androidapplearrowcart-big-outlinecart-fullcheckchef-hatall-gridbullseyelightbulbcircle-mediumcircle-smallclockdownloaddownloadenlargefacebookinstagrammagnifiermenu-arrow-downpointerprintersharestartwitteruser-simpleyoutubescroll-indicator-firescroll-indicator-arrowscroll-indicator-arrowscroll-indicator-arrow

Zucchini, Carrot, and Parsnip Patties with Lemon Yogurt Sauce

Jamie Purviance

  • People

    Serves 4

  • Prep Time

    30 mins

  • Grilling Time

    12 mins

Ingredients
Instructions

the Ingredients

20151023095347 Row Sides 23

Sauce

  • Completed step ½ cup plain Greek yogurt
  • Completed step 2 tablespoons mayonnaise
  • Completed step 2 tablespoons finely chopped fresh chives
  • Completed step Finely grated zest of 1 lemon
  • Completed step 1 teaspoon fresh lemon juice
 
  • Completed step Kosher salt
  • Completed step Freshly ground black pepper
  • Completed step Extra-virgin olive oil
  • Completed step 1 cup finely chopped yellow onion
  • Completed step 1 tablespoon minced garlic
  • Completed step 2 medium zucchini, about 10 ounces total, trimmed and coarsely grated
  • Completed step 2 medium carrots, about 10 ounces total, trimmed, peeled, and coarsely grated
  • Completed step 1 medium parsnip, 5 ounces, trimmed, peeled, and coarsely grated
  • Completed step 2 large eggs, beaten
  • Completed step â…“ cup freshly grated Romano cheese
  • Completed step ÂĽ cup all-purpose flour, plus more as needed
  • Completed step ÂĽ 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 ÂĽ teaspoon salt and ÂĽ teaspoon pepper.
  • 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, ÂĽ cup flour, chives, Âľ teaspoon salt, and ÂĽ teaspoon pepper. If the mixture seems too loose, add another 1 to 2 tablespoons flour.
  • 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 ÂĽ 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 ÂĽ 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.

let's Gear up

Recommended Tools

More Veggies recipes

You May Also Like