We had an abundance of zucchini this year in the garden. We made many dishes featuring zucchini and we also froze packages of 2 cups either shredded or sliced and blanched zucchini. For this recipe, we have used both fresh and frozen shredded zucchini. When using frozen, you will notice, once thawed, there will appear to be a lot of liquid in the bag. Do not discard this liquid as it came from the zucchini and contains nutrients. The Yoghurt Dill sauce really tastes delicious with these cutlets.
If you use potato starch and check all ingredients carefully this recipe will be perfect for Passover.
I mixed these up last night and my daughter cooked them and made the sauce. So easy.
Ingredients:
2 cups grated zucchini - fresh or frozen and thawed (If using frozen, squeeze excess liquid once thawed)
2 eggs, beaten
1/4 cup onion, chopped fine
1 Jalapeño, finely chopped (This is optional but so good - vary amount according to your taste)
A few tablespoons of chopped fresh parsley and green onion - for colour
1/2 cup grated Parmesean cheese
1/2 cup grated cheese - I used a mix of Jack and Cheddar. Any good cheese you have on hand is fine
1/4 tsp salt (or to taste)
1 cup instant mashed potatoes or 1/2 cup potato starch (1/2 cup flour may be used but they come out so much lighter with instant mashed potatoes or potato starch)
2 Tbsp olive or other vegetable oil - for frying
Yoghurt Dill Sauce
1/2 cup plain yoghurt - we use homemade or Greek-style yoghurt - whole cream, 2% or non-fat
2 Tbsp dried dill weed or 1/8 cup finely chopped dill fresh dill weed (or chopped mint if you have)
2 Tbsp fresh lime juice (lemon juice can be substituted if you do not have lime)
1/4 teaspoon garlic salt
1/4 teaspoon freshly cracked pepper
Mix ingredients for Yoghurt Dill Sauce. Refrigerate for a minimum of 10 minutes. Taste and adjust seasoning
Method:
Add all ingredients to a medium, except for the oil, and mix well with a fork or spoon.
Heat a skillet to medium and add oil.
Use a measuring cup (1/4 cup) or dairy ice cream scoop to obtain evenly sized portions. Shape into balls and then flatten and firm with hands.
Add patties to skillet and fry for 5 minutes on each side or until brown and crispy. Only turn once so make sure they are brown before you flip them.
Transfer to a plate and keep warm as you fry the patties. When ready to serve, top with a decorative sprinkle of extra Parmesean cheese and serve with yoghurt dill sauce.
K (D)
Kosher for Pesach!!!
1/2 cup plain yoghurt - we use homemade or Greek-style yoghurt - whole cream, 2% or non-fat
2 Tbsp dried dill weed or 1/8 cup finely chopped dill fresh dill weed (or chopped mint if you have)
2 Tbsp fresh lime juice (lemon juice can be substituted if you do not have lime)
1/4 teaspoon garlic salt
1/4 teaspoon freshly cracked pepper
Mix ingredients for Yoghurt Dill Sauce. Refrigerate for a minimum of 10 minutes. Taste and adjust seasoning
Method:
Add all ingredients to a medium, except for the oil, and mix well with a fork or spoon.
Heat a skillet to medium and add oil.
Use a measuring cup (1/4 cup) or dairy ice cream scoop to obtain evenly sized portions. Shape into balls and then flatten and firm with hands.
Add patties to skillet and fry for 5 minutes on each side or until brown and crispy. Only turn once so make sure they are brown before you flip them.
Transfer to a plate and keep warm as you fry the patties. When ready to serve, top with a decorative sprinkle of extra Parmesean cheese and serve with yoghurt dill sauce.
K (D)
Kosher for Pesach!!!
