ADVERTISEMENT
Serve hot with a side salad or a dollop of sour cream or yogurt.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or oven for best results.
This dish also freezes well; freeze patties individually before storing in a freezer bag for up to one month.
Variations:
Substitute ham with cooked bacon, sausage, or mushrooms for different flavors.
Use gluten-free flour or oat flour if avoiding wheat.
Add fresh herbs like parsley or chives for extra freshness.
Mix in some grated carrot or bell pepper for added color and nutrition.
FAQ:
Q: Can I bake these patties instead of frying?
A: Yes, bake them at 200°C (400°F) for about 20–25 minutes, flipping halfway through, until golden and crispy.
Q: How do I prevent the patties from falling apart?
A: Make sure to squeeze out as much liquid as possible from the grated vegetables and use enough flour and eggs to bind the mixture well.
Q: Can I make this recipe vegan?
A: You can replace eggs with flaxseed or chia seeds soaked in water, use dairy-free cheese, and omit ham or replace it with plant-based alternatives.
Q: What cheese works best?
A: Semi-hard cheeses like cheddar, mozzarella, or gouda melt well and add great flavor, but feel free to use what you have on hand.
This simple, veggie-p
ADVERTISEMENT
