android apple arrow cart-big-outline cart-full check chef-hat all-grid bullseye lightbulb circle-medium circle-small clock download download enlarge facebook instagram magnifier menu-arrow-down pointer printer share star twitter user-simple youtube scroll-indicator-fire scroll-indicator-arrow scroll-indicator-arrow scroll-indicator-arrow


Official Weber® Website

Zucchini, Carrot, and Parsnip Patties with Lemon Yogurt Sauce

Jamie Purviance

Fuel Type:

  • People

    Serves 4

  • Prep Time

    30 min.

  • Grilling Time

    12 min.

Ingredients
Instructions

the Ingredients

20151023095347 Row Sides 23

Sauce

  • 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
  • 120 grams finely chopped yellow onion
  • 1 tablespoon minced garlic
  • 2 medium zucchini, about 280 grams total, trimmed and coarsely grated
  • 2 medium carrots, about 280 grams total, trimmed, peeled, and coarsely grated
  • 1 medium parsnip, 140 grams, trimmed, peeled, and coarsely grated
  • 2 large eggs, beaten
  • 35 grams freshly grated Romano cheese
  • ¼ cup all-purpose flour, plus more as needed
  • 6 grams finely chopped fresh chives

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, 35 grams 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 200ºC) and preheat a grill-proof griddle for about 10 minutes.
  • Warm 3 tablespoons oil on the griddle. Working in batches, ladle 60 milliliters of the vegetable mixture for each patty onto the griddle, flattening each gently with the back of a spoon into 7.5-centimeter 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 60 milliliters of the vegetable mixture for each patty onto the griddle, flattening each gently with the back of a spoon into 7.5-centimeter 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

Let's Gear Up

Recommended Tools

    More Veggies recipes

    You May Also Like

    More Veggies recipes

    You May Also Like

    Weber uses cookies to ensure you a better service. By using our site, you agree to our cookie and privacy policy.