My crispy vegetable patties are tender, flavorful and packed with fresh shredded veggies. Lightly pan-fried until golden and served with a cool, creamy sour cream dip, they make the perfect quick lunch, dinner or meal-prep favorite. Easy, comforting and endlessly delicious ❤️
Crispy Vegetable Patties with Fresh Sour Cream Dip
Stefie
2-4
20-25 minutes
15-20 minutes
International
Vegetarian
Ingredients
- 2 medium carrots
- 1 small zucchini
- 1 small potato
- ½ onion
- 2 garlic cloves, minced
- 2 eggs
- 60 g flour (W480)
- 40 g breadcrumbs
- 1 tsp salt
- ½ tsp black pepper
- ½ tsp sweet paprika
- A pinch of nutmeg
- 1 tbsp chopped parsley
- Oil for frying
For the sour cream dip
- 200 g sour cream
- 1 tbsp lemon juice
- 1 small garlic clove, grated
- ½ tbsp chopped parsley or chives
- Salt & pepper to taste
Directions
- Prepare the vegetablesWash and peel the carrots and potato, then grate them finely. Grate the zucchini and squeeze out the excess liquid with your hands or a clean towel so the mixture doesn’t get watery. Finely chop the onion.
- Mix the base Place all grated vegetables, onion and minced garlic in a bowl. Add the eggs, flour, breadcrumbs, salt, pepper, paprika, nutmeg and parsley.
- Mix everything until a soft but shapeable batter forms. If it feels too wet, add a little extra flour or breadcrumbs.
- Form the pattiesScoop small portions of the mixture and gently shape them into patties with your hands. They should hold their shape easily and feel slightly firm.
- Pan-fryHeat a thin layer of oil in a pan. Add the patties and cook on medium heat until golden and crisp on both sides. Don’t rush — slow frying gives the best texture.
- Make the sour cream dipStir together the sour cream, lemon juice, grated garlic, herbs, salt and pepper until smooth. Adjust the seasoning to your taste.
- ServePlace the warm vegetable patties on a plate and serve with a generous spoonful of the fresh sour cream dip. They’re perfect as a main dish, side dish or meal-prep option.
Hi! I’m Stefie 👩🏻🍳
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