Zucchini Potato Pancakes
Zucchini and potato pancakes turn out nice and crisp when cooked on a panini press. Serve with a garlicky, mint-yogurt sauce
Serves: 4Hands-on: 20 minutesTotal: 20 minutesDifficulty: Easy
- ¼ cup plain yogurt
- The juice of 1 lemon
- 1¼ tsp. salt, divided
- ½ tsp. black pepper, divided
- 3¼ cloves garlic, minced and divided
- 2 Tbsp. mint leaves, chopped fine
- 2 small zucchini, ends trimmed
- 1 potato, peeled
- 1 onion, peeled and ends trimmed
- 4 cloves garlic, minced
- ¼ cup Parmesan cheese, grated
- 2 eggs, lightly beaten
- In a small bowl, whisk together the yogurt, lemon juice, ¼ teaspoon of salt, ¼ teaspoon of pepper, ¼ clove of garlic (minced), and mint.
- Using the shredding disc on your food processor, shred the zucchini, potato, and onion. Empty the food processor into a towel and squeeze out all the extra liquid over the sink.
- Preheat the panini press. In a large bowl, add the remaining 3 cloves of garlic (minced), Parmesan cheese, eggs, the remaining teaspoon of salt, and the remaining ¼ teaspoon of pepper. Mix well. Add the zucchini, potatoes, and onion and stir until evenly distributed. Form into thin, flat patties and place on panini press. Close lid and cook for 4–6 minutes, or until golden brown and crisp.
- Remove from press and serve hot with mint-yogurt sauce.