Ingredients

For the Vegetable Patties

  • 2 cups finely chopped broccoli
  • 1 cup finely chopped cauliflower
  • 1 medium zucchini, grated
  • 1 small carrot, grated
  • 2 green onions, finely chopped
  • 2 cloves garlic, minced
  • 2 large eggs
  • ½ cup grated Parmesan cheese
  • ¾ cup breadcrumbs
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp fresh dill, chopped
  • ½ tsp paprika
  • ½ tsp garlic powder
  • ½ tsp onion powder
  • ½ tsp dried oregano
  • ½ tsp black pepper
  • ¾ tsp salt
  • 2 tbsp olive oil

For the Crispy Coating

  • 1 cup panko breadcrumbs
  • 2 tbsp Parmesan cheese
  • ½ tsp paprika
  • ½ tsp dried parsley
  • ¼ tsp garlic powder
  • Pinch of black pepper

🥣 Creamy Garlic Herb Dip

  • ½ cup plain Greek yogurt
  • 2 tbsp mayonnaise
  • 1 tbsp lemon juice
  • 1 garlic clove, finely minced
  • 1 tbsp fresh dill
  • 1 tbsp fresh parsley
  • ½ tsp Dijon mustard
  • ¼ tsp black pepper
  • Salt to taste

👩‍🍳 Instructions

1. Prepare the Vegetables

Wash the broccoli, cauliflower, zucchini, carrot, and green onions.

Finely chop the broccoli and cauliflower. Grate the zucchini and carrot.

Important: Squeeze as much liquid as possible from the grated zucchini using a clean kitchen towel or paper towels. Removing excess moisture helps the patties hold together and become crispy.

2. Cook the Broccoli & Cauliflower

Bring a pot of water to a boil.

Add the broccoli and cauliflower and cook for about 3–4 minutes, just until slightly tender.

Drain thoroughly and allow them to cool.

Finely chop them once cooled.

3. Make the Patty Mixture

Add the vegetables to a large mixing bowl.

Add:

  • Green onions
  • Garlic
  • Eggs
  • Parmesan
  • Breadcrumbs
  • Parsley
  • Dill
  • Paprika
  • Garlic powder
  • Onion powder
  • Oregano
  • Black pepper
  • Salt

Mix everything thoroughly until well combined.

The mixture should be moist but firm enough to shape.

If it seems too wet, add 1–2 tablespoons of breadcrumbs at a time until it holds together.

4. Shape the Patties

Take approximately 2–3 tablespoons of the mixture.

Shape it into a ball and gently flatten it into a round patty.

Aim for approximately ½ inch (1–1.5 cm) thickness.

Continue until all the mixture has been used.

You should get around 10–12 patties.

5. Prepare the Crispy Coating

In a shallow bowl, combine:

  • Panko breadcrumbs
  • Parmesan
  • Paprika
  • Dried parsley
  • Garlic powder
  • Black pepper

Mix well.

Press each vegetable patty gently into the coating, making sure both sides and the edges are covered.

6. Chill

Place the coated patties on a tray and refrigerate for 20–30 minutes.

This helps them firm up and prevents them from breaking during cooking.

🍳 Pan-Frying Method

Heat 1–2 tablespoons of olive oil in a large non-stick skillet over medium heat.

Carefully place the patties into the pan, leaving space between them.

Cook for approximately 4–5 minutes per side, or until deeply golden brown and crispy.

Avoid flipping them too frequently because they need time to form a firm crust.

Transfer the cooked patties to a paper-towel-lined plate.