With delightful melted cheese in every bite, these potato and zucchini cheesy patties have a crispy, golden exterior and a soft, flavourful interior. They are a great appetiser, snack, side dish, or simple vegetarian dinner.
Time for Preparation : Fifteen minutes
Cooking Time : Fifteen minutes
Total Duration : Half an hour
6–8 patties per serving
Ingredients:
Peel and grate two medium potatoes.
One medium grated zucchini
One cup of mozzarella cheese, shredded
Half a cup of breadcrumbs
One huge egg
Two teaspoons of all-purpose flour
Two minced garlic cloves
Two tablespoons of freshly chopped parsley
Half a teaspoon of salt
Half a teaspoon of black pepper
One-half teaspoon of paprika
Half a teaspoon of Italian seasoning
Two to three tablespoons of cooking oil for frying
Instructions:
Grate the veggies: Grate the potatoes after peeling them. Additionally, grate the zucchini.
To eliminate more moisture, put the grated potato and zucchini in a fresh cheesecloth or kitchen towel. Extract as much liquid as you can. This keeps the patties from crumbling and helps them get crispy.
Get the mixture ready: Place the shredded veggies in a big bowl.
Add the remaining components: Add the egg, flour, mozzarella cheese, breadcrumbs, minced garlic, parsley, salt, paprika, black pepper, and Italian seasoning.
Mix thoroughly: Mix everything until it’s completely incorporated. It should be simple to form the combination. Add a bit more breadcrumbs if it seems too wet.
Form the patties: Make round, somewhat flat patties out of a tiny amount of the ingredients.
Fry till golden: Cook for three to four minutes on each side, or until the middle is thoroughly cooked and the outside is crispy and golden brown.
Drain and serve: To get rid of any extra oil, place the cooked patties to a platter covered with paper towels.
Savour hot: Serve right away while the cheese is still warm and oozy and the patties are crispy.
Ideas for Optional Serving
Serve the cheesy patties with:
Mayo with garlic
Cream that is sour
Ranch attire
Mayo with spice
Marinara sauce
A crisp green salad
Advice for Ideal Patties
Extract as much water as you can from the potatoes and zucchini.
To ensure that the patties cook thoroughly without burning, keep the heat at medium.
For an even more cheesy texture, add more mozzarella.
Add one spoonful of breadcrumbs at a time if the mixture is too soft.
Before cooking, lightly dust each burger with breadcrumbs for an additional crispy layer.
A simple recipe that the whole family will enjoy, these Potato and Zucchini Cheesy Patties are crispy on the exterior, soft on the inside and stuffed with melting cheese!
Crispy Potato & Zucchini Cheesy Patties
Ingredients
Method