This is what I make when the fridge looks empty but there is still one zucchini and a can of chickpeas in the pantry. My grandma called them her Friday patties, and even my meat-loving brother asks for seconds. They are crisp on the outside, soft and savory inside, and the cool lemon yogurt sauce makes them feel special. Serve them with a salad for a light dinner, tucked into pita bread, or as a side next to grilled fish.
Servings: 4 · Prep: 25 min · Cook: 15 min
Ingredients
- 1 medium (about 7 oz / 200 g) zucchini
- 1/2 tsp, plus a pinch salt
- 1 can (15 oz / 425 g), drained and rinsed chickpeas
- 1 large egg
- 1/2 cup (55 g) dry breadcrumbs
- 2 green onions, thinly sliced
- 1 clove garlic, minced
- 1 tsp ground cumin
- 1/2 tsp smoked paprika
- 2 tbsp fresh parsley, chopped
- 3 tbsp (45 ml) olive oil
- 1/2 cup (120 g) Greek yogurt
- 1 tbsp (15 ml) lemon juice
Method
- Coarsely grate the zucchini, toss it with 1/2 tsp salt and leave it in a sieve for 10 minutes. Then gather it in a clean towel and squeeze hard until no more liquid drips out.
- Pat the chickpeas dry and mash them in a large bowl with a fork or potato masher. Leave some pieces whole or half-crushed; they give the patties a nice texture.
- Add the squeezed zucchini, the egg, breadcrumbs, green onions, garlic, cumin, smoked paprika and parsley. Mix well with your hands until the mixture holds together when pressed. If it feels too wet, add 1 more tablespoon of breadcrumbs.
- With damp hands, shape the mixture into 8 patties about 1/2 inch (1.2 cm) thick. Set them on a plate and chill for 15 minutes so they firm up and keep their shape in the pan.
- Meanwhile, stir the Greek yogurt with the lemon juice and a pinch of salt to make the sauce, and keep it in the fridge.
- Heat the olive oil in a large nonstick skillet over medium heat. Fry the patties in two batches for 3 to 4 minutes per side, until deep golden and crisp, turning them gently with a thin spatula. Drain briefly on paper towels and serve warm with the yogurt sauce.
Tips and variations
- Grandma's tip: squeeze the zucchini twice. The drier it is, the less breadcrumb you need, and the more the patties taste of vegetables.
- Add 1/3 cup (50 g) of crumbled feta to the mixture for a salty, tangy note.
- The shaped, uncooked patties keep 1 day in the fridge, so you can prepare them in the morning and fry them at dinnertime.
- To reheat, warm them in a dry skillet for a few minutes per side so they crisp up again.
One zucchini, one can and a little patience: a humble dinner that always makes people smile. Enjoy!
