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Zucchini, Carrot, and Parsnip Patties with Lemon Yogurt Sauce

Jamie Purviance

Fuel Type:

Serves 4
12 mins
- Prep Time30 mins
- Grilling Time12 mins

People
Serves 4
Prep Time
30 mins
Grilling Time
12 mins

Ingredients

Instructions

the Ingredients

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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, about 10 ounces total, trimmed and coarsely grated
2 medium carrots, about 10 ounces total, trimmed, peeled, and coarsely grated
1 medium parsnip, 5 ounces, trimmed, peeled, and coarsely grated
2 large eggs, beaten
⅓ cup freshly grated Romano cheese
¼ cup all-purpose flour, plus more as needed
¼ cup finely chopped fresh chives

Special Equipment

box grater with holes
grill-proof griddle

Take Your Grilling Anywhere

FIRE UP YOUR GRILL

Instructions

In a small bowl whisk the sauce ingredients, including ¼ teaspoon salt and ¼ teaspoon pepper.
Related Grill Skills
- Zest Then Juice a Lemon
In a large nonstick skillet over medium-high heat on the stove, 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.
Related Grill Skills
- Chopping an Onion
- Mincing Garlic
Prepare the grill for direct cooking over medium heat (about 400°F) and preheat a grill-proof griddle for about 10 minutes.
Warm 3 tablespoons oil on the griddle. Working in batches, ladle ¼ cup of the vegetable 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 vegetable mixture, adding 1 to 2 tablespoons oil to the griddle for each batch. Serve the patties warm with the sauce.
Warm 3 tablespoons oil on the griddle. Working in batches, ladle ¼ cup of the vegetable mixture for each patty onto the griddle, flattening each gently with the back of a spoon into 3-inch 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 oil to the griddle for each batch. Serve the patties warm with the sauce.

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