🧄 Directions:
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Grate & Drain:
Start by grating the zucchini and potatoes. Place them in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible. This step is key for crisp patties! -
Mix It Up:
In a large bowl, combine the grated veggies, minced garlic, egg, breadcrumbs, Parmesan (if using), and herbs. Season with salt and pepper. Mix well until everything sticks together. -
Form Patties:
Scoop out a handful of the mixture and form into small, flat patties (about the size of your palm). You should get 6–8 patties depending on size. -
Cook to Golden Perfection:
Heat olive oil in a skillet over medium heat. Fry the patties for about 3–4 minutes on each side until they’re golden brown and crispy. Don’t overcrowd the pan! -
Serve & Enjoy:
Drain on paper towels and serve warm. These pair beautifully with a dollop of sour cream, Greek yogurt, or a garlicky dipping sauce.
💡 Tips for Success
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Drain well! Too much water in the veggies will make soggy patties.
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Make it gluten-free by using almond flour or gluten-free breadcrumbs.
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Add a kick by tossing in a pinch of chili flakes or diced jalapeños.
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Bake instead of fry by brushing the patties with oil and baking at 400°F (200°C) for about 25 minutes, flipping halfway through.
🥗 How to Serve:
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As a side with grilled chicken or fish
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On top of a green salad with vinaigrette
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With poached eggs for a savory brunch
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Tucked into a pita wrap with tzatziki
Whether you’re embracing the summer zucchini harvest or just craving something warm and savory, these Garlic Herb Roasted Potatoes & Zucchini Patties are sure to become a staple. Crunchy, herbaceous, and incredibly satisfying—they’re everything you didn’t know you were missing.
