Zucchini-Potato Cakes with Yogurt-Lemon Sauce

May 9, 2012 Published by Dina

I had three beautiful zucchinis sitting in my fridge for the last few days staring at me with anticipation every time I opened the fridge. I finally got around to taking them out, pondering how to serve them. I decided to make them into little patties or cakes, use a few for dinner tonight and freeze the rest for another occasion. I added a baking potato to the mix, for the binding texture of the starch. These are good little cakes to make for a vegetarian dinner option. They are nice with this simple yogurt sauce or you can make a mushroom or tomato sauce to pour over them instead. I prefer to cook them on a flat griddle, the kind you would use to make pancakes. I can cook a few of them at a time and I feel that I have better control over the heat than when I cook them in a skillet over a gas flame.


Zucchini-Potatao Cakes with Yogurt-Lemon Sauce

2 large zucchini

1 baking potato

1 onion

1/3 cup loosely packed chopped flat leaf parsley

1-2 teaspoon salt

Freshly ground pepper

1/2 cup flour

1/2 cup dry bread crumbs

2 eggs

Extra bread crumbs for coating the cakes

Canola oil for frying.


Trim both ends of each zucchini and grate in a food processor. Transfer grated zucchini into a bowl.

Peel and rinse the potato and grate in the food processor. Add to the zucchini.

Change the grating blade to the regular blade and chop the onion in the food processor. Add to the zucchini-potato mixture.

With clean hands or a towel try to squeeze as much liquid as you can out of the grated vegetables.

After you have squeezed the vegetables the best you can add remaining ingredients, adding the eggs last. If necessary, add a little more bread crumbs until you have a mixture that hold its shape when you form it into cakes.

Brush the electric griddle with canola oil and heat to medium heat.

Form the grated vegetables into cakes and coat with the additional bread crumbs. I usually put the extra crumbs on a plate, form the cakes and lay them on the bread crumbs, turning them over to coat the other side.

Lay the breaded cakes on the griddle and cook until golden on each side, turning once.

As they are done arrange the cakes on a foil lined baking sheet. When all cakes are done place the baking sheet in a 350℉ oven for 10 minutes to finish the cooking.

Remove from oven and serve warm or freeze, well wrapped in plastic, for later use.

Yogurt Sauce:

1 cup yogurt

1/2 cup whipping cream

Grated zest of 1 lemon

1 tablespoons lemon juice

1/4 cup flat leaf parsley, chopped

1 shallot, minced

1/2 teaspoon salt

1/3 cup ground nuts


Combine all ingredients in a bowl and whisk well.

Herbs in my kitchen


  • Carol Robinson says:

    I think the potato cakes make a marvelous variation on the “same old, same old” presentation of potatoes. The yogurt sauce sounds divine too. I am thinking of several other foods I can utilize it with.

    • Dina says:

      Hi Carol, that was George’s Dad speciality to the very end. I love them. They make really good potato pancakes at Margarita’s at the farmer’s market on Blackfoot. They are very good and have become part of my Market ritual every week (together with their cheese blintzes).

  • Dori mezzarobba says:

    These cakes sound wonderful, the yogurt sauce is a nice touch, I love anything with lemons. I noticed your herb pots, how long do these grow for you, I don’t seem to be able to retain herbs for even the summer period, maybe having each in separate pots is the secret.

    • Dina says:

      Hi Dori, these cakes are nice, George likes them too. The herb pots usually last all summer and they travel to Kelowna and back with me. The basil doesn’t last, the sage is not too vigorous either. Thyme, rosemary and mint do the best. See you later this week.

  • Misha Frolvo says:

    This looks yummy! Love the new website!



    • Dina says:

      Thanks Misha. Also thanks for showing me how to see and feel the aesthetics of graphic design.

  • Marie says: