Ingredients
- 1 pound (450 g) carrot, grated
- 1 pound (450 g) zucchini, grated
- 1 (2 oz or 60 g) whole egg, beaten
- 1 (4 oz or 125 g) onion, chopped
- 3/4 cup (2.7 oz or 75 g) breadcrumbs
- 1/4 cup (1 oz or 30 g) all-purpose flour
- 2 tablespoons (7 g) fresh parsley, chopped
- salt and pepper, to taste
- olive oil spray
- For the Sour Cream Dip with Chives
- 1/2 cup (4 oz or 125 g) sour cream,
- 1/4 cup (1 oz or 30 g) fresh chives
- 1 (3 g) clove garlic, minced
- 1/4 teaspoon (1.5 g) Kosher salt
- 1/4 teaspoon (0.5 g) freshly ground black pepper
Directions
- 1In a small bowl, mix together the sour cream, fresh chives, and garlic. Season to taste with salt and pepper. Cover and chill until ready to serve.
- 2In a large mixing bowl, combine the carrot, zucchini, whole egg, breadcrumbs, flour, and parsley. Season with salt and pepper, to taste. Mix well.
- 3Take about ¼ cup of carrot-zucchini mixture and form into patties. Place in the Air Fryer basket. Repeat for remaining mixture. Do not stack the patties. Spray with oil.
- 4Cook in batches in the Air Fryer that is set to 400 F (200 C) for about 15 minutes or until golden brown and cooked through. Transfer to a serving dish.
- 5Serve with prepared sour cream dip with chives.
- 6Enjoy.
