Ingredients:

For the buckwheat and veggie patties:

1. 1 cup buckwheat flour
2. 1/2 cup grated zucchini (squeeze out excess moisture)
3. 1/2 cup grated carrot
4. 1/4 cup finely chopped onion
5. 2 cloves garlic, minced
6. 1/4 cup chopped fresh parsley
7. 1/4 cup crumbled feta cheese (optional)
8. 1/4 cup grated Parmesan cheese (optional)
9. 1 egg
10. 1/2 teaspoon salt
11. 1/4 teaspoon black pepper
12. Cooking oil for frying (such as olive oil or vegetable oil)
    
    

For the yogurt dipping sauce:

1. 1/2 cup Greek yogurt
2. 1 tablespoon lemon juice
3. 1 teaspoon honey
4. 1/2 teaspoon dried dill (or 1 tablespoon chopped fresh dill)
5. Salt and pepper to taste

How to cook:

For the buckwheat and veggie patties:

1. In a large mixing bowl, combine the buckwheat flour, grated zucchini, grated carrot, chopped onion, minced garlic, chopped parsley, and optional feta and Parmesan cheese.
2. In a separate small bowl, whisk the egg, salt, and black pepper.
3. Pour the egg mixture into the vegetable mixture and stir until everything is well combined. The mixture should hold together when pressed.
4. Heat a skillet or frying pan over medium-high heat and add a couple of tablespoons of cooking oil.
5. Form the mixture into patties and place them in the hot skillet. Cook for about 3-4 minutes on each side, or until they are golden brown and cooked through.
6. Remove the patties from the skillet and place them on a paper towel-lined plate to remove any excess oil.

For the yogurt dipping sauce:

1. In a small bowl, combine the Greek yogurt, lemon juice, honey, and dried dill (or fresh dill). Mix well.
2. Season the sauce with salt and pepper to taste.