Zucchini and vegetable patties

Ingredients:

For the pancakes:

• 1 zucchini
• 1 teaspoon salt (to drain the zucchini)
• 2 eggs
• 1 carrot, grated
• 1 potato, grated
• A handful of fresh dill, chopped
• 100 grams of grated cheese (you can use cheddar or mozzarella)
• 1 clove of garlic, minced
• Salt to taste
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 4 tablespoons of oatmeal
• 2 tablespoons of flour (all-purpose flour or any type you prefer)
• Vegetable oil for frying

For the garlic dill sauce:

• 2 tablespoons of sour cream
• 1 tablespoon of mayonnaise
• A handful of fresh dill, chopped
• 1 clove of garlic, minced

Directions

Prepare the zucchini:

Grate the zucchini and sprinkle with 1 teaspoon of salt.

Leave for 15 minutes to remove excess moisture.

Squeeze the zucchini well to remove as much juice as possible, using your hands or a clean cloth.

Mix the vegetables:

In a large bowl, add the mashed zucchini, eggs, grated carrots, and grated potatoes.

Add the chopped dill, grated cheese, minced garlic, salt, paprika, and black pepper.

Add the oatmeal and flour, and mix until smooth and homogeneous.

Shape the patties:

Grease your hands with a little oil to prevent sticking.

Shape the mixture into small balls, about the size of your palm.

Fry the patties:

Heat the vegetable oil in a skillet over medium heat.

Fry the patties on each side for 3-4 minutes each, or until golden brown and crispy.

Prepare the garlic-dill sauce:
In a small bowl, combine the sour cream, mayonnaise, chopped dill, and minced garlic.

Stir until well combined.

Serve: