Veggie Tot Patties
Servings: 4
Preparation Time: 25 minutes
Ingredients:
- 1 cup broccoli florets, finely chopped
- 1 cup zucchini, finely shredded
- 1 cup yellow squash, finely shredded
- 1 cup cauliflower florets, finely chopped
- 1 large potato, peeled and finely shredded
- 1 teaspoon garlic, minced
- 1 egg
- 1/3 cup almond flour*
- 1/4 cup arrowroot starch
- 2 tablespoons coconut flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dill weed
- 2 tablespoon coconut oil for frying
Almond Flour:
*You can grind your own almond flour by placing whole almonds in a blender/food processor and blending until you get a fine meal.
Directions:
In a large bowl, combine broccoli florets, zucchini, squash, cauliflower, potato, garlic, egg, flour, salt, pepper, and dill. Blend together using a fork.
In a large skillet, heat coconut oil over medium heat.
Form vegetable mixture into little patties and pan fry for about 6–8 minutes on each side or until crispy.
Place cooked patties on a plate lined with a paper towel to drain any excess oil. Serve with guacamole and sour cream or mayo, if desired.
Courtney from Weir, KS, won $50 for this recipe and photo! Submit your coconut recipes here!
