Aug 1, 2014

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

Rating: 5 stars

3 Reviews

Grocery List

Fresh Produce

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

Oil and Spices

  • 0.5 cup extra-virgin olive oil
  • 0.5 tsp freshly ground black pepper
  • 1 tsp kosher salt


  • 2 tbsp mayonnaise


  • 2 large eggs
  • 0.5 cup plain Greek yogurt
  • 1.5 oz Romano cheese


  • 6 tbsp all-purpose flour

Special Equipment

  • grill-proof griddle



  • 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


  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.

3 Reviews

Average Rating

Rating: 5 stars

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Rating: 5 stars

Apr 29, 2016

Sandra D


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


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Clifford G

One I will repeat

This recipe proved delicious and surprisingly filling. I made this for a friend who is vegetarian. There is a fair amount of prep necessary, but the final product is worth it. For once, my final product completely matched the picture. We all thought the sauce was delicious and really complimented the veggies.

Type of Griller


Would you recommend this recipe? YES

Rating: 5 stars

Apr 29, 2016

Steve G

Great Twist on Cookie Veggies

Made this last night for dinner and we loved them. Will definitely be making them again and again. I actually made them in the house on a griddle and not on the grill as I have been under the weather. Looking forward to cooking them on the grill next time. I think this could be a great way to get veggies into your kids diet.

Type of Griller


Would you recommend this recipe? YES

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Zucchini, Carrot, and Parsnip Patties with Lemon Yogurt Sauce