(0)

Aug 1, 2014

Zucchini, Carrot, and Parsnip Patties with Lemon Yogurt SauceRecipe by Jamie Purviance

Rating: 5 stars

1 Reviews

Serves: 4 (makes 8 to 10 patties) // Prep time: 30 minutes | Grilling time: about 4 minutes per batch | Special equipment: grill-proof griddle

Grocery List

Fresh Produce

  • 2 carrots
  • .5 oz fresh chives
  • 6 garlic cloves
  • 1 lemons
  • 1 parsnips
  • 1 yellow onions
  • 2 zucchini, each about 5 oz

Oil and Spices

  • .5 cups extra-virgin olive oil
  • .5 tsp freshly ground black pepper
  • 1 tsp kosher salt

Condiments

  • 2 tbsp mayonnaise

Dairy

  • 2 large eggs
  • .5 cups plain Greek yogurt
  • 1.5 oz Romano cheese

Other

  • .5 cups all-purpose flour

Special Equipment

  • grill-proof griddle

Ingredients

Sauce

  • ½ cup plain Greek yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons finely chopped fresh chives
  • Finely grated zest of 1 lemon
  • 1 teaspoon fresh lemon juice

  • Kosher salt
  • Freshly ground black pepper
  • Extra-virgin olive oil
  • 1 cup finely chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 medium zucchini, trimmed and coarsely grated (about 2 cups)
  • 2 medium carrots, trimmed, peeled, and coarsely grated (about 2 cups)
  • 1 medium parsnip, trimmed, peeled, and coarsely grated (about 1 cup)
  • 2 large eggs, beaten
  • ⅓ cup grated Romano cheese
  • 4–6 tablespoons all-purpose flour
  • ¼ cup finely chopped fresh chives

Instructions

  1. In a small bowl whisk the sauce ingredients, including ¼ teaspoon salt and ¼ teaspoon pepper.

  2. In a large nonstick skillet over medium-high heat, warm 2 tablespoons oil. Add the onion and garlic and cook until it barely starts to brown, 4 to 5 minutes, stirring frequently. Stir in the zucchini, carrots, and parsnip and cook until crisp-tender, 5 to 6 minutes, stirring frequently. Transfer to a bowl and let cool for 10 minutes. Stir in the eggs, cheese, ¼ cup flour, chives, ¾ teaspoon salt, and ¼ teaspoon pepper. If the mixture seems too loose, add another 1 to 2 tablespoons flour.

  3. Prepare the grill for direct cooking over medium heat (about 400°F), and preheat a grill-proof griddle for about 10 minutes.

  4. Warm 3 tablespoons oil on the griddle. Working in batches, ladle ¼ cup of the zucchini mixture for each patty onto the griddle, flattening each gently with the back of a spoon into 3-inch diameter patties. Cook over direct medium heat, with the lid closed, until the patties are browned, about 4 minutes, carefully turning once. Repeat with the remaining zucchini mixture, adding 1 to 2 tablespoons oil to the griddle for each batch. Serve the patties warm with the sauce.

1 Review

Average Rating

Rating: 5 stars

Login to Write a Review

Rating: 5 stars

Aug 2, 2014

Sandra D

ZUCCHINI, CARROT, AND PARSNIP PATTIES WITH LEMON YOGURT SAUCE

My husband and I both LOVE this veggie burger. It's going to be part of our 'plan' from now on. Thanks.

Type of Griller

Beginner

Would you recommend this recipe? YES

Share Recipe

Show your friends, family, and neighbors what they have to look forward to at your next barbecue.

A link to the following recipe will be included in the email:
Zucchini, Carrot, and Parsnip Patties with Lemon Yogurt Sauce

×