1️⃣ In a large bowl, combine mashed potatoes, grated carrots, zucchini, and chickpeas.
2️⃣ Add onion, garlic, breadcrumbs, egg, salt, pepper, paprika, cumin, and parsley.
3️⃣ Mix well until the mixture holds together. If too wet, add more breadcrumbs; if too dry, add a splash of water.
2. Shape the Patties
4️⃣ Form the mixture into small patties (about ½-inch thick).
5️⃣ Place them on a plate and chill for 10 minutes (this helps them hold their shape).
3. Cook the Patties
6️⃣ Heat olive oil in a skillet over medium heat.
7️⃣ Cook the patties for 3-4 minutes per side, until golden brown and crispy.
8️⃣ Transfer to a paper towel-lined plate to drain excess oil.
4. Serve & Enjoy!
9️⃣ Serve warm with dipping sauces, in a burger bun, or alongside a fresh salad!
Serving Ideas & Pairings
🥗 With a fresh green salad and tahini dressing.
🍔 As a veggie burger in a toasted bun with lettuce and avocado.
🌮 In a wrap with hummus and crunchy veggies.
🔥 With a spicy yogurt dip or sriracha mayo.
Storage & Reheating
- Refrigerate leftovers in an airtight container for up to 3 days.
- Freeze uncooked patties for up to 2 months—just thaw before cooking.
- Reheat in a pan or air fryer for extra crispiness!
Variations & Customizations
🔥 Spicy Kick – Add chili flakes or chopped jalapeño.
🧄 Garlic Lovers – Double the garlic for a stronger flavor.
🥦 Extra Veggies – Mix in broccoli, spinach, or corn.
🧀 Cheesy Twist – Stir in grated cheddar or feta cheese.
FAQ
❓ Can I bake these instead of frying?
✔ Yes! Bake at 400°F (200°C) for 20 minutes, flipping halfway.
❓ How do I make them vegan?
✔ Use a flax egg and swap regular breadcrumbs for a plant-based option.
❓ Can I use frozen veggies?
✔ Yes! Just thaw and drain well before mixing.
