•INGREDIENTS:
For the Patties:
1 zucchini
1 teaspoon salt (for draining zucchini)
2 eggs
1 carrot, grated
1 potato, grated
A handful of fresh dill, chopped
100 g cheese, grated (cheddar or mozzarella works well)
1 clove of garlic, minced
Salt, to taste
1/2 teaspoon paprika
1/2 teaspoon black pepper
4 tablespoons oatmeal
2 tablespoons flour (all-purpose or any preferred type)
Vegetable oil, for frying
For the Garlic Dill Sauce:
2 tablespoons sour cream
1 tablespoon mayonnaise
A handful of fresh dill, chopped
1 clove of garlic, minced
•Directions:
Prepare the Zucchini:
Grate the zucchini and sprinkle with 1 teaspoon of salt.
Let it sit for 15 minutes to draw out excess moisture.
Squeeze the zucchini well to remove as much juice as possible, using your hands or a clean cloth.
Mix the Vegetables:
In a large bowl, add the squeezed zucchini, eggs, grated carrot, and grated potato.
Stir in the chopped dill, grated cheese, minced garlic, salt, paprika, and black pepper.
Add the oatmeal and flour, then mix until smooth and well combined.
Shape the Patties:
Grease your hands with a little oil to prevent sticking.
Form the mixture into small patties, about the size of your palm.
Fry the Patties:
Heat vegetable oil in a frying pan over medium heat.
Fry the patties on both sides for 3-4 minutes each, or until they are golden brown and crispy.
Prepare the Garlic Dill Sauce:
In a small bowl, mix together sour cream, mayonnaise, chopped dill, and minced garlic.
Stir until well combined.
Serve:
Serve the warm patties with the garlic dill sauce on the side. Enjoy immediately for the best taste and texture.
•Serving Suggestions:
Serve as a side dish with grilled meats, a salad, or on their own as a light meal.
These patties are great when paired with fresh greens, steamed vegetables, or a bowl of soup.
Try them in a sandwich or wrap with lettuce, tomatoes, and your favorite sauce.
•Cooking Tips:
Moisture Control: Be sure to drain the zucchini well to avoid soggy patties. The less moisture, the better the texture.
Cheese Choice: Use a cheese that melts well, like mozzarella or cheddar, to add richness and bind the patties.
Baking Option: For a lighter version, bake the patties at 180°C (350°F) for 15-20 minutes, flipping halfway through.
•Nutritional Benefits:
Rich in Vegetables: Packed with zucchini, carrots, and potatoes, providing fiber, vitamins, and minerals.
High in Protein: Eggs and cheese contribute to the protein content, making this dish more filling.
Low in Carbs: Oats add a touch of whole grains, but overall, the patties are low-carb compared to traditional potato cakes.
•Dietary Information:
Vegetarian: This recipe is perfect for vegetarians looking for a satisfying veggie dish.
Gluten-Free Option: Use gluten-free oats and flour to accommodate gluten-free diets.
Low-Sugar: Contains no added sugars, making it a healthy choice.
Nutritional Facts (per serving, approximately 6 patties)
Calories: 120
Protein: 6 g
Carbohydrates: 12 g
Fat: 6 g
