Carrot and Zucchini Patties with Dip
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
moderate
Difficulty
Preparation:
20 min.
Preparation
ready in 1 hr
Ready in
Calories:
133
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 133 cal. | (6 %) | ||
| Protein | 4 g | (4 %) | ||
| Fat | 9 g | (8 %) | ||
| Carbohydrates | 8 g | (5 %) | ||
| Sugar added | 0 g | (0 %) | ||
| Roughage | 2.1 g | (7 %) |
more nutritional values
| Vitamin A | 0.5 mg | (63 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 4 mg | (33 %) | ||
| Vitamin K | 12.8 μg | (21 %) | ||
| Vitamin B₁ | 0.2 mg | (20 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 20 μg | (7 %) | ||
| Pantothenic acid | 0.4 mg | (7 %) | ||
| Biotin | 5.4 μg | (12 %) | ||
| Vitamin B₁₂ | 0.2 μg | (7 %) | ||
| Vitamin C | 12 mg | (13 %) | ||
| Potassium | 247 mg | (6 %) | ||
| Calcium | 63 mg | (6 %) | ||
| Magnesium | 26 mg | (9 %) | ||
| Iron | 1.1 mg | (7 %) | ||
| Iodine | 5 μg | (3 %) | ||
| Zinc | 0.7 mg | (9 %) | ||
| Saturated fatty acids | 2.6 g | |||
| Uric acid | 25 mg | |||
| Cholesterol | 37 mg | |||
| Complete sugar | 4 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
- Ingredients
- 2 medium Zucchini (grated)
- 2 medium carrots (grated)
- 1 egg (beaten)
- ¼ cup Parmesan
- ⅓ cup white Whole wheat flour
- ½ tsp Baking powder
- 1 tsp salt (divided)
- ⅓ cup vegetable oil (more if needed)
- For Yogurt Dip
- ¼ cup Greek yogurt
- 1 Tbsp Mayonnaise
- 1 tsp lemon juice
- 1 tsp Dijon mustard
- 1 tsp honey
- freshly ground Black pepper (to taste)
Preparation steps
1.
Grate the zucchini and carrots and toss with 1/2 teaspoon salt. Let sit for 10 minutes.
2.
Squeeze out at as much water as you can from the shreds. Too much moisture will not allow for the fritters to hold their shape.
3.
Add the egg and Parmesan cheese to the zucchini/carrot mixture.
4.
Mix the flour and baking powder in a small bowl and add to the mixture. Add the rest of the salt and mix until all ingredients are combined.
5.
Form medium-sized patties by hand. Working in batches. fry the patties in oil for 7-10 minutes per side at medium-low heat, until golden brown.
6.
For Yogurt Dip:
7.
Combine all ingredients in a small bowl and season with pepper. Serve with the fritters.
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