Recipe for Zucchini and Potato Patties

Peel and Grate: After removing the skins, grate the potatoes into a basin. The patties' starchiness is enhanced by the potatoes.
Stop Browning: To stop the shredded potatoes from browning, submerge them in a dish of cold water. Additionally, by removing part of the starch, this process helps to reduce the stickiness of the patties.
After a few minutes, rinse and squeeze the potatoes to remove any extra moisture. For the patties to have the right texture, the potatoes must be dried out, much like the zucchini.
Get the veggies ready:
Cut the onion into pieces. Chop the onion finely. The patties get a rich depth of flavor from the onions.
Grate the Carrot: Grate the carrot to give the combination a bright color and a touch of sweetness.
Chop the Parsley: Cut the parsley into small pieces. A pop of flavor and freshness is added by using fresh herbs like parsley.

Blend Ingredients: Blend All Ingredients Combined: Grated zucchini, potatoes, chopped onion, grated carrot, and chopped parsley should all be combined in a big mixing dish.
Add the seasoning and eggs: Add the eggs, season with black pepper, and then scatter the breadcrumbs over top. The breadcrumbs provide structure and the eggs aid in binding the mixture.
Add Cheese: Shred a good amount of mozzarella cheese. Cheese gives the burgers a rich taste and a creamy texture.
Blend Effectively: Once all the ingredients are fully incorporated, thoroughly mix them all together. The mixture ought to be easily shaped and

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