Grate the zucchinis, carrot, and potatoes. Squeeze out excess moisture from the grated vegetables using a clean kitchen towel or cheesecloth.

In a large bowl, mix the grated vegetables with eggs, semolina, minced garlic, chopped parsley, salt, and pepper until well combined.

Heat a non-stick skillet over medium heat and add a little oil.

Drop spoonfuls of the mixture into the skillet and flatten them slightly with the back of the spoon.

Cook for 3-4 minutes on each side until golden brown and crispy.

In a small bowl, mix the sour cream, mayonnaise, minced garlic, and chopped dill greens to make the sauce.

Serve the veggie cakes hot with the sour cream garlic sauce on the side.