A wonderful weeknight dinner, perfect with cheese, tahini, or fresh vegetables.
Oven-baked Vegetable Patties
PrintIngredients
- 2 carrots, peeled
- 1 zucchini or large summer squash
- 1 large potato, peeled
- 1 small red onion
- 1 large egg
- 2/3 cup self-rising flour
- 1 teaspoon dried parsley, mint, or oregano
- 2 tablespoons olive oil
Instructions
- Grate the carrots, potato, and zucchini on the fine side of a box grater and transfer to a mixing bowl. - Cut the onion into very thin strips, then halve the strips. - Squeeze the vegetables well to remove as much liquid as possible—this helps the patties hold together. - Add the egg, flour, herbs, and olive oil, and mix everything together until evenly combined. - Spray a baking sheet with oil or lightly brush with olive oil. Form small, slightly plump patties with your hands and place them on the sheet. - Bake in a preheated oven at 400°F (200°C) for 20 minutes. Flip them over and bake for another 10 minutes, or until golden brown all over.
Oven-baked Vegetable Patties
Notes
- Fresh herbs can replace dried herbs—just chop finely. - Swap the carrots for sweet potato or pumpkin for a different flavor. - You can also pan-fry these patties instead of baking. - Any flour works here except almond flour.
