Lemon Dill Zucchini Potato Cakes with Caper Yogurt

Lemon Dill Zucchini Potato Cakes with Caper Yogurt 🍋🌿 Crisp at the edges, soft and green in the middle, and finished with a cool caper yogurt that makes the whole plate feel bright. These little cakes are the kind of recipe that works for brunch, a light dinner, or a snack board with cucumber, tomatoes and extra lemon. Yield: serves 3-4 Time: about 40 minutes Ingredients: - 2 medium zucchini, coarsely grated - 2 medium floury potatoes, peeled and coarsely grated - 1 teaspoon fine sea salt, divided - 3 scallions, thinly sliced - 1 small garlic clove, finely grated - 1 packed tablespoon chopped fresh dill, plus extra to serve - 1 lemon, zested, then cut into wedges - 1 large egg - 1/3 cup plain flour, plus 1-2 tablespoons more if needed - 1/2 teaspoon black pepper - 2-3 tablespoons olive oil, for frying Caper yogurt: - 3/4 cup thick plain yogurt - 1 1/2 tablespoons capers, drained and roughly chopped - 1 tablespoon lemon juice - 1 tablespoon chopped fresh dill - 1 teaspoon olive oil - Black pepper, to taste To serve: - Cucumber ribbons or sliced cucumber - Extra dill - Lemon wedges - A little chilli flake or black pepper, optional Method: 1. Put the grated zucchini and potato in a bowl with 3/4 teaspoon salt. Toss well and leave for 10 minutes. This draws out moisture and helps the cakes brown instead of steaming. 2. Transfer the mixture to a clean tea towel and squeeze firmly over the sink. Keep squeezing until the veg feels much drier and compact. This is the most important texture step. 3. Tip the squeezed veg into a bowl. Add scallions, garlic, dill, lemon zest, egg, flour, black pepper and the remaining 1/4 teaspoon salt. Stir until the mixture clumps together. If it looks wet or loose, add 1-2 tablespoons more flour. 4. Shape into 10-12 small cakes, about 7 cm wide. Press them flat enough to cook through but not so thin that they fall apart. 5. Heat 1 tablespoon olive oil in a nonstick or well-seasoned skillet over medium heat. Fry the cakes in batches for 3-4 minutes per side, adding more oil as needed, until deeply golden and crisp outside. 6. Move cooked cakes to a rack or a paper-lined plate. For the crispest batch, keep them on a rack in a 120C / 250F oven while the rest cook. 7. Mix the yogurt, capers, lemon juice, dill, olive oil and black pepper. Taste before adding salt because capers bring plenty of briny seasoning. 8. Serve the hot cakes with caper yogurt, cucumber ribbons, lemon wedges and extra dill. Serving and storage: - Add poached eggs for brunch or serve with tomato salad for dinner. 🍳 - The raw shaped cakes can be chilled for up to 24 hours before frying. - Leftovers keep for 2 days. Reheat on a rack in a hot oven or air fryer so the edges wake up again. - If your zucchini are very watery, squeeze twice and use the extra tablespoon of flour. Save this one for when you want something fresh, crisp and easy from simple vegetables. ✨ Tasteloom.club - easy recipes for everyday cravings