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🍽️ Vegan Zucchini-Carrot Patties with Parsley Soy Yogurt Dip

336 kcal · 30 min · 4 servings

Vegan Zucchini-Carrot Patties with Parsley Soy Yogurt Dip Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Wash the carrots and the zucchini thoroughly.
  2. 2. Remove the hard ends from both vegetables.
  3. 3. Peel the carrots.
  4. 4. Grate the carrots and the zucchini coarsely into a bowl.
  5. 5. Lightly salt the grated vegetables.
  6. 6. Wash the parsley and shake it dry.
  7. 7. Pluck the parsley leaves from the stems.
  8. 8. Finely chop the parsley leaves.
  9. 9. Peel the garlic.
  10. 10. Finely chop the garlic.
  11. 11. Squeeze the salted vegetables slightly.
  12. 12. Pour off the excess liquid.
  13. 13. Mix the vegetables with cornstarch.
  14. 14. Add half of the chopped parsley to the mixture.
  15. 15. Add the chopped garlic.
  16. 16. Mix everything with the flour.
  17. 17. Season the patty mixture generously with salt.
  18. 18. Season the mixture generously with pepper.
  19. 19. Put the soy yogurt into a separate bowl.
  20. 20. Add the remaining parsley to the soy yogurt.
  21. 21. Season the dip with salt.
  22. 22. Season the dip with pepper.
  23. 23. Add a little sugar to the dip.
  24. 24. Mix the dip ingredients well.
  25. 25. Taste the dip and adjust seasoning.
  26. 26. Heat about two to three tablespoons of oil in a pan.
  27. 27. Set the heat to medium.
  28. 28. Take one tablespoon of the zucchini-carrot mixture.
  29. 29. Place the mixture as a patty into the hot pan.
  30. 30. Fry the patties for about eight minutes.
  31. 31. Fry them until golden brown.
  32. 32. Serve the patties with the parsley soy yogurt dip.
  33. 33. Enjoy your meal!
  34. 34. Tip: You can prepare the patties well in advance.
  35. 35. After cooling, they become firmer.
  36. 36. You can reheat them in the pan.
  37. 37. You can also enjoy them cold.

Nutrition per serving