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Jamie Purviance

Zucchini, Carrot and Parsnip Patties with Lemon Yogurt Sauce

  • People

    Serves 4

  • Prep Time

    30 min.

  • Grilling Time

    12 min.

Serves 4
Prep Time
30 min.
Grilling Time
12 min.

the Ingredients

20151023095347 Row Sides 23


  • 120 millilitres 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
  • 120 grams finely chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 medium zucchini, about 280 grams total, trimmed and coarsely grated
  • 2 medium carrots, about 280 grams total, trimmed, peeled and coarsely grated
  • 1 medium parsnip, 140 grams total, trimmed, peeled and coarsely grated
  • 2 large eggs, beaten
  • 35 grams freshly grated Romano cheese
  • ¼ cup all-purpose flour, plus more as needed
  • 6 grams finely chopped fresh chives

Special Equipment

  • box grater
  • grill-proof griddle


  • 01 In a small bowl whisk the sauce ingredients, including ¼ teaspoon of salt and ¼ teaspoon of pepper.
  • 02 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.
  • 03 Prepare the grill for direct cooking over medium heat (about 200ºC) and preheat a grill-proof griddle for about 10 minutes.
  • 04 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.