Keto Vegetable Patties
These flavorful Keto Vegetable Patties are the ultimate low-carb comfort food, perfect for a quick snack, light lunch, or satisfying appetizer. Packed with healthy ingredients like zucchini, cauliflower, and spinach, these patties are held together with almond flour and eggs, making them a gluten-free and keto-friendly option. Grated Parmesan cheese and a touch of smoked paprika add savory depth, while chives and garlic bring a zesty freshness to every bite. Pan-fried to golden perfection in coconut or avocado oil, these patties are crispy on the outside and tender on the inside. Ready in just 35 minutes, they’re a versatile dish that pairs beautifully with your favorite low-carb dipping sauce or a vibrant green salad. Perfect for meal prep or serving at a gathering, these keto vegetable patties are a delicious way to enjoy healthy eating without compromising on flavor.
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Recipe Information
Ingredients
- 1 medium Zucchini
- 1 cup Cauliflower florets
- 1 cup Spinach
- 1 cup Almond flour
- 2 large Eggs
- 0.5 cup Parmesan cheese, grated
- 2 cloves Garlic, minced
- 2 tablespoons Chives or green onions, finely chopped
- 2 tablespoons Coconut oil (or avocado oil) for frying
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.25 teaspoons Smoked paprika (optional)
Instructions
Grate the zucchini using a box grater and place it in a colander. Sprinkle a pinch of salt over it and set it aside for 10 minutes to release excess water.
Meanwhile, steam the cauliflower florets until tender (about 5-7 minutes). Once cooked, mash them gently with a fork in a large mixing bowl.
Rinse and finely chop the spinach. Add it to the mixing bowl with the mashed cauliflower.
Using your hands or a clean kitchen towel, squeeze as much water as possible out of the salted zucchini. Add the zucchini to the mixing bowl.
Add almond flour, grated Parmesan cheese, minced garlic, chopped chives or green onions, salt, black pepper, and smoked paprika (if using) to the vegetable mixture.
Crack the eggs into the bowl and mix everything thoroughly until all ingredients are well combined. The mixture should be slightly sticky but hold together when formed into patties.
Shape the mixture into small patties, about 2-3 inches in diameter, and place them on a plate or baking sheet.
Heat the coconut oil (or avocado oil) in a large non-stick skillet over medium heat. Once hot, add the patties in batches, taking care not to overcrowd the pan.
Cook each patty for 3-4 minutes per side, or until golden brown and cooked through. Remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.
Serve the Keto Vegetable Patties hot with your favorite low-carb dipping sauce or a fresh green salad.
Nutrition Facts
Calories |
1273 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 106.9 g | 137% | |
| Saturated Fat | 39.4 g | 197% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 412 mg | 137% | |
| Sodium | 1901 mg | 83% | |
| Total Carbohydrate | 40.9 g | 15% | |
| Dietary Fiber | 18.6 g | 66% | |
| Total Sugars | 10.5 g | ||
| Protein | 59.7 g | 119% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 883 mg | 68% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 2212 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
