Zucchini Carrot Patties With Bacon Recipes

ZUCCHINI CARROT FRITTERS RECIPE BY TASTY

Steps:

• Mash chickpeas with a fork in a large bowl. Set aside.
• Grate zucchini. Place in a clean dish towel or cloth.
• Grate carrots. Place in a clean dish towel or cloth with zucchini.
• Squeeze out as much moisture as possible.
• Add veggies, panko, egg, basil, garlic powder, salt, and pepper to the bowl with the mashed chickpeas.
• Stir until completely combined.
• Heat olive oil in a large skillet on medium heat.
• Scoop 2 tablespoons of mixture into your hand press to compress it into a patty.
• Cook for about 1-2 minutes, until the underside is golden brown then flip and repeat.
• Serve with a dollop of plain greek yogurt and diced green onion.
• Enjoy!

ZUCCHINI CARROT CAKE

Steps:

• In a large bowl beat eggs and sugar until frothy. Gradually beat in oil. Combine dry ingredients; add to batter. Beat 4 minutes. Stir in carrots, zucchini and nuts. Pour into three greased 9-in. round baking pans. Bake at 350° for about 35 minutes or until top springs back when lightly touched. Cool 5 minutes before removing from pans. Cool thoroughly on a wire rack. , For frosting, beat cream cheese and butter in a large bowl until smooth. Add sugar and vanilla. Continue beating until sugar is dissolved. Spread between the layers and over the top and sides of the cake. Garnish with whole or chopped nuts if desired.

ZUCCHINI CARROT PATTIES WITH BACON

Steps:

• Sprinkle zucchini and carrot with salt and drain in a colander.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Cook and stir onions in the same skillet over medium heat until translucent, about 5 minutes.
• Rinse zucchini and carrot; remove excess liquid by squeezing through cheese cloth or paper towels.
• Place zucchini, carrot, bacon, egg, onion, almond flour, garlic, and Italian seasoning in a large bowl. Mix evenly. Form a 1/2-inch thick patty using 1/4 cup of the mixture. Repeat with remaining patty mix.
• Heat coconut oil over medium-high heat and cook patties until browned, about 4 minutes per side.

ZUCCHINI, CARROT AND POTATO PANCAKES

Steps:

• With a hand grater, grate the zucchini. Peel the potatoes and grate. Grate the carrots. Place in a towel and squeeze out as much water as possible, then transfer to a large bowl. Add onion and garlic. In a small bowl, beat the eggs with a fork and mix into the vegetables. In a small bowl mix together the flour, baking powder, cumin and salt and pepper. Mix into the vegetables. In a large pan, heat 3 tablespoons of oil until very hot. In heaping tablespoonfuls, fry 6 pancakes. Flatten them out as they hit the pan and cook until brown and crisp. Flip to crisp the other side. Drain on paper towels. Keep warm in a low oven. Serve with Mint Yogurt.;
• Mix all ingredients together.

ZUCCHINI CARROT PATTIES WITH BACON

Steps:

• Sprinkle zucchini and carrot with salt and drain in a colander.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Cook and stir onions in the same skillet over medium heat until translucent, about 5 minutes.
• Rinse zucchini and carrot; remove excess liquid by squeezing through cheese cloth or paper towels.
• Place zucchini, carrot, bacon, egg, onion, almond flour, garlic, and Italian seasoning in a large bowl. Mix evenly. Form a 1/2-inch thick patty using 1/4 cup of the mixture. Repeat with remaining patty mix.
• Heat coconut oil over medium-high heat and cook patties until browned, about 4 minutes per side.

ZUCCHINI CARROT PATTIES WITH BACON

Steps:

• Sprinkle zucchini and carrot with salt and drain in a colander.
• Place bacon in a skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels. Crumble into small pieces.
• Cook and stir onions in the same skillet over medium heat until translucent, about 5 minutes.
• Rinse zucchini and carrot; remove excess liquid by squeezing through cheese cloth or paper towels.
• Place zucchini, carrot, bacon, egg, onion, almond flour, garlic, and Italian seasoning in a large bowl. Mix evenly. Form a 1/2-inch thick patty using 1/4 cup of the mixture. Repeat with remaining patty mix.
• Heat coconut oil over medium-high heat and cook patties until browned, about 4 minutes per side.