High-Protein Veggie Patties

Values depend on cheese and binder used.

 Ingredients

Vegetable Base:

• 2 medium zucchinis (grated and squeezed dry)
• 1 large carrot (grated)
• ½ cup green peas (or finely chopped green beans)

Protein & Binding:

• 2 large eggs
• ½ cup grated cheese (cheddar, mozzarella, or parmesan)
• 2–3 tablespoons oat flour, breadcrumbs, or regular flour

Seasoning:

• 2 cloves garlic (minced)
• ½ teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon paprika or chili flakes (optional)
• 1 tablespoon chopped parsley or green onions

For Cooking:

• 1–2 tablespoons olive oil

 Instructions

1. Prepare vegetables:
   Grate zucchini and squeeze out excess water using a clean towel. Grate carrot and prepare peas.
2. Mix ingredients:
   In a large bowl, combine zucchini, carrot, peas, eggs, cheese, flour, and seasonings.
3. Form patties:
   Mix well until a thick mixture forms. Shape into small oval or round patties using your hands.
4. Cook:
   Heat oil in a pan over medium heat. Cook patties for 3–4 minutes per side until golden brown.
5. Serve:
   Place on paper towels to remove excess oil. Serve warm.

 Methods & Variations

• Pan-fried (classic): Crispy outside, soft inside
• Oven-baked: Bake at 200°C (400°F) for 20–25 minutes, flipping halfway
• Air fryer: 180°C for 12–15 minutes
• Extra protein: Add cottage cheese or a scoop of unflavored protein powder
• Low-carb option: Replace flour with almond flour

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