If you or your kids are like most people, vegetables aren’t your thing. I get it – my kids are NOT huge fans of veggies. They each have a favorite but getting them to eating something other than that is a task. Sometimes, it’s all about what you call it or how you present it. We compare these “patties” to tater “tots” and all is well. Little do they know that they are stuffed full of vegetables. This makes a great meatless Monday or vegan meal option too! Makes 4 servings (adult sized)
1 cup broccoli florets, finely chopped
1 cup zucchini, finely shredded
1 cup yellow squash (or other squash), finely shredded
1 cup cauliflower florets, finely chopped
1 large potato, peeled and finely shredded
1 tsp garlic, minced
1 egg (or egg substitute – see below)
1/2 cup gluten-free all-purpose flour (or substitute, see below)
1 tsp sea salt
1/2 tsp black pepper
1/2 tsp dill weed
2 Tbsp coconut oil for frying
- In a large bowl, combine broccoli florets, zucchini, squash, cauliflower, potato, garlic, egg, flour, salt, pepper and dill. Blend together using a fork.
- In a large skillet, heat coconut oil over medium heat. Form vegetable mixture into little patties and pan fry for about 6-8 minutes on each side or until crispy.
- Place cooked patties on a plate lined with a paper towel to drain off any excess oil.
- Serve with guacamole and sour cream or mayo if desired.
*Egg Substitute: 1 Tbsp flax seed + 3 Tbsp water, let rest about 5 minutes
**Flour Substitute: 1/3 cup almond flour + 2 Tbsp coconut flour + 1/4 cup arrowroot starch