I have been working on expanding my healthy recipe repertoire, and as soon as my friend Jennifer told me about these sweet potato and zucchini patties, I knew they would be a win.
And let me tell you, they were - these will certainly be on repeat in our house!
I'm not joking when I say that these patties would be great for breakfast (as a hash brown substitute), as a grab-and-go snack, or as a side for a lunch or dinner! I don't have a food processor, so the preparation was a bit labor intensive, but it was most certainly worth it.
Begin by spiralizing 2 cups of zucchini and grating 2 cups of sweet potatoes. Squeeze out as much moisture as possible from the veggies (...I went through quite a few paper towels!).
Next, mix together 1 egg, 1/4 cup of coconut oil, 2 tsp of flour, 2 tsp of sriracha (or more, if you're like me!), 1/4 tsp of salt, and 1/2 tsp of pepper.
Mix together the veggies and sauce and form the veggie patties. After I formed my patties, I squeezed out any additional water that I didn't originally get out.
Bake the patties for 10 minutes at 350 degrees, and then flip the patties over and bake for an additional 15 minutes.
This recipe made 6 patties, and I will most certainly be doubling my batch for next time. John and I ate these in about 15 minutes flat, and didn't even get a chance for left overs (fingers crossed for next time, but with John as my husband, my chances aren't good...)!