Veggie Potato Patties
Serve these veggie potato patties with fried eggs for breakfast, on a bed of fresh greens for lunch or accompanied with poultry, chicken or fish for dinner.
Veggie potato patties come together in a flash, especially if you’re using a food processor with a grater attachment. If you don’t have one available, a traditional grater will do—and it’s a great workout for your arms.
While you’re probably familiar with the sweet taters and the Yukon golds, let us tell you about parsnips—they look like white carrots and have a bittersweet, earthy taste much like a turnip. We think they’re wonderful, but if you’re a little more conservative with your vegetables, you can always use carrots or zucchini instead. Just make sure the total volume of the veggies remains the same.
Veggie Potato Patties Recipe
- Rinse veggies under cool running water then pat dry. Peel and grate parsnip, sweet potato, Yukon golds and onion. This is best accomplished using a food processor with a grater attachment—otherwise, the old fashioned way will do!
- Place grated veggies in a large bowl then toss in chopped parsley. Sprinkle with salt, tossing to combine. Set mixture aside for at least 10 minutes to let salt to draw out excess moisture.
- Transfer shredded veggies to a colander then press firmly to remove as much liquid as possible. Removing excess water will result in crispier patties. Transfer veggies back to mixing bowl then add flour, paprika, garlic powder, pepper and beaten egg. Mix thoroughly then set aside.
- Place large skillet over medium heat. Add enough oil to coat bottom of pan by ¼". When oil is hot, form patties using a heaping ¼ cup of veggie mixture. Gently place patties in hot oil then fry 2–3 minutes per side—or until deep golden brown and crispy. Transfer to a paper towel-lined plate, sprinkle with a little extra salt and enjoy.