Paleo Vegetable Patties
Delightfully nutritious and packed with flavor, these Paleo Vegetable Patties are a perfect option for a wholesome, low-carb meal or a satisfying snack. Made with a vibrant medley of zucchini, carrots, broccoli, and red onion, these patties are seasoned with garlic and onion powder for a savory punch, while almond flour and eggs provide the ideal texture to hold everything together. Cooked to golden perfection in coconut oil, each bite delivers a crispy exterior with a tender, veggie-filled center. Ready in just 35 minutes, these gluten-free patties are the ultimate healthy comfort food for Paleo enthusiasts. Serve them warm with a side salad, or enjoy as a tasty snack that’s nutritious and allergen-friendly.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium carrot
- 1 cup broccoli
- 0.5 medium red onion
- 0.75 cup almond flour
- 2 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 2 tablespoons coconut oil
Instructions
Wash the zucchini, carrots, and broccoli thoroughly.
Grate the zucchini and carrots using a box grater. Place the grated zucchini in a clean kitchen towel, squeeze out as much moisture as possible, and set aside.
Finely chop the broccoli into rice-sized pieces or pulse it in a food processor until it resembles small crumbs.
Finely dice the red onion.
In a large mixing bowl, combine the grated zucchini, grated carrot, chopped broccoli, and diced red onion.
Add the almond flour, eggs, garlic powder, onion powder, sea salt, and black pepper to the bowl. Mix well until the ingredients are evenly combined and a batter forms.
Heat a large non-stick skillet or frying pan over medium heat and add 1 tablespoon of coconut oil.
Scoop about 2 tablespoons of the vegetable mixture and form it into a patty with your hands. Place the patty onto the hot skillet. Repeat with additional mixture, working in batches to avoid overcrowding.
Cook the patties for 3-4 minutes on each side, or until golden brown and cooked through. Add the remaining tablespoon of coconut oil as needed between batches.
Transfer the cooked patties to a plate lined with paper towels to soak up any excess oil.
Serve warm as a snack or alongside a fresh salad for a complete Paleo-friendly meal!
Nutrition Facts
Calories |
1148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 81.3 g | 104% | |
| Saturated Fat | 30.1 g | 150% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 439 mg | 146% | |
| Sodium | 5431 mg | 236% | |
| Total Carbohydrate | 76.5 g | 28% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 39.3 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 408 mg | 31% | |
| Iron | 7.6 mg | 42% | |
| Potassium | 1918 mg | 41% | |
*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.
