Zucchini and Lemony Potato Patties
What do you do when you have an abundance of Zucchinis? You make patties of course.
Entertain family and friends by presenting these delicious patties on a serving platter with a creamy tzatziki or sour cream dip in the middle.
Place these dairy-free patties on a bed of gourmet lettuce and serve as an appetizer or healthy snack.
Cheese lovers - sprinkle grated cheese or crumbed fetta on top of the patties and pop in the oven until the cheese is melted.
“Kali Orexi “ - this translates to “I hope you enjoy your meal” in the Greek language.
Ingredients
4 small Zucchini (700g)
1/2 Cup, Spring Onion
1/2 Cup Fresh Herbs (1/4 Basil, 1/4 Parsley) chopped
1 cup, Panko Crumbs/Hemp Seeds or Breadcrumbs
1 serving, The Salty Greek Lemony Potatoes (see recipe)
125g corn (optional)
100g frozen peas thawed (optional)
Recipe Steps
Grate your unpeeled zucchini using a large hole grater. Sprinkle a pinch of salt and mix well. Place grated zucchini in a colander/sieve to strain and set aside* while you cook The Salty Greek Lemon Potatoes (see recipe card for instructions).
Once The Salty Greek lemony potatoes are cooked - using a potato masher or large fork mash your potatoes while still warm.
Squeeze and twist the muslin cloth to release excess moisture (if using), otherwise use your palms to squeeze.
Add grated zucchini to the cooled mashed lemon potatoes.
Add panko crumbs, corn and peas (if using). If you think you might need some more crumbs gradually add more, depends on how much water was squeezed from the zucchinis. If they are too wet the patties will fall apart.
Scoop mixture using a tablespoon and shape into balls, then gently flatten the patties slightly, repeat until all mixture is used. Tip: use an ice-cream scooper.
Heat a fry pan with olive oil over a medium heat. Cook patties in batches, using a spatula flipping them after a couple minutes or when you see a golden brown in colour.
Enjoy them hot or cold - reheat in air fryer or an oven for a crispier patty.
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