Whole30 Vegetable Patties
Discover the perfect way to elevate your Whole30 journey with these wholesome and flavorful Whole30 Vegetable Patties. Packed with grated zucchini, carrot, and sweet potato, these nutrient-rich patties are seasoned with fresh parsley, ground cumin, and a hint of garlic powder for an irresistible savory blend. Coconut flour binds the mixture together for a gluten-free, dairy-free treat that's ideal for clean eating. Lightly pan-fried in avocado or coconut oil to golden perfection, these patties boast a tender texture with crispy edges. Quick to prepare in just 35 minutes, they’re a versatile option for breakfast, lunch, or dinner. Pair them with a side salad or Whole30-approved dips like creamy ranch or zesty guacamole for a satisfying meal that's brimming with flavor and free of compromise. Perfect for meal prep, healthy eating, and anyone embracing the Whole30 lifestyle!
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Recipe Information
Ingredients
- 2 medium-sized (grated) Zucchini
- 1 large (grated) Carrot
- 1 medium-sized (grated) Sweet potato
- 2 stalks (finely chopped) Green onion
- 2 large Eggs
- 3 tablespoons Coconut flour
- 2 tablespoons (chopped) Fresh parsley
- 1 teaspoon Garlic powder
- 1 teaspoon Ground cumin
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 2 tablespoons (for frying) Cooking oil (avocado or coconut oil)
Instructions
Begin by grating the zucchini, carrot, and sweet potato using a box grater.
Place the grated zucchini in a clean kitchen towel or cheesecloth and squeeze out as much excess water as possible to prevent the patties from becoming soggy.
Transfer the grated zucchini, carrot, and sweet potato to a large mixing bowl. Add the chopped green onions, parsley, garlic powder, cumin, salt, and pepper, and mix well.
Crack the eggs into the mixture and stir until fully incorporated.
Sprinkle the coconut flour over the mixture and mix thoroughly. Let the mixture sit for 2-3 minutes to allow the coconut flour to absorb excess moisture.
Heat a large skillet over medium heat and add the cooking oil.
Using your hands, form the vegetable mixture into small patties, about 3 inches in diameter and 1/2 inch thick.
Gently place the patties in the skillet, making sure not to overcrowd the pan. Cook for 3-4 minutes on each side, or until golden brown and cooked through.
Transfer the cooked patties to a plate lined with paper towels to absorb excess oil.
Repeat with the remaining mixture, adding more oil to the skillet as needed.
Serve the vegetable patties warm. They pair well with a side salad or a compliant dipping sauce like Whole30-approved ranch or guacamole.
Nutrition Facts
Calories |
786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.1 g | 62% | |
| Saturated Fat | 12.0 g | 60% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 376 mg | 125% | |
| Sodium | 4499 mg | 196% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 18.5 g | 66% | |
| Total Sugars | 33.6 g | ||
| Protein | 23.9 g | 48% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 222 mg | 17% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1607 mg | 34% | |
*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.
