The vegetarian patties with potatoes, zucchini, and provola will surprise you with their taste and quick preparation. A complete dish you can serve on the table as a main course, but you can also serve it as an appetizer to enrich your buffet or as a tasty side dish. An idea born from my recycling mania, from the union of two leftovers from the day before, pan-fried potatoes and sautéed zucchini with onions. Few ingredients mix to form incredible patties that certainly won’t disappoint you. The patties with potatoes, zucchini, and provola are irresistible: crunchy outside, but with a soft and stringy provola center.
Check out patties to make in sauce, like lemon-scented meatballs.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Portions: 15
- Cooking methods: Frying
- Cuisine: Italian
Ingredients
INGREDIENTS FOR 15 LARGE PATTIES
- 14 oz potatoes
- 10.5 oz zucchini
- 1 clove garlic
- Half yellow onion
- 1.75 oz Grana Padano cheese, grated
- 2 eggs (110 g)
- 5.25 oz smoked provola
- 3.5 tbsp extra virgin olive oil
- to taste fine salt
- 2.1 oz breadcrumbs
- to taste pepper (freshly ground)
- 2.1 cups sunflower oil
Tools
What you need to prepare vegetarian patties with potatoes, zucchini, and provola
- 1 Frying pan
- 1 Cutting board
- 1 Deep dish
Steps
How to prepare vegetarian patties with potatoes, zucchini, and provola
To prepare these delicious vegetarian patties, start by peeling the potatoes using a small knife or a peeler. Rinse under water to remove impurities and any remaining dirt, then cut them in half; from the two halves, cut cubes of 1.5 inches.
Heat the extra virgin olive oil in a frying pan with the sliced onion, then add the potatoes. Season with salt and cook for about 15-20 minutes (or until they are soft) with a lid.
While the potatoes cook, clean the zucchini: remove the flower if present, rinse under running water, trim the ends, and cut into small cubes, then dry. Add them to a non-stick pan with the extra virgin olive oil and the garlic clove. Add salt and freshly ground pepper, and cook for about 10 minutes.
Once the potatoes and zucchini are cooked, place everything in a large bowl and mash with a fork. Add the Grana Padano, eggs, and a little more pepper, and mix well. Dice the smoked provola and place it in a bowl.
Then start forming the patties. Take a small amount of the mixture, flatten it in the palm of your hand, insert a piece of provola, and close the patty using your hands.
Then roll it in the breadcrumbs and place it on a plate.
Repeat the process until all the mixture is used up.
Heat the seed oil in a pan and when it reaches the right temperature, fry the potato and zucchini patties. Cook them on both sides and then place them on a plate with absorbent paper.
Serve the vegetarian patties with potatoes, zucchini, and provola and enjoy your meal.
You can store the patties for a couple of days in the refrigerator, inside a glass container. If you think you won’t be able to eat them, I recommend freezing them raw. When you decide to eat them, you can fry them directly from frozen, being careful of splashes during cooking.
