this summer salad. In a large bowl, whisk the lime juice with the fish sauce, oil, sugar, garlic, and chile.