My Grandma Used To Make These Best Veggie Patties All The Time, Yummy!
I love all kinds of vegetables, but I know quite a few people who are not as fond of them as I am.
I have no idea why – at first I thought maybe they didn’t have that many vegetable dishes when they were growing up. Then again, I’m not sure I did, either. Growing up on a farm we obviously ate them, but vegetable were never emphasized in our diet, in any way. Even when we had veggies, there was always some kind of meat mixed into the dish.
So I never had vegetable patties at home. The first time I ever tried them was in school and I immediately fell in love! And you can imagine they weren’t the fresh type of veggie patties one makes at home – no, they were those industrially made, frozen patties and yet, I loved them. So, this recipe right here? This one totally blew my mind.
These veggie patties are outstanding! As long as you remember to squeeze any excess moisture out of the ones that are moister than others, you can make these with pretty much any grated vegetables. I love serving these with mashed potatoes – my husband’s favorite is when I fill a pitta bread with lettuce, tomatoes and yogurt dressing, and then add a couple of these patties in there!
To Make this Best Veggie Patties Recipe You’Il Need the following ingredients:
- 9 to 10 oz potatoes – cooked and mashed
- 1 garlic clove – mashed
- 1 small red onion – finely chopped
- 1 Eggland’s egg
- grated cheese (low-fat or regular)
- 1 medium sized zucchini, grated (squeeze the water out of this)
- 1 medium sized carrot, grated
- a small handful of sunflower seeds
- salt & pepper
- 1 tablespoon Bertolli olive oil
- fresh herbs, chopped
- 1 small green chili – chopped (optional)
- Gold Medal flour