Cheesy Vegetable Patties

Golden, crispy pan-fried vegetable patties made with grated potatoes, carrots, fresh spinach, garlic, eggs, breadcrumbs, and melted mozzarella cheese. Each patty features a tender vegetable center with an extra pocket of gooey cheese. Delicious as a vegetarian snack, appetizer, lunch, or side dish.

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Course: Appetizer, Side Dish, Snack, Vegetarian Lunch

Cuisine: American, Mediterranean-Inspired

Keyword: Cheesy Potato Patties, Cheesy Vegetable Patties, Crispy Potato Cheese Patties, Crispy Vegetable Patties, Easy Vegetable Fritters, Homemade Veggie Patties, Mozzarella Stuffed Vegetable Patties, Pan Fried Vegetable Patties, Potato Carrot Spinach Patties, Spinach Carrot Patties, Vegetable Patties with Mozzarella, Vegetarian Appetizer

Calories: 290kcal

Equipment

Box Grater
Clean kitchen towel
Large mixing bowl
Sharp kitchen knife
cutting board
Measuring cups and spoons
Fork or small whisk
Large spoon or silicone spatula
Large nonstick or well-seasoned skillet
Stovetop
Wide spatula
Wire rack or paper towel-lined plate
Instant-read food thermometer
Airtight storage containers

Ingredients

2 medium potatoes, peeled and grated
1 medium carrot, grated
1 cup fresh spinach, finely chopped
2 large eggs, lightly beaten
0.5 cup plain breadcrumbs
2 tbsp additional plain breadcrumbs, optional if mixture needs thickening
1 cup low-moisture mozzarella cheese, shredded and divided
2 cloves garlic, finely minced
0.5 tsp salt
0.25 tsp ground black pepper
0.5 tsp paprika
2 tbsp fresh parsley, chopped, optional
3 tbsp olive oil or neutral cooking oil, divided, for pan-frying

Instructions

Peel and grate 2 medium potatoes. Wrap the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much excess moisture as possible.
Grate 1 medium carrot, finely chop 1 cup fresh spinach, and mince 2 garlic cloves. Combine with drained grated potatoes in a large mixing bowl.
Add 2 lightly beaten eggs, 1/2 cup breadcrumbs, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, and optional 2 tablespoons chopped parsley. Mix until combined.
Stir 3/4 cup shredded low-moisture mozzarella into the vegetable mixture. Reserve the remaining 1/4 cup for the centers.
Divide mixture into 8 to 10 portions. Flatten each portion, add a small pinch of reserved mozzarella to the center, and seal the vegetable mixture around the cheese.
If the mixture feels too loose, add up to 2 tablespoons additional breadcrumbs, one tablespoon at a time. Shape each portion into a patty approximately 1/2 inch thick.
Heat approximately 2 tablespoons olive oil or neutral cooking oil in a large skillet over medium heat.
Cook patties in batches for approximately 3 to 5 minutes per side until golden brown and crisp, ensuring the centers reach at least 160°F (71°C). Reduce heat if surfaces brown too quickly.
Transfer cooked patties to a wire rack or paper towel-lined plate. Add the remaining tablespoon of oil as needed and cook the rest.
Let patties rest for approximately 2 minutes, then serve warm while the mozzarella is melted. Pair with garlic yogurt sauce, sour cream, tzatziki, or another favorite dip. Refrigerate leftovers promptly.

Notes

Prep time: 15 minutes. Cook time: approximately 20 minutes, depending on batch size. Total time: approximately 35 minutes. Yield: 8 to 10 medium patties. Servings: approximately 4 to 5; nutrition estimates assume 5 servings of 2 patties each. Ingredients: 2 medium potatoes peeled and grated, 1 medium grated carrot, 1 cup finely chopped fresh spinach, 2 large beaten eggs, 1/2 cup plain breadcrumbs plus up to 2 additional tablespoons if needed, 1 cup shredded low-moisture mozzarella divided, 2 minced garlic cloves, 1/2 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon paprika, optional 2 tablespoons chopped fresh parsley, and approximately 3 tablespoons olive oil or neutral cooking oil for pan-frying. Peel and grate potatoes. Place in a clean kitchen towel and squeeze firmly to remove excess liquid. Grate carrot, finely chop spinach, and mince garlic. Mix potatoes, carrot, spinach, garlic, beaten eggs, breadcrumbs, salt, pepper, paprika, and optional parsley. Stir in 3/4 cup mozzarella, reserving 1/4 cup for stuffing. Divide mixture into 8 to 10 portions, flatten each, place a small pinch of reserved mozzarella in the center, and seal vegetable mixture around the cheese. Shape into patties approximately 1/2 inch thick. If mixture feels loose, add up to 2 tablespoons additional breadcrumbs, one tablespoon at a time. Heat approximately 2 tablespoons oil in a large skillet over medium heat. Cook patties in batches for approximately 3 to 5 minutes per side until golden brown and cooked through, reaching at least 160°F (71°C) in the center. Add remaining cooking oil as needed. Drain briefly on a wire rack or paper towel-lined plate. Rest for about 2 minutes and serve warm with garlic yogurt sauce, sour cream, tzatziki, or another dipping sauce. Dipping sauces are not included in nutrition estimates. For an oven-baked variation, brush patties with oil and bake at 400°F (200°C) for approximately 20 to 25 minutes, flipping halfway through and verifying an internal temperature of at least 160°F (71°C). Optional variations include cheddar or Monterey Jack instead of mozzarella, fresh dill, chives, smoked paprika, crushed red pepper, or squeezed grated zucchini. These variations are not included in nutrition estimates. Refrigerate cooked leftovers promptly in airtight containers at 40°F (4°C) or colder for 3 to 4 days. Reheat thoroughly to 165°F (74°C). Freeze cooked patties for up to 2 months for best quality. Nutrition values are estimates based on 5 servings, approximately 2 patties per serving, and depend on potato size, mozzarella brand, oil absorption, and portion size.

Nutrition