The Essential Trick for Perfect Vegetable Patties

An American chef and food blogger shared a crucial tip for making fried vegetable patties, a tip that many of us might not know but definitely should.

"The key difference between a good vegetable patty and one that falls apart lies in the texture," she reveals, assuring that there is one thing chefs like her need to know when dealing with veggie patties. "If I asked you why you think your patties fall apart during frying, you might say it's because they're too big, too thin, the heat isn't high enough, they lack enough flour or breadcrumbs, or they've been fried for too long," the blogger says.

In fact, she claims all these answers are correct. "When frying vegetable patties, they need to be uniform in size and shape because if they're too large or too thin, they might break apart. If you haven't added enough bread crumbs or flour, they might fall apart, and if the heat is too high - they'll cook on the outside but remain raw inside."

So what's the trick she's sharing, which she claims is indispensable?

The moisture in zucchinis, carrots, potatoes, and sweet potatoes.

"Before you start making your patties, right after grating the vegetables - you absolutely must squeeze out the excess moisture," she explains. "Otherwise, all your work could go to waste."