Zucchini carrot patties healthy vegetarian recipe

Easy healthy vegetarian recipe

I was on the hunt for an easy, healthy vegetarian recipe to make for breakfast. I’m usually a breakfast-specific breakfast person. That is, I usually have oatmeal, but would also consider eggs, pancakes, waffles, french toast, or toast. Lots of carbs in most of those options. Not a lot of variety. When I lived in Japan, I learned to like the Japanese traditional breakfast of miso soup, small salad, boiled egg, pickles, rice, and fish, but I would only have that if I was staying at a hotel or someone’s house. No way I was going to put that much time and effort into cooking first thing in the morning. 

Why is is that we tend to be so specific about what foods are “breakfast foods?” If you’re looking for something different, but healthy, to have for breakfast, why not consider a fritter? You don’t need to deep fry them and you can use gluten-free flower. You can also have at lunch or dinner. Or for brunch or linner. 

What I like about this recipe? Delicious. Easy to make. Nutritious.

Ingredients

• 1 zucchini, grated
• 1 carrot, grated
• 2 Tbsp parsley, finely chopped (change it up, if you want, to dill or cilantro or even thyme)
• 2 eggs
• 1/2 cup chickpea flour (or other flour)
• 1 Tbsp coconut or avocado oil
• salt and pepper

Directions

1. Put the zucchini and carrots into a strainer, mix in 1/8 tsp of salt, and let it sit for 15 minutes. Place zucchini and carrots into dry cloth and squeeze as much liquid as possible. Transfer into a large bowl.
2. Mix in parsley. Then eggs. Then flour. Mix in a pinch of salt and pepper.
3. Heat 1 Tbsp of oil in large frying pan. 
4. Place about 2 Tbsp of zucchini and carrot mix into pan and flatten with spatula. Add in as many you can fit so that each fritter is separate. 
5. Fry until golden brown on each side (about 2-3 minutes on each side).