Carrot, Zucchini & Potato Patties

Carrot, Zucchini & Potato Patties

Cleanse to heal recipe

These veggie patties are so incredibly versatile that you can make them a regular lunch or dinner choice without getting bored.

Let’s take a look at how some of the key ingredients in these Carrot, Zucchini and Potato Patties can offer healing support: 

Carrots: A quick liver refueling source of glucose that’s attached to minerals and vitamins. When carrots are eaten raw, they’re higher in antiseptic phytochemical compounds that inhibit the growth of unfriendly microorganisms.

Zucchini: Very similar to cucumber in certain ways, as it is also a fruit that’s helpful for liver hydration, which allows the liver to store micro pockets of water that it can later release back into the bloodstream during moments of chronic dehydration in your life. Zucchini have a mild liver- purging effect, allowing the liver to squeeze out poisonous troublemakers safely. It’s also soothing to the intestinal tract walls, pushing out pathogens such as bacteria and fungus, allowing for better absorption of nutrients that can be sent up to the liver. Zucchini is a beneficial gallbladder food, containing phytochemicals that actually reduce gallbladder inflammation.

Potatoes: Abundant in amino acids that specifically inhibit viral growth. Potatoes are high in glucose that provides substance to the liver, as it’s precisely what the liver relies on to keep strong. It also helps build up glycogen storage, the very resource that protects us against blood sugar problems, weight gain, fatty liver, and dirty blood syndrome. Potatoes keep the liver grounded and stable, giving us a good constitution. They’re also shunned for being a nightshade, when in truth they have the ability to reverse many varieties of chronic illness.

Carrot, Zucchini and Potato Patties Recipe


2 potatoes

2 carrots

1 zucchini

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon dried oregano

1 teaspoon paprika


Add 3 inches of water to a medium-sized pot,
bring it to a boil, and add a steaming basket. Place the potatoes and carrots
in the basket, cover, and steam for 15 to 20 minutes, until tender. Remove from
heat and cool completely.

Preheat oven to 350°F/180°C. Line a baking sheet
with parchment paper.

Grate the zucchini and place it in a muslin
cloth or nut milk bag to squeeze out all the water. Make sure that the zucchini
is very dry; otherwise it will take the patties longer to crisp up in the oven.
Add it to a mixing bowl. Grate the potatoes and carrots and place them in the
bowl with the grated zucchini. Add the garlic powder, onion powder, dried
oregano, and paprika and mix until combined.

Form the mixture into about 8 patties and place
them on the baking sheet. Place in the oven and cook for 45 to 60 minutes,
until browned and crispy, flipping them halfway through. Allow the patties to
cool for 10 to 15 minutes before eating so they firm up.

Makes 8 patties


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Have a Healthy Day!,


Rod Stone
Publisher and Founder of r Healthy Living Solutions, LLC,  Supplier of Healthy Living information and products to improve
your life.

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