Baked Potato and Zucchini Patties is a tasty recipe, also suitable as a side dish and can be added to your buffet table.
The potato patties are the main dish that my husband usually prepares when we have guests.
And while I’m busy with other preparations because when you invite people over there are more things to do, he silently cooks them and the guests have always appreciated them.
They are soft, tempting, and one leads to another.

500 g of potatoes;
300 g of zucchini;
40 g of breadcrumbs;
Salt;
Parsley;
1 clove of garlic;
Grated Grana cheese;

Ingredients

Tools

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Boil the peeled potatoes in chunks for about 13 minutes. Cook the chopped zucchini with the skin in a small amount of boiling water for about 6/7 minutes.
Pass the potatoes and zucchini through a potato masher and place in a bowl.
Add salt to taste, a bunch of chopped parsley, finely chopped garlic, a handful of grated Grana cheese, and breadcrumbs.
Mix everything well.
Form patties from the mixture by first making round balls and then flattening them with a light pressure.
Coat the patties in breadcrumbs and place on a baking sheet lined with parchment paper.
Bake for about twenty-five/thirty minutes in the oven set to 392 degrees Fahrenheit.
Let cool a bit, and serve the “Baked Potato and Zucchini Patties,” inviting, gratin, and tempting to eat one after another.
The baked potato and zucchini patties are also very nutritious and can replace bread. At most we can put less on the table.

The baked potato and zucchini patties can be kept for the next day in the fridge.

Sometimes I tried reheating the next day, the patties baked in the oven by browning them in a pan with a little oil, and I liked them a lot.

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Can baked potato and zucchini patties be eaten the next day?
The baked potato and zucchini patties can be kept for the next day in the fridge.
Sometimes I tried reheating the next day, the patties baked in the oven by browning them in a pan with a little oil, and I liked them a lot.