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🍽️ Crispy Zucchini-Carrot Patties with Fresh Parsley Yogurt

335 kcal · 30 min · 4 servings

Ingredients

• Carrots 6 pcs
• Zucchini 2 pcs
• Salt pinch
• Parsley, fresh 20 g
• Garlic cloves 1 pcs
• Eggs 3 pcs
• Spelt flour, Type 1050 10 tbsp
• Pepper, black ground pinch
• Sour cream yogurt Greek style 500 g
• Sugar 0.5 tsp
• Oil 5 tbsp

Instructions

1. 1. Rinse the zucchini and carrots under running water.
2. 2. Cut off the hard ends from both vegetables.
3. 3. Peel the carrots with a peeler.
4. 4. Grate the zucchini and carrots coarsely using a grater.
5. 5. Place the grated vegetables into a large bowl.
6. 6. Sprinkle some salt over the vegetables and let it sit for a moment.
7. 7. Wash the parsley thoroughly and pat it dry.
8. 8. Pluck the parsley leaves off the stems.
9. 9. Finely chop the parsley leaves.
10. 10. Peel the garlic clove.
11. 11. Dice the garlic very finely.
12. 12. Squeeze the vegetables firmly with your hands to remove excess liquid.
13. 13. Pour away the drained juice.
14. 14. Add the eggs, half of the chopped parsley, the garlic, and the flour to the vegetables.
15. 15. Mix all ingredients thoroughly together.
16. 16. Season the mixture with salt and pepper to taste.
17. 17. Take a separate bowl for the dip.
18. 18. Put the yogurt into the bowl.
19. 19. Add the remaining parsley to the yogurt.
20. 20. Season the yogurt with salt, pepper, and sugar.
21. 21. Stir the dip well until it is creamy.
22. 22. Heat oil in a frying pan over medium heat.
23. 23. Use about two to three tablespoons of oil for the pan.
24. 24. Take one tablespoon of the vegetable mixture.
25. 25. Place the mixture as a small patty into the hot pan.
26. 26. Fry the patties for about eight minutes.
27. 27. Fry them until golden brown on both sides.
28. 28. Plate the finished patties.
29. 29. Serve the patties together with the parsley yogurt dip.
30. 30. Enjoy your meal!

Nutrition per serving

• kcal: 335
• Protein: 11 g · Fett/Fat: 17 g · Carbs: 37 g