Ingredients:
For the buckwheat and veggie patties:
- 1 cup buckwheat flour
- 1/2 cup grated zucchini (squeeze out excess moisture)
- 1/2 cup grated carrot
- 1/4 cup finely chopped onion
- 2 cloves garlic, minced
- 1/4 cup chopped fresh parsley
- 1/4 cup crumbled feta cheese (optional)
- 1/4 cup grated Parmesan cheese (optional)
- 1 egg
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooking oil for frying (such as olive oil or vegetable oil)
For the yogurt dipping sauce:
- 1/2 cup Greek yogurt
- 1 tablespoon lemon juice
- 1 teaspoon honey
- 1/2 teaspoon dried dill (or 1 tablespoon chopped fresh dill)
- Salt and pepper to taste
How to cook:
For the buckwheat and veggie patties:
- 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.
- In a separate small bowl, whisk the egg, salt, and black pepper.
- Pour the egg mixture into the vegetable mixture and stir until everything is well combined. The mixture should hold together when pressed.
- Heat a skillet or frying pan over medium-high heat and add a couple of tablespoons of cooking oil.
- 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.
- 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:
- In a small bowl, combine the Greek yogurt, lemon juice, honey, and dried dill (or fresh dill). Mix well.
- Season the sauce with salt and pepper to taste.