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Fresh Veggie Smuggling Patties

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A clever and tasty recipe that hides fresh vegetables like zucchini, spinach, and bell peppers in delicious patties, perfect for picky eaters and family meals.

Ingredients

Scale
  • 1 medium zucchini, grated (about 1½ cups)
  • 1 large carrot, shredded (about 1½ cups)
  • 1 cup fresh or frozen spinach, chopped (if frozen, thawed and squeezed dry)
  • 1/2 cup diced red or yellow bell peppers
  • 1 cup small-curd full-fat cottage cheese
  • 2 large eggs, room temperature
  • 1/2 cup whole wheat or oat flour (plus more if needed)
  • 2 tablespoons extra virgin olive oil
  • 1 clove garlic, minced
  • 1 small onion, finely chopped
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 teaspoon dried oregano or thyme
  • Grated Parmesan cheese (optional)
  • Fresh lemon juice (optional)
  • Chili flakes (optional)

Instructions

  1. Wash and dry all fresh vegetables. Grate the zucchini and carrots using a box grater or pulse in a food processor until finely shredded (about 1½ cups each). Chop spinach into small pieces (if using frozen, thaw and squeeze excess water). Dice bell peppers finely.
  2. Place grated zucchini and spinach in a clean kitchen towel and squeeze firmly to remove as much liquid as possible to avoid soggy patties.
  3. In a large bowl, combine cottage cheese, eggs, and whole wheat flour. Stir until smooth. Add minced garlic, chopped onion, salt, black pepper, and dried oregano. Mix well.
  4. Gently fold the shredded zucchini, carrots, chopped spinach, and diced bell peppers into the base mixture. If the mixture feels too wet, add more flour one tablespoon at a time until it holds shape when scooped.
  5. Heat olive oil in a non-stick skillet over medium heat. Scoop about 1/4 cup of mixture per patty and flatten gently. Cook patties for 3-4 minutes per side until golden brown and cooked through. Alternatively, place patties on a parchment-lined baking sheet and bake at 375°F (190°C) for 20-25 minutes, flipping halfway.
  6. Sprinkle with grated Parmesan cheese or a squeeze of fresh lemon juice before serving for extra flavor.

Notes

Squeeze out excess moisture from zucchini and spinach to prevent soggy patties. Use medium heat to cook patties evenly and avoid burning. You can prepare the veggie mixture up to 24 hours ahead and refrigerate. For gluten-free, substitute whole wheat flour with almond or oat flour. For dairy-free, replace cottage cheese with mashed avocado or blended silken tofu. Freeze patties on a baking sheet before transferring to a freezer-safe container; reheat in oven to maintain crispiness.

Nutrition

Keywords: veggie patties, hidden vegetables, healthy meals, kid-friendly, quick recipes, easy dinner, vegetable recipes, gluten-free option, dairy-free option

Find it online: https://emmastirs.com/fresh-veggie-smuggling-recipe-collection-easy-healthy-meals-to-try-now/