Carrot, zucchini, potato and mint patties
Preparation time:
Makes: 15 patties
Recipe highlights Serves: 15
- Good source of fibre, folate
- Suitable to freeze
- Store covered in fridge (under 5°C)
- Nut free
- Low salt
- Vegetarian
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Ingredients
- 1 medium carrot
1 medium zucchini
1 medium potato
1/3 cup ricotta cheese
1 egg, lightly beaten
1 teaspoon mint, fresh, finely chopped
pepper, to taste
3 tablespoons olive oil
1/2 cup flour, extra (to roll patties prior to cooking)
Cooking method
-
1. Wash vegetables
2. Grate the carrot, zucchini and potato.
3. Mix the vegetables, ricotta cheese, egg, flour, mint and pepper.
4. Roll a teaspoon of the mixture into a patty shape and roll in extra flour.
5. Heat the oil in a frypan.
6. Cook patties in the pan for 2-3 minutes or until golden brown.
7. Turn to the other side and cook for a further 2-3 minutes or until golden brown.
Notes: Serving: May be served with barbeque, tomato or chilli sauce.
Nutritional facts
 | Average quantity per Serving | Average quantity per 100g |
| Weight (g) | 33.79g | 100.00g |
| Energy (kJ) | 279.77kJ | 828.01kJ |
| Protein (g) | 1.86g | 5.50g |
| Total fat (g) | 4.21g | 12.47g |
| - Saturated fat (g) | 0.92g | 2.73g |
| - Polyunsaturated fat (g) | 0.39g | 1.15g |
| - Monounsaturated fat (g) | 2.63g | 7.77g |
| Cholesterol (mg) | 13.45mg | 39.81mg |
| Carbohydrate-available (g) | 5.03g | 14.90g |
| CarbohydrateSE (g) | 5.03g | 14.88g |
| - Sugars (g) | 0.42g | 1.24g |
| Water (g) | 21.31g | 63.08g |
| Dietary fibre (g) | 0.84g | 2.49g |
| Thiamin (mg) | 0.04mg | 0.11mg |
| Riboflavin (mg) | 0.03mg | 0.10mg |
| Niacin (mg) | 0.42mg | 1.25mg |
| Niacin equivalents (mg) | 0.83mg | 2.46mg |
| Vitamin C (mg) | 3.32mg | 9.83mg |
| Total folate (ug) | 10.54ug | 31.19ug |
| Total vitamin A equivalents (ug) | 75.21ug | 222.59ug |
| Retinol (ug) | 9.75ug | 28.86ug |
| Beta carotene equivalents (ug) | 392.77ug | 1162.45ug |
| Sodium (mg) | 16.05mg | 47.51mg |
| Potassium (mg) | 77.36mg | 228.96mg |
| Magnesium (mg) | 8.61mg | 25.47mg |
| Calcium (mg) | 16.79mg | 49.68mg |
| Phosphorus (mg) | 31.12mg | 92.09mg |
| Iron (mg) | 0.31mg | 0.92mg |
| Zinc (mg) | 0.19mg | 0.57mg |
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Source: These recipes were developed and tested by Consumer Science students studying Community Nutrition at RMIT University in 2003.
This recipe was orginally published as:
Carrot, zucchini, potato and mint patties
Recipe publication date on: 07/23/2003
Last reviewed on: 20/08/2014
