Zucchini – Carrots – Patties

by Editorial Staff

Summary

Prep Time	15 mins
Total Time	15 mins
Course	Side Dish
Cuisine	European
Servings (Default: 2)

Ingredients

Instructions

Wash the courgette and carrots and, if necessary, clean with the vegetable brush. Then grate with the coarse side of a grater.
Mix the flour and egg (or egg substitute) in a bowl. Season with vegetable broth, salt, yeast flakes and the spices, e.g. parsley, nutmeg, oregano, chili. The mass should be firm so that you can pull out a portion with a fork.
Then heat a pan with oil, add a portion with a fork and press it flat with a fork. Fry until golden brown on both sides. There will be about 12 patties, i.e. about 2 pan layers.
I think you can mix in all kinds of dry vegetables. I`ve tried parsnips and celery myself. It worked with a few kernels of corn.
The patties are delicious hot and cold.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.