Serve these patties with a dollop of sour cream, yogurt, or a side of fresh salad for a complete meal.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. You can also freeze them for later—just reheat in the oven for a crispier texture.
Variations:
Add cheese: Stir in some grated cheese to the batter for a creamy, cheesy texture.
Spicy kick: Add a pinch of chili flakes or cayenne pepper to spice things up.
Vegan option: Skip the eggs and use a flax egg substitute (1 tablespoon flaxseed meal + 3 tablespoons water) for a plant-based version.
FAQ:
Q: Can I use other vegetables in this recipe?
Absolutely! You can add zucchini, mushrooms, or even sweet potatoes to the mix. Just make sure to adjust the moisture levels if using more watery vegetables.
Q: What should I serve these patties with?
They pair beautifully with a simple side of steamed vegetables, a light green salad, or even some hummus for dipping.
Q: How can I make these patties crispier?
For extra crispiness, you can bake them in the oven at 375°F (190°C) for about 15-20 minutes after frying, or cook them in a bit more oil to get a crunchier crust.
This recipe is both satisfying and healthy—perfect for those evenings when you want a quick, tasty dinner that’s as good as pizza but packed with vegetables. Enjoy!
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