I feel like the past 2 weeks have been a complete blur! I have been so unbelievably (and unnormally- is that a word?) busy! From cooking to cleaning, packing for our new place to entertaining Andrew, there have not been enough hours in the day for me to take a breather, let alone write a simple blog post. I’ve had so many ideas on my mind to write but can not seem to find a time slot to fit it in.
I’ve run out of boxes and the kitchen sink is clean so I’m taking this rare opportunity to share with you a veggie patty recipe. These days Andrew has gotten extremely picky with his food and I’ve been trying to figure out new ways to get his veggies in! Andrew has a thing for crispy foods so this has been a hit with him because the edges fry crispy. The patties are slightly sweet due to the sweet potatoes but are packed with loads of good for you veggies.
I recommend making a double batch and freezing the other half for days when you don’t feel like cooking… or don’t have the time! You can also be creative and omit or add certain veggies to your liking. I also recommend using a mandolin to create match stick thin vegetable pieces.
- 1 organic zucchini
- 1 large organic sweet potato (you can get away with using conventional since sweet potatoes are low in pesticide residues- check out the Dirty Dozen here: organic is always recommended though)
- 1 large organic potato
- 1 large carrot
- salt, pepper and garlic powder to taste
- 1/4 cup unbleached flour, additional flour if needed
|Roll into small patties and fry in olive oil, expeller pressed coconut oil or lard until golden brown & flip|
|Eat them while they are warm!|
If you are freezing, you can half way cook them and then lay them in a freezer appropriate container. This way it will take only minutes to reheat on stove.
Until next time,
Loriel – Healthy Roots, Happy Soul