In a small bowl whisk the sauce ingredients, including ¼ teaspoon of salt and ¼ teaspoon of pepper.
In a large non-stick skillet over medium–high heat on the stove, warm 2 tablespoons of 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, 35 grams of flour, chives, ¾ teaspoon of salt and ¼ teaspoon of pepper. If the mixture seems too loose, add another 1 to 2 tablespoons of flour.
Related Grill Skills
Chopping an Onion
Mincing Garlic
Prepare the grill for direct cooking over medium heat (about 200ºC) and preheat a grill-proof griddle for about 10 minutes.
Warm 3 tablespoons of oil on the griddle. Working in batches, ladle 60 millilitres of the vegetable mixture for each patty onto the griddle, flattening each gently with the back of a spoon into 7.5 centimetre 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 vegetable mixture, adding 1 to 2 tablespoons of oil to the griddle for each batch. Serve the patties warm with the sauce.
Warm 3 tablespoons of oil on the griddle. Working in batches, ladle 60 millilitres of the vegetable mixture for each patty onto the griddle, flattening each gently with the back of a spoon into 7.5 centimetre diameter patties. Cook over medium heat, with the lid closed, until the patties are browned, about 4 minutes, carefully turning once. Repeat with the remaining vegetable mixture, adding 1 to 2 tablespoons of oil to the griddle for each batch. Serve the patties warm with the sauce.
