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Patty Crawford 7 hours ago
Turned out good I like it
Maggie C. 15 days ago
A wet, mushy mess. To salvage it I scraped it out of the frying pan back into the pot and added flour, shredded carrots and cumin to add bulk (and some flavour) before they would hold their shape and cook. Still mush inside as that’s what wet mashed potatoes are. Easy to make potato/veggie cakes with shredded raw veggies and potato starch-next time!
Rubina 2 months ago
very tasty, light and healthy
Jess Walker 2 months ago
Disgusting, it was soo sloppy so I added oat flour. Will not make again
Hailey Cline 3 months ago
Really good!! Super easy to make and had all supplies on hand
Sela Wedlaw 4 months ago
i used spinach instead of broccoli because i’m alkaline. it did not form patties because it was way too mushy but it went well over some quinoa. my sister and i loved it and made it twice! i would definitely make it again.
BrightHomeCook a year ago
Patties fell apart. Too much water. Wound up mixing it up in the pan and serving over Romain lettuce. Not a total waste but I will not make again
Vindu Ramchandani 2 years ago
It needs a bit more flavor. i add some cumin powder and some lemon pepper
Heather Pilapil 3 years ago
Sorry to bash the recipe writer, but this is not good as written. 😢 It’s really not... but it was a lot of work and I wasn’t willing to waste the ingredients. So I saved it. Skip the frying pan (that’s a total disaster). After draining and mashing and adding the seasonings, we cooked off as much water in the pot as we could (it’s way too wet). After letting it cool enough to handle, I squashed palm sized, thin patties and arranged as many as would fit on a lightly oiled cookie sheet. I baked them in 400F oven for 20-25 minutes on one side (till bottom browns golden), then 20-30 minutes on the other side. I had to do two batches because I mistakenly doubled the recipe thinking it would be good and save well 😂 It took much more time than anticipated, but was more than edible when finished. They are crispy and have a decent taste. Not the yummiest thing I’ve ever made, but at least edible enough not to go to waste 👍🏼 If you have time to kill, and the veggies on hand, I recommend you try it my way 😉 If you have better things to do with you time and veggies, I wouldn’t even bother. You aren’t missing out. I doubt I will ever be making these again...
Alexandra N Aiden K. 3 years ago
Like most veggie patties I make, mushiness is their consistency. I added some coconut flour and garbanzo flour to thicken it up which made it much better. Maybe if I didn't make them party sized they would be even better. Lots of oil to fry but I used coconut oil.
Mandy 3 years ago
Not what I expected. They stayed fairly wet, just barely crisped the sides. The flavor was bland as well
Michele L. 5 years ago
I agree with the others commenters on this one. The ingredients leave the mixture too watery. Once I drained the veggies, I put them through a food processor until it was the consistency of mashed potatoes. I did add coconut flour and rice flour to the mixture until it was a little thicker consistency. When I was forming the patties, I made balls and rolled them in rice flour to lightly coat. I used coconut oil instead of olive oil. You have to watch the heat and really let them brown well. The flavor was very good. The kids ate them, so that is a thumbs up.
Olga S. 5 years ago
Edible, but not that good. Kind of mushy, very soft consistency and takes A LOT of oil to make them look good. Not going to ever try again. Taste is ok.
Rocki F. 5 years ago
Pretty good. Made more than 10 cakes because I made them smaller so that they would cook more evenly. Kids love them
J Sara 5 years ago
This did not turn out anything like the recipe nor the picture. It was very moist, and fell apart. I was not able to fry it so I just baked them and served them. I don't think I'll make this again because it was not the 'fritter' I was looking for.