Name: Zucchini, Carrot, and Parsnip Patties with Lemon Yogurt Sauce
Prep time: 30 min
Cook time: 12 min
Total time: 42 min
Yield: 4 servings
Ingredients: 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

Ingredients

Sauce

Special Equipment

box grater with [conversion="¼-inch" metric="6-millimeter"] holes
grill-proof griddle

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Instructions

In a small bowl whisk the sauce ingredients, including ¼ teaspoon salt and ¼ 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, ¼ cup flour, chives, ¾ teaspoon salt, and ¼ 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 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.
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 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.