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Low-Fat Zucchini and Egg Patties
Low-Fat Zucchini and Egg Patties
Low-Fat Zucchini and Egg Patties
Low-Fat Zucchini and Egg Patties
Low-Fat Zucchini and Egg Patties
Low-Fat Zucchini and Egg Patties
Low-Fat Zucchini and Egg Patties

Low-Fat Zucchini and Egg Patties

Sichuan dish ready in 20 min using easy-level technique. Simple enough for weeknight cooking.

Jump to Recipe
Prep
10m
Cook
10m
Total
20m
Servings
2
Difficulty
Easy
Spice
1/5
Cuisine
Sichuan

IngredientsWhat you'll need for Low-Fat Zucchini and Egg Patties

Ingredient Amount
Zucchini 140g
Carrot 70g
Cornmeal 40g
Egg 1 as needed
Salt 2g
White pepper powder 0.5g
Chicken powder 0.5g
  • Zucchini140g
  • Carrot70g
  • Cornmeal40g
  • Egg1 as needed
  • Salt2g
  • White pepper powder0.5g
  • Chicken powder0.5g

Cooking StepsHow to cook Low-Fat Zucchini and Egg Patties step by step

  1. Low-Fat Zucchini and Egg Patties
    Step 1

    Grate zucchini and carrot into shreds. Mix all ingredients together until well combined. The texture should be like this (don’t substitute cornmeal with white flour – this healthy version is the point!).

  2. Low-Fat Zucchini and Egg Patties
    Step 2

    Brush a thin layer of oil on an electric griddle. Form the mixture into balls, place in the pan and flatten. Cover and cook for 3 minutes on each side.

  3. Low-Fat Zucchini and Egg Patties
    Step 3

    Light, refreshing, and low-fat. Perfect for summer.

Low-Fat Zucchini and Egg Patties

Sichuan dish ready in 20 min using easy-level technique. Simple enough for weeknight cooking.

Ingredients

  • 140g Zucchini
  • 70g Carrot
  • 40g Cornmeal
  • 1 as needed Egg
  • 2g Salt
  • 0.5g White pepper powder
  • 0.5g Chicken powder

Instructions

  1. Grate zucchini and carrot into shreds. Mix all ingredients together until well combined. The texture should be like this (don’t substitute cornmeal with white flour – this healthy version is the point!).

  2. Brush a thin layer of oil on an electric griddle. Form the mixture into balls, place in the pan and flatten. Cover and cook for 3 minutes on each side.

  3. Light, refreshing, and low-fat. Perfect for summer.

Recipe Details
Course

BreakfastSnack
Protein

EggsVegetarian
Method

Pan Fry
Cuisine

Homestyle

Common Questions

What's the most common mistake to avoid?

The biggest mistake is not having all ingredients prepped and measured before you start cooking (mise en place). Chinese cooking moves fast — once the wok is hot, there’s no time to chop.

How should I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Most Chinese dishes reheat well on the stovetop over medium heat.

How can I make this spicier?

Add chili oil or chili crisp to taste, or include dried red chilies during cooking. A dash of Sichuan peppercorn adds a different kind of heat.