If you’re looking for something healthy and savory, try these versatile patties. They make for a fun snack when dipped in a healthy ranch dressing… or a satisfying meal when served alongside a large salad. These patties are also a great traveling food. I was grateful to have them in my cooler on my cross-country road trip.
All the ingredients have healing properties, which make them great for the body, according to this article. Glucose is food for the liver, and carrots are a healthy glucose source. Zucchini soothes the intestinal tract and reduces gallbladder inflammation. Potatoes are a great antiviral food and also high in healthy glucose.
There is no fat in this recipe, which is an added bonus for me. Keeping a low fat diet has exponentially increased the healing process in my body. Adding savory healthy food to my diet keeps my plant-based low fat eating plan enjoyable and satisfying.
How To Make
After steaming the veggies and making the patties, this recipe needs about 1 hour of baking time to firm up the patties. Here’s the 4-step process:
- Steam the potatoes and carrots. Let them cool.
- Grate the zucchini and squeeze out the extra juice in a nut bag. I drink this nutrient rich zucchini juice; It’s not that tasty but very hydrating and full of vitamins, minerals and antioxidants. If you choose not to drink it fresh, consider freezing the juice for making healing broth or a future soup.
- Grate the potatoes and carrots and add them to the grated zucchini. Add in spices and mix thoroughly together.
- Make 3” patties and bake on a pan lined with parchment paper.
I typically double this recipe. The patties keep well in the refrigerator for several days. When taking the time to make this recipe, I enjoy having extra patties for lunches and snacks.
This recipe is from the Medical Medium Blog. Their short video (40 seconds) on making the patties was helpful and is in the link below.
Carrot - Zucchini - Potato Patties
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon paprika
DirectionsAdd 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. 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.
– I have found the patties are hard to flip when baking. Instead, I rotate the patties from the top rack in my oven to the bottom rack half way through the cooking process.
– Once fully cooked and somewhat cooled, the patties easily come off the parchment paper. If too soft or too hot, I find they may stick to the paper.
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