Zucchini and Potato Patties with Garlic Dill Sauce

Today, we’re making delicious Zucchini and Potato Patties with a refreshing Garlic Dill Sauce. These savory patties are perfect for any meal and are packed with nutritious vegetables. Let’s get started!

Preparation Time

• Preparation Time: 20 minutes
• Resting Time: 15 minutes
• Cooking Time: 8-10 minutes
• Total Time: 43-45 minutes

Ingredients

For the Patties:

• 2 zucchini
• Salt (for draining and seasoning)
• 2 potatoes
• 2 carrots
• Chives, chopped
• 2 eggs
• Garlic, minced (to taste)
• 3 tablespoons semolina
• Black pepper (to taste)
• Oil for frying

For the Garlic Dill Sauce:

• 60 grams (1/4 cup) mayonnaise
• 60 grams (1/4 cup) Greek yogurt
• Garlic, minced (to taste)
• Fresh dill, chopped
• 1 cucumber, grated and drained
• Olive oil (optional for a smoother consistency)

Directions

Preparing the Patties:

1. Prepare the Zucchini:
   • Grate the zucchini.
   • Sprinkle with salt and leave to drain for 10 minutes. This helps remove excess moisture.
   • After 10 minutes, squeeze the grated zucchini to remove as much liquid as possible.
2. Prepare the Vegetables:
   • Grate the potatoes and carrots.
   • Squeeze the grated potatoes to remove excess water.
3. Mix Ingredients:
   • In a large mixing bowl, combine the squeezed zucchini, potatoes, grated carrots, and chopped chives.
   • Add the minced garlic, eggs, and semolina. Mix well.
   • Season with salt and black pepper.
   • Let the mixture rest for 15 minutes to allow the semolina to absorb the moisture.
4. Form and Cook the Patties:
   • Heat oil in a large skillet over medium heat.
   • Form the mixture into small patties.
   • Place the patties in the skillet and fry for 3-4 minutes on each side, or until golden brown and cooked through.

Preparing the Garlic Dill Sauce:

1. Prepare the Cucumber:
   • Grate the cucumber.
   • Squeeze out the excess moisture.
2. Mix the Sauce:
   • In a small bowl, combine the mayonnaise, Greek yogurt, minced garlic, chopped dill, and grated cucumber.
   • Mix well to combine. Add a drizzle of olive oil if you prefer a smoother consistency.

Serving Suggestions

• Serve the patties hot with a generous dollop of the garlic dill sauce.
• These patties are perfect as a snack, appetizer, or side dish.

Cooking Tips

• Make sure to squeeze out as much water as possible from the vegetables to prevent the patties from becoming too soggy.
• Letting the mixture rest allows the semolina to absorb the moisture, helping the patties hold their shape better.

Nutritional Benefits

• These patties are packed with vegetables, providing essential vitamins and fiber.
• The sauce adds a refreshing touch and is made with Greek yogurt for a healthier twist.

Dietary Information

• Gluten-Free Option: This recipe can be made gluten-free by using gluten-free semolina or a similar binding agent.
• Dairy-Free Option: To make it dairy-free, you can use a dairy-free yogurt alternative in the sauce.

Storage Tips

• Store any leftover patties in an airtight container in the refrigerator for up to 3 days.
• The sauce can also be stored in the refrigerator for up to 3 days.

Why You’ll Love This Recipe

• These patties are a great way to incorporate more vegetables into your diet.
• They are versatile and can be customized with different herbs and spices.
• The garlic dill sauce adds a refreshing and tangy flavor that complements the patties perfectly.

Conclusion

Thank you for joining me in making these delicious Zucchini and Potato Patties with Garlic Dill Sauce. These patties are not only easy to prepare but also a delightful addition to any meal. I hope you enjoy them as much as I do. Happy cooking and see you next time!