These Vegetable Patties with Yogurt-Dill Sauce are a nutritious and flavorful dish that’s perfect for any meal. Combining the fresh flavors of zucchini, carrots, and potatoes with a creamy and tangy yogurt-dill sauce, these patties are sure to be a hit with family and friends. They are crispy on the outside and tender on the inside, making them a delightful option for vegetarians and veggie lovers alike.
Preparation Time:
- Prep time: 25 minutes
- Cook time: 45 minutes
- Total time: 1 hour 10 minutes
Ingredients:
- 2 zucchinis
- Salt
- 2 carrots
- 2 potatoes
- Spring onions
- 2 eggs
- Garlic
- 3 tablespoons semolina
- Black pepper
- Olive oil
- 60g (1/4 cup) mayonnaise
- 60g (1/4 cup) Greek yogurt
- 1 cucumber
- Dill
Instructions:
- Grate the zucchinis: Begin by grating the zucchinis and placing them in a colander. Sprinkle some salt over the grated zucchinis and let them sit for 10 minutes to release excess moisture.
- Prepare the other vegetables: Meanwhile, peel and grate the carrots and potatoes. Squeeze out any excess liquid from the grated potatoes.
- Squeeze the zucchinis: After 10 minutes, squeeze the excess moisture from the zucchinis.
- Chop and mince: Finely chop the spring onions and mince the garlic.
- Mix the patties: In a mixing bowl, combine the grated carrots, potatoes, squeezed zucchinis, spring onions, eggs, minced garlic, semolina, salt, and black pepper. Mix well to form a uniform mixture. Let it rest for 15 minutes.
- Prepare the sauce: In another bowl, prepare the sauce by mixing together the mayonnaise, Greek yogurt, minced garlic, finely diced cucumber, and chopped dill. Set aside.
- Form and fry the patties: Preheat some olive oil in a frying pan over medium heat. Form the vegetable mixture into small patties and fry them for 3-4 minutes on each side, or until golden brown.
- Bake the patties: Once fried, transfer the patties to a baking dish and bake in a preheated oven at 180°C (350°F) for 30 minutes.
- Serve: Serve the baked vegetable patties hot with the prepared sauce on the side.
Serving Suggestions:
- Serve with a side salad for a complete meal.
- Pair with a light soup for a hearty lunch.
- Enjoy as a snack or appetizer with extra dipping sauce.
Cooking Tips:
- Make sure to squeeze out as much moisture as possible from the grated vegetables to ensure the patties hold together well.
- Adjust the seasoning according to your taste preferences.
- For extra crispiness, you can coat the patties with breadcrumbs before frying.
Nutritional Benefits:
- Zucchini and Carrots: Rich in vitamins A and C, fiber, and antioxidants.
- Potatoes: Provide a good source of carbohydrates and potassium.
- Greek Yogurt: Adds protein and probiotics to the meal.
Dietary Information:
- Vegetarian: This recipe is vegetarian-friendly.
- Gluten-Free Option: Use gluten-free semolina or a suitable substitute.
- Low Fat: For a lower fat version, use low-fat mayonnaise and yogurt.
Storage:
- Refrigeration: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: Reheat in the oven at 180°C (350°F) until warmed through, or in the microwave.
- Freezing: Not recommended, as the texture of the patties may change upon thawing.
Why You’ll Love This Recipe:
- Nutritious and Flavorful: Packed with fresh vegetables and herbs, making it both healthy and tasty.
- Versatile: Suitable for any meal of the day and can be enjoyed as a snack or appetizer.
- Easy to Make: Simple ingredients and straightforward steps make this recipe accessible for all home cooks.
Conclusion:
These Vegetable Patties with Yogurt-Dill Sauce are a delightful and nutritious addition to your meal repertoire. The combination of grated vegetables, aromatic herbs, and a creamy sauce makes this dish both satisfying and flavorful. Perfect for any occasion, these patties are sure to become a favorite in your household. Enjoy them hot with a generous serving of the tangy yogurt-dill sauce!