Zucchini and vegetable patties with creamy cucumber sauce make for a delicious and nutritious meal, perfect for lunch or dinner. These patties are packed with flavor and pair wonderfully with a refreshing cucumber sauce. Here’s how you can make them:
Ingredients:
For the Patties:
- 2 medium zucchinis, grated
- 1 carrot, grated
- 1/2 red bell pepper, finely chopped
- 1/2 cup corn kernels (fresh or frozen)
- 1/4 cup finely chopped red onion
- 2 cloves garlic, minced
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 2 tablespoons chopped fresh parsley
- 1 teaspoon dried oregano
- 1/2 teaspoon paprika
- Salt and pepper, to taste
- 2 eggs, lightly beaten
- Olive oil, for frying
For the Creamy Cucumber Sauce:
- 1/2 cup Greek yogurt
- 1/2 cup grated cucumber, squeezed to remove excess moisture
- 1 tablespoon lemon juice
- 1 tablespoon chopped fresh dill (or 1 teaspoon dried dill)
- Salt and pepper, to taste
Instructions:
- Make the Creamy Cucumber Sauce:
- In a small bowl, combine the Greek yogurt, grated cucumber, lemon juice, chopped dill, salt, and pepper. Mix well until smooth and creamy. Refrigerate until ready to serve.
- Prepare the Zucchini and Vegetable Patties:
- Place the grated zucchini in a colander set over the sink or a bowl. Sprinkle with salt and let it sit for about 10 minutes to release excess moisture. Squeeze out the liquid from the zucchini using your hands or a clean kitchen towel.
- Mix the Pattie Ingredients:
- In a large mixing bowl, combine the grated zucchini, grated carrot, chopped red bell pepper, corn kernels, red onion, minced garlic, breadcrumbs, grated Parmesan cheese, chopped parsley, dried oregano, paprika, salt, and pepper.
- Add the lightly beaten eggs and mix until all ingredients are well combined. The mixture should hold together when squeezed.
- Form and Cook the Patties:
- Heat a couple of tablespoons of olive oil in a large skillet over medium heat.
- Scoop about 1/4 cup of the vegetable mixture and shape it into a patty using your hands. Place it gently into the hot skillet. Repeat with the remaining mixture, making sure not to overcrowd the skillet.
- Cook the patties for 3-4 minutes on each side, or until golden brown and cooked through. You may need to cook them in batches, adding more oil as needed.
- Serve:
- Transfer the cooked patties to a plate lined with paper towels to drain any excess oil.
- Serve the zucchini and vegetable patties warm, with a dollop of creamy cucumber sauce on top or on the side.
Tips:
- Variations: Feel free to add other vegetables like grated potato, finely chopped spinach, or diced tomatoes to the patties.
- Make-Ahead: You can prepare the pattie mixture ahead of time and refrigerate it until ready to cook. This is convenient for quick meals during the week.
- Freezing: Cooked patties can be frozen for up to 1 month. Reheat them in the oven or toaster oven until heated through.
These zucchini and vegetable patties are crispy on the outside, tender on the inside, and bursting with flavor. The creamy cucumber sauce adds a refreshing element that complements the patties perfectly. Enjoy this wholesome and delicious dish!