Zucchini, Carrot, and Parsnip Patties with Lemon Yogurt Sauce.

Recipe by Jamie Purviance

Sauce

• ½ cup plain Greek yogurt
• 2 tablespoons mayonnaise
• 2 tablespoons finely chopped fresh chives
• Finely grated zest of 1 lemon
• 1 teaspoon fresh lemon juice

• Kosher salt
• Freshly ground black pepper
• Extra-virgin olive oil
• 1 cup finely chopped yellow onion
• 1 tablespoon minced garlic
• 2 medium zucchini, trimmed and coarsely grated (about 2 cups)
• 2 medium carrots, trimmed, peeled, and coarsely grated (about 2 cups)
• 1 medium parsnip, trimmed, peeled, and coarsely grated (about 1 cup)
• 2 large eggs, beaten
• ? cup grated Romano cheese
• 4–6 tablespoons all-purpose flour
• ¼ cup finely chopped fresh chives

1. In a small bowl whisk the sauce ingredients, including ¼ teaspoon salt and ¼ teaspoon pepper.

2. In a large nonstick skillet over medium-high heat, warm 2 tablespoons oil. Add the onion and garlic and cook until it barely starts to brown, 4 to 5 minutes, stirring frequently. Stir in the zucchini, carrots, and parsnip and cook until crisp-tender, 5 to 6 minutes, stirring frequently. Transfer to a bowl and let cool for 10 minutes. Stir in the eggs, cheese, ¼ cup flour, chives, ¾ teaspoon salt, and ¼ teaspoon pepper. If the mixture seems too loose, add another 1 to 2 tablespoons flour.

3. Prepare the grill for direct cooking over medium heat (about 400°F), and preheat a grill-proof griddle for about 10 minutes.

4. Warm 3 tablespoons oil on the griddle. Working in batches, ladle ¼ cup of the zucchini mixture for each patty onto the griddle, flattening each gently with the back of a spoon into 3-inch diameter patties. Cook over direct medium heat, with the lid closed, until the patties are browned, about 4 minutes, carefully turning once. Repeat with the remaining zucchini mixture, adding 1 to 2 tablespoons oil to the griddle for each batch. Serve the patties warm with the sauce.