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These crispy patties are a delicious way to combine lean protein and wholesome vegetables into one meal. I often make them when I need something quick but satisfying, and they never fail to please even the pickiest eaters.
My kids ask for these weekly and I love how simple and nutritious they are for busy evenings.
Ingredients
- Zucchini grated and drained: Adds moisture and blends easily with other ingredients
- Potatoes peeled and grated: Gives a soft interior and binding texture
- Carrot grated: Adds color sweetness and nutrients
- Chicken breast finely chopped: Lean and high in protein it cooks fast and adds texture
- Parmesan cheese grated: Enhances flavor and helps with crispiness
- Fresh parsley chopped: Brightens up the mixture and adds freshness
- Eggs: Bind all the ingredients together
- Wheat flour: Gives structure and keeps the patties intact
- Salt black pepper paprika garlic powder: Essential for seasoning and aroma
- Olive oil: Used for frying and helps achieve that perfect golden crust
Step-by-Step Instructions
- Prepare the Vegetables:
- Grate zucchini potatoes and carrot. Squeeze out as much moisture as possible using a towel. This step prevents soggy patties and ensures a crisp finish.
- Prep the Chicken:
- Finely chop or grate the chicken breast. This helps it cook evenly and blend with the vegetables without large chunks.
- Combine Ingredients:
- In a large bowl mix grated vegetables chopped chicken Parmesan eggs salt pepper paprika and garlic powder. Stir until everything is evenly combined.
- Add Herbs and Flour:
- Add chopped parsley for flavor and color. Slowly add flour until the mixture is thick enough to shape. The mixture should be moist but not runny.
- Shape the Patties:
- Form into palm-sized rounds about three quarters inch thick. Use slightly damp hands if the mixture sticks too much.
- Cook the Patties:
- Heat olive oil in a non-stick skillet over medium heat. Fry patties in batches about seven to ten minutes per side until golden and cooked through.
- Drain and Serve:
- Place on paper towels to absorb excess oil. Serve hot with dips salads or grains.
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You Must Know
Parmesan is my favorite in this recipe because it gives a nutty depth and helps crisp the exterior. My youngest calls these golden nuggets and devours them with yogurt dip.
Storage Tips
Store leftover patties in an airtight container in the fridge for up to three days. For longer storage freeze them in a single layer and reheat in the oven or skillet to bring back crispiness.
Ingredient Substitutions
Swap chicken for ground turkey or tuna
Use almond flour for a gluten-free version
Replace parsley with basil dill or thyme
Serving Suggestions
Serve with a dollop of Greek yogurt
Pair with green salad or roasted vegetables
Stuff into a sandwich with lettuce and tomato
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Cultural Context
Vegetable and meat patties exist in many cuisines from Eastern Europe to the Mediterranean. This version blends comfort with health creating something familiar yet nourishing.
Frequently Asked Questions About Recipes
- → Can I bake these patties instead of frying?
Yes, bake them at 200°C (392°F) for 20–25 minutes, flipping halfway through for even browning.
- → How do I keep the patties from falling apart?
Make sure to squeeze out moisture from vegetables and add enough flour to help bind the mixture together.
- → Can I use pre-cooked chicken instead of raw?
Yes, finely shredded cooked chicken works well, though the texture may be slightly different from raw chicken patties.
- → What sauce pairs well with these patties?
Try garlic aioli, sour cream, tzatziki, or a spicy mayo to complement the savory flavors.
- → Are these patties freezer-friendly?
Yes, freeze cooked patties in a single layer, then store in a container. Reheat in a skillet or oven until warm and crispy.
- → Can I make them gluten-free?
Yes, substitute the wheat flour with a gluten-free flour blend or almond flour for a suitable alternative.