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Summer zucchini patties with yogurt sauce

Summer zucchini patties with yogurt sauce

Late summer practically begs for recipes with zucchini – especially when your garden is bursting with those larger, meaty ones that often leave you wondering what to do with them. This time, we're turning them into something truly delicious: vegetable patties made with zucchini, carrots, and cauliflower, perfectly crispy on the outside and full of flavor on the inside. For a fresh and creamy balance, serve them with a refreshing dip made from Greek yogurt, lemon, parsley, and mint. A wonderful option for a light lunch, easy dinner, or healthy snack on those last warm days of the season.

 

Ingredients:

  • 1 large zucchini or 2 small ones (grated)
  • 2 carrots (grated)
  • ¼ cauliflower (grated)
  • Parsley (finely chopped)
  • Mint leaves (finely chopped)
  • Zest of 1 lemon
  • Juice of ½ lemon
  • Chickpea flour (as needed, approx. 100–150 g)
  • Cayenne pepper (optional)
  • Salt and pepper (to taste)
  • Olive oil (for frying)

 

Preparation:

1. Prepare the vegetables:

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

2. Add the flour:

  • Gradually add chickpea flour to the vegetable mixture until it becomes compact enough to shape into patties.
  • Season with salt, pepper, and cayenne pepper (if using).
  • Let the mixture rest for at least 30 minutes to allow the flavors to blend.

3. Shape the patties:

  • Use your hands or a spoon to form small patties. If the mixture sticks, wet your hands slightly.

4. Fry:

  • Heat about 2 tablespoons of olive oil in a large pan over medium-high heat.
  • Gently place the patties in the pan and fry for 3–4 minutes on each side, until golden brown and crispy.
  • Transfer the fried patties to a paper towel to drain excess oil.

5. Serve:

  • Serve the patties warm or cold – they’re just as tasty the next day.
  • They pair beautifully with a Greek yogurt dip flavored with mint, lemon, and parsley.

 

Greek Yogurt Sauce

Ingredients:

  • 250 g Greek yogurt
  • Parsley leaves (stems removed, finely chopped)
  • A few fresh mint leaves (finely chopped)
  • Salt and pepper (to taste)
  • 2 tablespoons lemon juice
  • 1 teaspoon olive oil

Preparation:

Mix all the ingredients well in a bowl.
Finish with a sprinkle of parsley on top and drizzle with a few drops of olive oil.

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