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.