These vegetarian patties will shortly make you forget that you’re a carnivore. At least I did. I love meat there is no doubt. But probably as I am getting older, I don’t have to eat it every day. I’m more alert than I used to be and prefer a quality piece of meat twice a week, than any piece of meat every day. But back to our low carb vegetable fritters. They are awesome! Very easy to make, so that any inexperienced cook shouldn’t have a problem at all. This recipe reminds me of my childhood. My parents used to cook potato pancakes I loved them. But I don’t naturally eat potatoes anymore, and with the mix of veggies, the patties are even better.
The great news is that this recipe is totally kids friendly! Even if your children reject all vegetables try them. Hiding veggies into fritters or mashes are my secret weapon how to make my children eat food which they usually don’t like. And it works!
Extra Tips for the vegetable fritters
If you are not a fan of pan frying for any reason, you can bake the patties in the oven. Lay them onto a parchment paper, and bake by 180C(360F) for around 15 minutes, or until golden-brown. The only disadvantage is they probably won’t be so crispy and will be missing the incredible butter taste. Also, the grated vegetables in the dough aren’t cooked before which makes them al dente – which I like. But if you prefer them well done, you can stir fry the veggies in a tsp olive oil before you mix them with other ingredients. Just make sure they cool down completely before combining them into a dough.
When you grated the zucchini, I very recommend to drain it. Otherwise, the veggie pancakes would be too watery to achieve the desired consistency. Place the grated zucchini in a colander, trying not to overlap. Sprinkle it with salt, and let it sit for about 20 minutes. This will help to draw out excess moisture, which will drain through the colander and prevent your zucchini from getting too soggy. To avoid an overly salty dish, use cold water to rinse the salt off your zucchini, and pat dry with a paper towel. Then you’re ready to start cooking! If you don’t have flaxseed meal, and you want to replace it, you will have to play with the amount. Flaxseed meal is as the only one very sticky, which helps the dough hold together.
These veggie fritters are so juicy I ate them without a sauce. But you can serve them with your favorite one, or if you ran out of inspiration try my simple yogurt dressing, which in my opinion fits the best. You only need 1/2 cup Greek yogurt, 1 garlic clove pressed, salt, pepper and sometimes I put fresh herbs if I have.
- 1 Zucchini, grated and drained
- 1 Carrot (big), peeled and grated
- 400g/ 14oz Pumpkin, peeled and grated
- 1 Onion, thinly sliced
- 2 Garlic cloves, pressed
- 1 tbsp Chia seeds
- 100g/ 3,5oz Flaxseed meal
- 2 Eggs, beaten and whisked
- Salt & pepper
- Butter for pan frying
- In a big bowl mix grated vegetables and eggs.
- Add chia seeds and flaxseed meal, salt, and pepper, and mix again until compact.
- In a non-stick pan preheat butter and set the heat to low.
- Create flat patties of the desired size and one after another fry them on both sides per side around 3 minutes or until slightly brown as on the picture.