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Green Veggie Patties

When you've got two kids running around the kitchen and you're trying to focus on too many things at once, mistakes happen (I guess welcome to motherhood, right?). The other night, I had tossed zucchini, broccoli and cauliflower into the food processor to make Crock Pot Lasagna and accidentally left it running while I ran to answer the phone. The next thing I knew, the veggies that were supposed to be roughly chopped were now chopped so fine that they wouldn't work in the dish. Argh. As you know, nothing bugs me more than wasting food, so I stashed the overworked veggies in the fridge and chopped up a new batch for the lasagna. The next day those finely chopped veggies were staring me in the face when I opened the fridge and I swear I heard them say, "Well?"

Whenever you have leftover vegetables (or flat-out botch a recipe like I did), the addition of an egg, flour and some herbs can turn a mistake into one of the most delicious and happiest of accidents. Case in point are these Green Veggie Patties. They work great as a side dish or even on their own for lunch or a snack. Add any one of a variety of dips or sauces and things get even more fun. They are easy to make, fun to eat and perfect for the whole family....whether you intend to make them or not!


1 cup zucchini, broccoli, and/or cauliflower

1/4 cup flour

1/2 teaspoon kosher salt

1 large egg

1 teaspoon dried basil

1/4 teaspoon garlic powder

Canola or vegetable oil


1. Place the vegetables in a food processor and pulse to chop fine.

2. Add the chopped vegetables into a bowl along with the flour, salt, egg, basil and garlic powder. Mix to combine.

3. Heat oil in a skillet over medium heat and place 1 tbsp of the batter into the pan for each pancake.

4. Cook for 1-2 minutes on each side.

5. Serve with marinara sauce or dip of your choice.

Accompaniments: Marinara sauce, ketchup, or mustard

Serves 4


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