Carrot, Zucchini, and Shrimp Patties

Name: Carrot, Zucchini, and Shrimp Patties
Cuisine: American
Ingredients: 8 carrots; 2 medium-large zucchinis; 4 tablespoons dried shrimp powder; 1 cup breadcrumbs (about 100 grams); 1/2 cup all-purpose flour (about 60 grams); 4 eggs; 1 teaspoon chicken bouillon powder (such as Knorr); 1 teaspoon dried marjoram; 1/2 onion; 1 garlic clove; Salt, to taste

MARIO RESENDIZ CALLEJAS @cook_4783784

ESTAÑO Y LITOGRAFÍA

Since it’s been a while since I posted a recipe, today I wanted to share this new version of veggie patties—definitely worth making. BERE, sending you a hug!

MARIO RESENDIZ CALLEJAS @cook_4783784

ESTAÑO Y LITOGRAFÍA

Since it’s been a while since I posted a recipe, today I wanted to share this new version of veggie patties—definitely worth making. BERE, sending you a hug!

Saved

Ingredients

8carrots
2medium-large zucchinis
4 tablespoonsdried shrimp powder
1 cupbreadcrumbs (about 100 grams)
1/2 cupall-purpose flour (about 60 grams)
4eggs
1 teaspoonchicken bouillon powder (such as Knorr)
1 teaspoondried marjoram
1/2onion
1garlic clove
Salt, to taste

Saved

Steps

1

Grate the carrots.
2

Place the grated carrots in a pot of water with the onion and garlic. Add the chicken bouillon powder and salt.
3

Grate the 2 zucchinis and add them to the pot with the carrots. Add 1/4 of the onion, grated, and the marjoram. Boil for 15 minutes, stirring occasionally.
4

Once everything is cooked, drain the mixture in a colander and let it cool and drain thoroughly.
5

Transfer the drained vegetables to a bowl. Mix in the dried shrimp powder, flour, and breadcrumbs. Once combined, add the 4 eggs and mix well.
6

Heat oil in a skillet over medium heat. Using a spoon, drop portions of the mixture into the hot oil, shaping them into patties. Fry on both sides until golden brown. Don’t overcook. These are super delicious—serve with your favorite sides!
7

Stay warm, it’s really cold out. Sending you a hug!