**Zucchini Potato Patties**

**Ingredients:**

– 1 large zucchini (about 375 g)
– 2 medium potatoes (Yukon Gold or Russet, about 300 g)
– 1 medium carrot (about 80 g)
– 1/2 tsp garlic powder
– 1/2 tsp onion powder
– 1/2 tsp chili powder
– 1/2 tsp ground cumin
– 1/2 tsp paprika powder
– 1/2 tsp sea salt
– Black pepper, to taste
– 1/2 cup chickpea flour (50 g)

**Instructions:**

1. Grate the zucchini, potatoes, and carrot. Then, using a nut-milk bag, cheesecloth, or clean kitchen towel, squeeze out as much liquid as possible from the grated vegetables.

2. Add the squeezed vegetables to a skillet and stir in all the spices. Cook the vegetables over low-medium heat with a lid for about 10 minutes, stirring occasionally. Then, turn off the heat.

3. Add the chickpea flour to the skillet and stir with a spatula to combine. Let the mixture cool until you can touch it.

4. Shape the mixture into 6 patties using your hands. You have three cooking methods to choose from:

– **Pan-Fry:** Heat some oil in a frying pan and place 3-4 patties in it. Fry on both sides until crispy, about 4-5 minutes per side.

– **Air-Fry:** Cook at 380°F (195°C) for 15 minutes in your air fryer, flipping after 10 minutes. I recommend spraying the basket of your air fryer with a little oil before adding the patties to prevent sticking.

– **Bake:** Preheat the oven to 400°F (205°C) and bake the patties for 35-40 minutes on a lined baking sheet, flipping after 20-25 minutes. For a crispier result, spray the patties with a little oil before baking and after flipping.

5. Enjoy the patties with a dip of your choice, such as vegan ranch dressing.

**Notes:**

For substitutes, serving suggestions, storing tips, and FAQs, refer to the blog post.

INGREDIENTS

• 1 large (375 g) zucchini
• 2 medium (300 g) potatoes (Yukon Gold or Russet)
• 1 medium (80 g) carrot
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp chili powder
• 1/2 tsp ground cumin
• 1/2 tsp paprika powder
• 1/2 tsp sea salt
• Black pepper to taste
• 1/2 cup (50 g) chickpea flour

INSTRUCTIONS

• You can watch the short video for visual instructions.Grate the zucchini, potatoes, and carrot. Then squeeze out as much liquid as possible using a nut-milk bag, cheesecloth, or a clean kitchen towel.
• Add the veggies to a skillet and stir in all spices. Cook the veggies over low-medium heat with a lid for about 10 minutes, stirring occasionally, then turn off the heat.
• Add in the chickpea flour and stir with a spatula to combine. Let the mixture cool, until you can touch it.
• Shape the mixture into 6 patties, using your hands. You can choose between the following three cooking methods:

Pan-Fry

• Heat some oil in a frying pan and place 3-4 patties in it. Fry on both sides until crispy (about 4-5 minutes per side).

Air-Fry

• Cook at 380 F (195 C) for 15 minutes in your air fryer (flip after 10 minutes). I recommend spraying the basket of your air fryer with a little oil before adding the patties, otherwise, they may stick.

Bake

• Preheat the oven to 400 F (205 C) and bake the patties for 35-40 minutes on a lined baking sheet (flipping after 20-25 minutes). For a crispier result, I recommend spraying the patties with a little oil before baking and after flipping.
• Enjoy with a dip of choice, e.g. this vegan ranch dressing.

NOTES

• Read the blog post for substitutes, serving suggestions, storing tips, and FAQs.