🥒 Crispy Zucchini Oatmeal Patties
These Crispy Zucchini Oatmeal Patties are golden and crispy on the outside, tender on the inside, and packed with fresh vegetables, cheese, herbs, and wholesome oats.
Served with a creamy garlic dill sauce, they make a delicious lunch, light dinner, snack, or vegetable side dish.
Golden and crispy zucchini oatmeal patties served with a creamy garlic dill sauce.
🛒 Ingredients
For the Patties
- 1 zucchini (350g)
- 1 carrot
- 1 potato, grated
- 2 eggs
- 100g cheese, grated
- Fresh parsley, chopped
- 1 garlic clove, minced
- Salt, to taste
- Black pepper, to taste
- 1 tsp Herbes de Provence
- 1 tsp paprika
- 4 tbsp oatmeal
- 2 tbsp flour
- Olive oil, for frying
For the Creamy Sauce
- 2 tbsp sour cream or plain yogurt
- 1 tbsp mayonnaise
- Fresh dill, finely chopped
- 1 tsp dried garlic
- 1 tsp smoked paprika
👩🍳 Instructions
Grate the zucchini, sprinkle it lightly with salt, and let it rest for 15 minutes. Squeeze out as much excess water as possible.
Grate the carrot and potato, chop the fresh parsley, and mince the garlic.
Mix the zucchini, carrot, potato, parsley, and garlic with the eggs, grated cheese, salt, black pepper, paprika, and Herbes de Provence.
Blend the oats lightly, add them to the vegetable mixture, and stir well. Let the mixture rest for another 15 minutes.
Shape the mixture into evenly sized patties and coat each one lightly with flour.
Heat olive oil over medium heat. Fry the patties for approximately 4–5 minutes per side, or until golden brown and crispy.
Combine the sour cream or yogurt, mayonnaise, fresh dill, dried garlic, and smoked paprika in a small bowl. Stir until smooth and creamy.
Serve the zucchini oatmeal patties hot and crispy with the creamy garlic dill sauce on the side.
Squeezing as much moisture as possible from the zucchini is the key to getting crispier patties. If the mixture still feels too wet, add a small amount of extra oats before shaping.
