Carrot, Zucchini and Potato Patties Recipe
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