Total Time
15mins
Prep 5 mins
Cook 10 mins

From the files of Friend Jen was this recipe for the always over abundance of this popular garden vegetable.

Ingredients Nutrition

Directions

  1. In a bowl, combine first seven ingredients, mix well.
  2. Add the 2 eggs lightly beaten, mix well and shape into 6 patties using about 1/4 cup of mixture for each patty.
  3. In a skillet melt the 2 tbsp butter and cook patties for 4 to 5 minutes per side or til lightly browned.
  4. (cooked out like pancakes MMMM).

Reviews

(2)
Most Helpful

I made these yummy patties with shredded zucchini which I had frozen from my end of the garden glut last fall. I used Johnny's seasoned salt (a Northwest favorite) in place of the regular salt and increased the pepper by a pinch. I used a cookie scoop to measure them out, flattened them a bit and fried them in butter. Next time I will make a double batch! I couldn't stop eating them. Tonight DH will get a treat with a plateful of these patties topped with a sour cream, chive and horseradish sauce. I just love them! UPDATE:We were eating these at midnight, sooooooo good!

Secret Agent May 23, 2008

This worked up nicely but yet we thought it needed a bit more flavor to the patties, maybe some minced garlic. Thanks for sharing your friends recipe.

Marsha D. February 08, 2006

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