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These veggie patties are a lifesaver on busy days if you want something wholesome. A handpicked mix of veggies turns the basics into crispy bites that are both light and filling—great when you need a fast lunch or a tasty snack for anyone in the house.
Every time these start cooking, the whole family lines up for the first batch. I never believed veggies could be this good, but now the plate's always empty by the end.
Ingredients
- Chopped veggies like zucchini, carrots, broccoli: these bring color and flavor. Tip: use fresh veggies and dice them small for even cooking.
- Oats: help hold things together and add a bit of nuttiness. Go for quick oats—they're easiest to mix in.
- Grated cheese: adds a punch of taste and melts in for that creamy feel. Friendly cheeses like cheddar or mountain cheese work perfectly.
- Eggs: keep everything stuck together so your patties don't fall apart in the pan.
- Garlic: freshly chopped gives amazing flavor. Skipping it makes the patties a bit boring.
- Paprika powder: gives a little heat—stick with sweet paprika for a mellow taste.
- Salt and pepper: make the flavors pop. Freshly cracked pepper is the best.
- Olive oil: use for frying to get that crispy crust. Good olive oil really shows in the taste.
Step-by-step directions
- Let the patties rest after cooking:
- Set cooked patties on some paper towels so the oil gets soaked up. Eat them warm or stash for later.
- Pan-frying the patties:
- Heat up a big skillet on medium. Add olive oil. Place in your patties and fry until they're golden, crunchy, and sizzling, about four or five mins on each side. Be patient—the crust is worth it.
- Shape your patties:
- Grab spoonfuls of the mix and loosely make balls—don't mash them up, that keeps them light.
- Make your mix:
- Pour the egg-cheese mix into your veggies. Use your hands or a big spoon to squish and mix until even. If it's too wet, throw in more oats.
- Mix up the eggs:
- Crack the eggs in a new bowl, grate in the cheese, stir in garlic and paprika, then add salt and pepper. Mix well—you don't want clumps of cheese.
- Combine oats and veggies:
- Pour oats into your chopped veggies. Toss everything together gently so the oats can soak up some moisture.
- Prep your veggies:
- Wash everything and chop it up small, especially carrots and broccoli. Tiny pieces cook evenly and stay juicy.
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Broccoli's my go-to veggie and somehow always ends up in these. Every bite reminds me of Sunday gatherings, everyone fighting for the crunchy bits. That combo of fresh veggies and cheesy flavor just wins every time, no matter who's eating.
How to keep them fresh
Once fried up, you can keep these in the fridge easy. Just pop them in a sealed container and they'll be good for two or three days. Sometimes they're even tastier the next day! They freeze great too—store in batches and reheat in the oven or pan for a crispy finish.
Swap ingredients your way
Depending on what's in season or in your kitchen, switch up the veggies. Try sweet potato, squash, or even leeks. Crumble in some feta instead of regular cheese for a twist. If you need gluten-free, fine millet flakes work just as well as oats.
Fun serving ideas every time
Best hot from the skillet with a herb dip or plain yogurt. Kids love stacking them on salad, too. They're tasty cold for a picnic, and a spoonful of mild chutney turns them into a snazzy work snack.
A bit of history
Veggie patties like these show up in a lot of families for quick meals. In places like the Balkans or southern Germany, people just use whatever veggies they've got. It's always felt like home to me because it lets you get creative and still works for any day of the week.
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Frequently Asked Questions
- → What veggies work best for these patties?
Zucchini, carrots, broccoli, and bell peppers work great. Try using corn, leeks, or even cauliflower if you like to mix things up.
- → How do you keep the patties from falling apart?
Mix in eggs and oats to help everything stick together. Make sure everything is well mixed, then shape into little cakes with your hands.
- → Can you bake these patties in the oven too?
For sure! Pop them at 180°C with the fan on for about 20 to 25 minutes. Flip them once so they get crispy all around.
- → Are these patties good for vegetarians?
Yep, there's no meat in them at all! They're a nice fit for people eating vegetarian.
- → Which dips are tasty with these patties?
Try a cool yogurt dip or light herby quark. Both will go great with all the savory flavors in your patties.
- → How do you store leftover patties?
Keep extras in the fridge in a tight container. They'll be good for a couple of days, and you can eat them cold or warm them back up.