Summer zucchini patties with yogurt sauce

Summer zucchini patties with yogurt sauce

This time we have prepared a recipe for delicious zucchini, carrot and cauliflower patties. To make the dish even fresher, a sauce made from Greek yogurt, parsley, lemon and mint goes perfectly with it. The perfect dish for summer days!

 

 

Ingredients:

  • 1 large zucchini or 2 small ones (grated)
  • 2 carrots (grated)
  • ¼ cauliflower (grated)
  • Parsley (finely chopped)
  • Mint (finely chopped)
  • Lemon zest of 1 lemon
  • ½ lemon (make juice)
  • Chickpea flour (about 100-150 g)
  • Cayenne pepper (optional)
  • Salt and pepper to taste
  • Olive oil for frying (to cover the oven)

 

Instructions:

1. Preparation of vegetables:

  • Grate zucchini, carrots, and cauliflower in a large bowl.
  • Add chopped parsley and mint.
  • Add the grated lemon peel and the juice of half a lemon.
  • Mix everything well.

2. Adding flour:

  • Add chickpea flour to the vegetable mixture until the mixture is compact enough to form patties. Add flour as needed to reach the desired consistency.
  • Season the mixture with salt and pepper to taste.
  • Leave the mass to rest for at least half an hour to allow the flavors to combine.

3. Forming patties:

  • Use your hands to form small patties from the vegetable mixture. If the mass sticks too much to your hands, slightly moisten them with water.

4. Frying:

  • Heat the olive oil (2 tablespoons) in a large skillet over medium-high heat
  • Carefully place the patties in the pan and cook for 3 - 4 minutes on each side until golden brown and crispy.
  • Place the fried patties on paper towels to drain excess oil.

5. Serving:

Serve the meatballs warm or cold. They are also great the next day.
It goes well with Greek yogurt dip.

 

Greek yogurt sauce:

  • 250g of Greek yogurt
  • Parsley without stems (chopped)
  • A few leaves of fresh mint (chopped)
  • Pepper, salt
  • 2 tablespoons of lemon juice
  • 1 tbsp of olive oil

Mix all the ingredients, at the end, decorate with some parsley and cover with olive oil.

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