1 medium Rusett potato
1 large zucchini, shredded
|What they look like when uncooked.|
2 tablespoons chopped fresh cilantro
1/2 cup of meatless crumbles, heated through
1/8 teaspoon nutmeg
1/4 teaspoon dry basil
Garlic powder, salt and pepper to taste
2 tablespoons milk (unsweetened almond milk)
1 tablespoon soy sauce
1/2 cup grated Parmesan cheese
|Half of the batch, nice and golden.|
|A couple bunny shaped patties for my kids, well, they were meant to be bunnies.|
Heat a large skillet with olive oil in, shape the potato zucchini mixture in patties, plop them in to cook until golden brown, about 4 minutes each side. Make about 11 patties (around 2&1/2" to 3 " in diameter). It might be tricky to flip the patties since the potato is very fine and easy to crumble apart.
It tasted savory, yet mild, quite yummy, perfect for lunch. Four of us cleaned up the whole batch, no leftovers!