Vegetable Patties with Zucchini, Potatoes and Cheese in Air Fryer
Steps
- 1
Grate the zucchini, potatoes, and carrots on the large side of a grater. Sprinkle with a little salt and let them drain in a sieve for 15 minutes. Then squeeze them well with your hands to remove excess water.
- 2
In a cold pan, place the bacon cubes and gradually heat over low heat to render the fat. Add the chopped green onions (or chopped onion) and minced garlic; sauté together for about 2 minutes. Remove the pan from the heat and let it cool.
- 3
In a large bowl, mix the squeezed vegetables, eggs, grated cheese, cream cheese, and the cooled bacon mixture. Season with salt and pepper – be careful with salt, as the vegetables have already been salted.
- 4
Add the breadcrumbs to the bowl, mix well, and let the mixture rest for 10 minutes so the breadcrumbs absorb moisture and swell.
- 5
Preheat the air fryer to 180°C (350°F).
- 6
Using a spoon, portion the mixture into about 15 patties. Shape them with hands lightly greased with oil and flatten them slightly. Brush the tops with a little oil using a pastry brush.
- 7
Cook the patties in the air fryer in batches at 180°C (350°F) for 10 minutes. Check if they are golden and done; if not, add another 2-3 minutes.
- 8
Serve the patties warm or at room temperature, with garlic yogurt or tzatziki sauce.
Shopping list
250g zucchini, 250g potatoes, 125g carrots, 125g cascaval cheese, 125g bacon cubes, 1 package cream cheese, 2 eggs, 1-2 green onions, 2-3 garlic cloves, salt, black pepper, 70g breadcrumbs, oil for greasing
Recipe story
This vegetarian patty recipe has its origins in Mediterranean cuisine, where vegetables like zucchini and potatoes are commonly used. In Greece, similar preparations are known as 'keftedes' and are often served with tzatziki sauce. The recipe has been adapted for air fryer cooking, preserving the tender texture and rich flavor.
Ingredient Secrets
Black pepper
Known as 'black gold' in antiquity, pepper was so valuable that it served as currency and tribute. In the Middle Ages, Venetian merchants controlled the pepper trade, and individual peppercorns were often counted. Legend has it that when Alaric, king of the Visigoths, demanded tribute from Rome, he included 3,000 pounds of pepper.
Sea salt
Sea salt, extracted from ocean waters by evaporation, was one of the most precious goods of antiquity, used both as food and as currency. In ancient Rome, soldiers were paid with salt, which is the origin of the word 'salary'. Salt roads connected entire civilizations, and in the Middle Ages, salt was so valuable it was called 'white gold'.
Garlic
Native to Central Asia, garlic was already known in ancient Egypt, where it was given to slaves to boost their strength. In ancient Greece, athletes consumed it before competitions, and in Rome, legionaries considered it essential for courage. During the Middle Ages, it was used to ward off vampires and the plague.
Onion
Probably originating in Central or West Asia, onions were cultivated in ancient Egypt, where they were considered a symbol of eternity and placed in tombs. In ancient Greece, athletes ate them to balance their blood, and in Rome, they were a staple food for soldiers. During the Middle Ages, onions were believed to protect against arrows and the plague.
Cloves
Cloves, the dried buds of the exotic Syzygium aromaticum tree, were one of the most prized spices of the ancient world, often called 'aromatic gold'. In the Middle Ages, Venetian merchants controlled the clove trade, bringing them from the Maluku Islands, the only place they grew, and selling them at exorbitant prices in Europe.
Potato
Although today it seems indispensable on the table, the potato was long viewed with suspicion in Europe. Arriving from the Andes in the 16th century, it was considered a diabolical plant, even poisonous, due to its toxic leaves and fruits. It wasn't until the 18th century, thanks to promoters like Antoine-Augustin Parmentier, that the potato became a staple food, saving Europe from famine.
Carrot
The carrot, known in antiquity as a medicinal remedy rather than a vegetable, was originally purple or white. It wasn't until the 17th century that Dutch breeders developed the orange variety, honoring the House of Orange.
Zucchini
Although today we associate them with light summer cuisine, zucchini were first cultivated in ancient Mexico over 7,000 years ago. They were brought to Europe by Spanish explorers in the 16th century.
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