Crispy shredded potato, carrot, and zucchini patties, flavored with paprika and onion, ideal for a family breakfast or brunch. Mild and kid-friendly.
Ingredients
- 400 g potato (starchy variety like Russet)
- 200 g carrot
- 200 g zucchini
- 1 piece yellow onion
- 0.5 pieces red bell pepper
- 2 pieces egg
- 4 tbsp T55 all-purpose flour
- 30 g grated Parmesan
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1 tsp sweet paprika
- 4 tbsp extra-virgin olive oil
Method
- Wash and peel (or leave unpeeled, depending on desired texture) the potato, carrot, and zucchini. Grate them using the large holes of a box grater. Core the bell pepper and cut it into very small dice. Peel and finely slice the onion.
- Place the grated vegetables in a large bowl, add a pinch of salt, toss, and let sit for 10 minutes. Transfer to a clean kitchen towel and squeeze firmly to extract as much water as possible. Also squeeze the diced bell pepper if it has released juices.
- In a mixing bowl, combine the squeezed vegetables, sliced onion, bell pepper, beaten eggs, flour, Parmesan, paprika, and pepper. Mix well: the mixture should be compact enough to form patties. If it is too wet, add a little flour.
- Form into small patties (about 8 to 12) by packing the mixture firmly between your hands. Place them on a plate.
- Heat the olive oil in a large nonstick skillet over medium heat. Place the patties in a single layer and cook for 3 to 4 minutes per side, until well browned and crispy. Drain on paper towels.
- Serve hot, plain, with ketchup, applesauce, or plain yogurt (for an extra protein boost).
Nutrition
Per serving
- Energy
- 359.7 kcal
- Protein
- 10.13 g
- Carbohydrate
- 33.17 g
- Fat
- 20.47 g
- Fibre
- 5.18 g
- Calcium
- 119.32 mg
- Iron
- 1.7 mg
- Magnesium
- 49.74 mg