These veggie patties are simple, nourishing, and packed with plant diversity. They are perfect for Phase 1 and freeze beautifully for easy lunches or dinners.
2 carrots, grated
2 zucchini, grated
1 small sweet potato with skin on, grated
1 small broccoli, chopped finely
1 bunch flat leaf parsley, chopped finely
6 eggs, beaten
Cracked black pepper
1 teaspoon turmeric powder
1 teaspoon ginger powder
Extra virgin olive oil
Place all ingredients except the olive oil into a large bowl and mix well.
Heat a little olive oil in a pan over low heat.
Scoop three small handfuls of the mixture into the pan, shaping patties and flattening with a spatula.
Cook gently for 4 to 5 minutes on each side, pressing down as they cook. Flip carefully as there is no flour binder, although the eggs will hold them together.
Repeat until all patties are cooked, stirring the mixture occasionally to prevent the egg from settling at the bottom.
Storage:
Serve hot or store in the fridge or freezer for later use. Separate patties with baking paper before freezing.
These patties contain a wide range of vegetables, offering diverse fibres that feed beneficial microbes and increase plant variety in your diet. Eggs provide essential amino acids that support repair of the gut lining. Turmeric and ginger contribute natural anti-inflammatory compounds that help soothe digestion and calm the gut environment. Lightly cooking the vegetables makes them easier to break down and gentler on the digestive system, while parsley delivers phytonutrients that aid detoxification. Together, these ingredients create a nourishing, microbiome-friendly meal that supports digestion, steady energy, and overall gut health.
