Zucchini and Corn Potato Pancakes with Yogurt Dip

Ingredients

For the cookies:

• 500 g zucchini
• 120 g Bonduelle canned corn (small can, drained)
• 1 medium-sized potato
• 2 eggs
• 3 tablespoons of all-purpose or spelt flour
• 2 tablespoons of panko breadcrumbs
• 1 small shallot or 2 scallions
• about 80–100 g of cheese, depending on your preference; ideally feta or grated halloumi
• a handful of fresh herbs (such as cilantro, parsley, or dill)
• salt and freshly ground pepper
• spices to taste (e.g., dried garlic, sweet paprika, or chili)
• For extra flavor: pickled jalapeños
• oil for frying

Yogurt dip:

• 200 g of thick white or Greek yogurt
• 1 small clove of garlic
• fresh herbs to taste
• a little lemon juice
• salt and pepper
• chives or dill (optional)

Additional protein to be served:

• smoked salmon / hard-boiled egg / ham / pan-fried tofu

Side salad:

• mixed greens
• cherry tomatoes
• cucumber slices
• balsamic
• olive oil
• salt and pepper
• lemon or orange juice

Method

1. Coarsely grate the zucchini, sprinkle it lightly with salt, and let it sit for about 10 minutes. Then, using your hands or a clean dish towel, thoroughly squeeze out the excess water. Don’t skip this step—it ensures the patties hold together and don’t become too soft when cooked.
2. Peel the potato and grate it finely. Squeeze out any excess liquid. Finely chop the shallot or green onion, and chop the fresh herbs.
3. In a large bowl, mix together the zucchini, potato, corn, eggs, flour, panko breadcrumbs, onion, herbs, and grated or crumbled cheese. Season the mixture with pepper and your choice of spices. Use salt sparingly, especially if you’re using feta or halloumi.
4. Let the mixture sit for about 5 minutes. If it’s still too runny, add a little more flour or breadcrumbs. It should be soft but pliable, and you should be able to easily shape it into small patties.
5. Heat a thin layer of oil in a skillet. Use a spoon to form small patties and cook them over medium heat for about 3–4 minutes on each side, until they are golden brown and firm. Set the cooked patties aside on a paper towel.
6. To make the dip, mix yogurt with pressed garlic, chopped herbs, and a little lemon juice. Season with salt and pepper. Sour cream is also a great substitute for yogurt.
7. Serve the patties while they're still warm with a dip, fresh herbs, and vegetables. They're also delicious the next day—paired with a fresh salad and some protein, they make a great light lunch for warm weather.