To me and my family it's not truly summer until you have fresh zucchini. Pretty much every member of our family, at some point, grows zucchini during the summer and in turn shares their abundance with the rest of us. I've mentioned before that my mom really started us on  gardening, and that some of my best gardening memories growing up consisted of twisting off fresh garden grown zucchini. The harvest was promptly turned into bread, muffins, or if we were really lucky these delicious patties.

These summery veggie patties are a perfect addition to a summer meal, or as a replacement veggie burger option. Perfectly crisp outside, the zucchini and sweet carrots meddle beautifully with the salty, tangy parmesan and smoky paprika for a soft flavorful middle.

Here is my recipe:

Zucchini & Carrot Patties

By Emily (Cooking for Kishore)

Ingredients

• 1 Cup Shredded Zucchini
• 1/2 Cup Shredded Carrot
• 1 Egg
• 1/2 cup Parmesan - Romano Grated cheese
• 3/4 - 1 cup Italian Breadcrumbs
• 1/2 tsp Smoked Paprika
• 1/2 tsp Freshly ground Black Pepper
• 1/4 tsp Salt
• Vegetable Oil

Instructions

1. Mix the shredded zucchini, carrot, egg, cheese, breadcrumbs, paprika, pepper, and salt in a bowl till you can form patties no more than 1/2" thick.
2. Heat oil in a pan to medium and once hot add the patties. Cook until medium brown, ~2 minutes, and flip and cook for another ~2 minutes.
3. Drain on a paper towel and serve.

Yield: 10 Patties
Prep Time: 10 mins.

Cook time: 10 mins.
Total time: 20 mins.
Tags: zucchini patties, zucchini and carrot patties, vegetable patties, side dish, vegetarian, vegetarian recipe

Enjoy!

I have entered this post to Eat Your Greens Challenge, hosted by A2K - A Seasonal Veg Table and The Veg Hog.