Recipe by Jamie Purviance
Zucchini, Carrot, and Parsnip Patties with Lemon Yogurt Sauce
People
Serves 4
Prep Time
30 mins
Grilling Time
12 mins
People
Serves 4
Prep Time
30 mins
Grilling Time
12 mins
the Ingredients
- Sauce
- ½ cup / 120 milliliters 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 / 120 grams 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 / 35 grams freshly grated Romano cheese
- ¼ cup all-purpose flour, plus more as needed
- ¼ cup / 6 grams finely chopped fresh chives
Special Equipment
- box grater with holes
- grill-proof griddle
Instructions
- 01 In a small bowl whisk the sauce ingredients, including ¼ teaspoon salt and ¼ teaspoon pepper.
- 02 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.
- 03 Prepare the grill for direct cooking over medium heat (about 400°F) and preheat a grill-proof griddle for about 10 minutes.
- 04 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.
the Ingredients
- Sauce
- ½ cup / 120 milliliters 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 / 120 grams 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 / 35 grams freshly grated Romano cheese
- ¼ cup all-purpose flour, plus more as needed
- ¼ cup / 6 grams finely chopped fresh chives
Special Equipment
- box grater with holes
- grill-proof griddle
