Transform simple ingredients into a vibrant, delicious meal with these colorful vegetable galettes. Packed with flavor from homemade or store-bought pesto, these crispy patties are perfect for a light lunch, appetizer, or creative side dish.
Ingredients (Serves 4)
- 600g potatoes (about 4 medium)
- 1 bell pepper (about 150g), diced small
- 1 zucchini (about 150g), diced or grated
- 2 tablespoons pesto (homemade or store-bought)
- 1 egg
- 2 tablespoons all-purpose flour
- 2 tablespoons vegetable oil
- Salt and pepper to taste
- Fresh parsley (optional)
Preparation Time
- Total Time: 30 minutes
- Prep: 15 minutes
- Cooking: 15 minutes
Detailed Cooking Instructions
- Prepare Potatoes
- Peel and chop potatoes
- Boil in salted water for 15-20 minutes
- Drain and mash thoroughly
- Create Base Mixture
- Mix mashed potatoes with egg, flour, and pesto
- Season with salt and pepper
- Blend until smooth
- Add Vegetables
- Fold in diced bell pepper and zucchini
- Add chopped parsley if desired
- Mix well to distribute vegetables
- Form Galettes
- Shape into small patties
- Dust with flour if too sticky
- Use slightly wet hands if needed
- Cooking
- Heat oil in pan over medium heat
- Fry galettes 3-4 minutes per side
- Cook until golden and crispy
Nutritional Information (Per Serving)
- Calories: Approximately 250 kcal
- Protein: 6g
- Fat: 12g
- Carbohydrates: 32g
- Fiber: 4g
Cooking Tips and Tricks
- Watch carefully to prevent burning
- Adjust cooking time based on galette thickness
- Use non-stick pan for easier cooking
Variations and Substitutions
- Vegetable Alternatives:
- Replace bell pepper with sun-dried tomatoes
- Add spinach or mushrooms
- Use seasonal vegetables
- Dietary Modifications:
- Gluten-free: Use cornstarch instead of flour
- Vegan: Replace egg with flax egg
- Low-carb: Substitute some potato with cauliflower
Serving Suggestions
- Light lunch with salad
- Appetizer with dipping sauce
- Side dish for grilled proteins
- Brunch item
- Picnic food
Storage and Reheating
- Refrigerate in airtight container
- Keep up to 2 days
- Reheat in oven at 160°C for 5-10 minutes
- Pan-fry to maintain crispiness
Frequently Asked Questions
Can I make these in advance?
Prepare mixture ahead, cook just before serving
How to prevent galettes from falling apart?
Ensure potato mixture is well-bound with egg and flour
Can I freeze these?
Best fresh, but can freeze uncooked patties
What pesto works best?
Classic basil pesto, but try sun-dried tomato or spinach pesto
Serve hot or cold?
Best served warm, straight from the pan
Bon appétit and enjoy your pesto vegetable galettes!