Tasty Veggie Patties Recipe

5 1 5
Tasty Veggie Patties Recipe
Tasty Veggie Patties Recipe photo by Taste of Home
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Tasty Veggie Patties Recipe

Read Reviews
5 1 5
Publisher Photo
Here's a delightful entree with a healthy dose of vegetables. “I like making these savory patties for a quick dinner,” notes Rosie Hostetler of Sumter, South Carolina.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 3/4 cup shredded yellow summer squash
  • 1/2 cup grated peeled potato
  • 1/4 cup shredded carrot
  • 3 tablespoons all-purpose flour
  • 2 tablespoons yellow cornmeal
  • 2 tablespoons beaten egg
  • 1 tablespoon finely chopped onion
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon canola oil

Directions

In a small bowl, combine the first 10 ingredients. Shape into four patties. In a large skillet, cook patties in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve immediately. Yield: 2 servings.
Originally published as Tasty Veggie Patties in Cooking for 2 Fall 2007, p54

Nutritional Facts

2 each: 168 calories, 4g fat (1g saturated fat), 65mg cholesterol, 423mg sodium, 28g carbohydrate (3g sugars, 3g fiber), 5g protein. Diabetic Exchanges: 1-1/2 starch, 1 vegetable, 1/2 fat.

  • 3/4 cup shredded yellow summer squash
  • 1/2 cup grated peeled potato
  • 1/4 cup shredded carrot
  • 3 tablespoons all-purpose flour
  • 2 tablespoons yellow cornmeal
  • 2 tablespoons beaten egg
  • 1 tablespoon finely chopped onion
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 teaspoon canola oil
  1. In a small bowl, combine the first 10 ingredients. Shape into four patties. In a large skillet, cook patties in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve immediately. Yield: 2 servings.
Originally published as Tasty Veggie Patties in Cooking for 2 Fall 2007, p54

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lillybow User ID: 1141272 59451
Reviewed Jun. 25, 2012

"This is a really great way to use up extra yellow squash from the garden and a nice change from potato pancakes. The only thing I did differently was leave the potatoes unpeeled; and I ate them with ranch dressing. :)"

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