Zucchini Patties With Dill Dip I Made It Ii

Zucchini Patties with Dill Dip

Cosmicmother 3 years ago
~Made for October 2020's "Squash/Cucurbit" Recipe Challenge~

Zucchini Patties With Dill Dip by carmenbigred

WOW!! This is awesome!!! It's at least in the top 5 recipes that I have ever made from this site, probably top 3! From the first bite I knew it was a winner. Incredibly flavourful, especially with the dill dip! And the entire family loved it!! I wasn't sure the kids would like it, but the look on their faces when they took the first bite was priceless, you could tell they loved it too!
There are a few great looking zucchini cake/patty recipes on here, some with parmesan or feta in them, served with just plain sour cream or tzatziki sauce. I wanted to try this one because of the dill dip-- as I had lot's of fresh dill to use up. And wow, so glad I chose this recipe! When I first made the dip, I didn't think it had much flavour, but I left it in the fridge for a few hours to see if the flavour amplified. I still thought it could use more seasoning, but I am so glad I tried it with a zucchini patty before adding anything as it was a perfect dip. The dill really came through and complimented it perfectly.
The patty recipe calls for seafood seasoning that I didn't have, so I searched the net for recipes. Some of the Old Bay type recipes had so much sweet seasoning, while others looked more like mild Cajun seasoning or Greek seasoning. So what I did is use half lemon pepper and half Greek. But there is so much flavour in the Seasoned Bread crumbs already that you could probably leave out the seafood seasoning or use all lemon pepper or all Greek; and I think a Cajun type seasoning would be fantastic too.
The only other thing I did differently was chop the carrots much finer. It calls for one carrot chopped, but if the pieces were big I couldn't see them getting cooked in the patty mixture. So I chopped them quite finely. I thought perhaps grating them like the zucchini would work better, but after eating them I liked the texture of the carrot pieces.
The amount of dip was spot on, with no leftovers. The recipe calls for 24 patties, but I got 18 small ones. If I made 24 they would be cocktail size. I thought the 18 made rather small ones already!
We had this as a prelude to a creamy vegetable soup. But I could see this as a main dish with a big salad or as a side dish to chicken or pork. We loved it so much that I would probably double it and make bigger patties next time. Can't wait! :D
The photo doesn't do it justice, it's much more appealing in person, and smells fantastic!
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eastcoaster 3 years ago said:

Lovely photo Shona, i love how you search out all you do. It looks delicious.

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mommyluvs2cook 3 years ago said:

Zucchini cakes are awesome, and these sound amazing Shona! Good tip on cutting up the carrots small, I am surprised that it doesn't have you grating it though. I think your photo looks delicious :)

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Cosmicmother 3 years ago said:

Thanks ladies! :)

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LindaLMT 3 years ago said:

Delicious photo Shona! I would so enjoy this recipe.

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