Veggie potato patties recipe

Veggie Potato Patties

prep time
cook time
total time
makes
12 -16 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.

Einkorn RecipeMake veggie potato patties using einkorn flour!

Veggie Potato Patties Recipe

what you'll need
  • 1 parsnip
  • 1 medium sweet potato
  • 3 Yukon Gold potatoes
  • 1/4 yellow onion
  • 1/4 cup fresh parsley, chopped
  • 3/4 tsp salt, plus more for sprinkling
  • 2 Tbsp all-purpose flour
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 1/4 tsp pepper
  • 1 large egg, well beaten
  • oil, for frying
Nutrition Facts
Veggie Potato Patties Recipe
Amount Per Serving
Calories 94 Calories from Fat 45
% Daily Value*
Total Fat 5g 8%
Saturated Fat 1g 5%
Polyunsaturated Fat 2g
Monounsaturated Fat 2g
Cholesterol 18mg 6%
Sodium 196mg 8%
Potassium 232mg 7%
Total Carbohydrates 10g 3%
Dietary Fiber 1g 4%
Sugars 1g
Protein 2g 4%
Vitamin A 40%
Vitamin C 18%
Calcium 1%
Iron 3%
* Percent Daily Values are based on a 2000 calorie diet.
let's do it
  1. 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!
  2. 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.
  3. 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.
  4. 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.
Cheryl Says

Remember—drawing excess moisture out of the grated veggies using salt is the best way to get crispy (not soggy) veggie patties!


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