🥕🥔 Crispy Vegetable Egg Patties (Serves 3–4)
⏱ Time
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Prep: 15 minutes
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Cook: 15 minutes
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Total: ~30 minutes
🧾 Ingredients
Vegetables
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1 medium carrot, grated
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1 medium potato, grated
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1 small zucchini (or cucumber), grated
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3–4 green onions (spring onions), finely chopped
Eggs & Binding
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2 large eggs
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3–4 tbsp all-purpose flour
(or breadcrumbs / oat flour / chickpea flour)
Seasonings
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1 tsp salt (adjust to taste)
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½ tsp black pepper
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½ tsp garlic powder or 1 clove minced garlic
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Optional:
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Chili flakes
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Paprika
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Dried herbs (parsley, oregano)
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For Cooking
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3–4 tbsp oil (vegetable or olive oil)
🔥 Step-by-Step Instructions
1️⃣ Grate & drain (VERY important)
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Grate carrot, potato, and zucchini
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Place them in a clean cloth or sieve
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Squeeze out as much liquid as possible
👉 This step makes the patties crispy instead of soggy.
2️⃣ Mix the base
In a large bowl, add:
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Grated vegetables
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Chopped green onions
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Salt, pepper, garlic, spices
Mix well.
3️⃣ Add eggs & binder
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Crack in the 2 eggs
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Add flour (start with 3 tbsp)
Mix until you get a thick, scoopable mixture
➡️ If too wet, add 1 more tbsp flour.
4️⃣ Shape the patties
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Take about 2 tbsp mixture
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Shape into small oval or round patties
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Gently press flat (about 1–1.5 cm thick)
5️⃣ Pan-fry
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Heat oil in a non-stick pan over medium heat
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Place patties in the pan (don’t overcrowd)
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Cook 3–4 minutes per side until:
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Deep golden brown
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Crispy edges
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Transfer to paper towel.
✅ Pro Tips
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🔥 Medium heat = crispy outside, cooked inside
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💧 Moisture is the enemy—squeeze veggies well
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🧂 Salt veggies first to draw water, then squeeze
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🥔 Potato helps bind & crisp naturally
🌱 Variations
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Cheesy: Add ½ cup grated cheese
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Protein boost: Add cooked chicken or tuna
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Vegan: Replace eggs with:
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2 tbsp flaxseed + 5 tbsp water
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Spicy: Add green chilies or cayenne
🥣 Serving Ideas
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With yogurt or garlic sauce
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Inside sandwiches or wraps
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With salad or soup
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As kids’ snacks (they love these!)
🧊 Storage
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Fridge: up to 3 days
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Reheat in pan or air fryer for crispiness
