Vegetable Flatbreads with Juicy Chicken Patties and Yogurt Sauce

These golden zucchini and carrot flatbreads with tender chicken patties and a light yogurt sauce make a hearty, wholesome supper for the whole family. The flatbreads stand in beautifully for bread, while the juicy patties turn the dish into a proper meal. Everything comes together in a skillet with no complicated ingredients.

Ingredients

Vegetable Flatbreads

• Zucchini — 400g (14 oz)
• Carrot — 150g (5 oz)
• Eggs — 2
• All-purpose flour — 80g (2 3/4 oz)
• Dill — 10g
• Green onion — 20g
• Salt and black pepper — to taste
• Vegetable oil for frying — 2–3 tbsp

Chicken Patties

• Ground chicken — 500g (1 lb 2 oz)
• Onion — 1 small, about 80g (3 oz)
• Garlic — 2 cloves
• Egg — 1
• Bread crumbs — 40g (1/2 cup)
• Sweet paprika — 1 tsp
• Salt and pepper — to taste
• Vegetable oil — 1–2 tbsp

Sauce and Serving

• Plain yogurt — 120g (1/2 cup)
• Mustard — 1 tsp
• Lemon juice — 1 tsp
• Garlic — 1 clove
• Dill — 5g
• Salad leaves — 4
• Tomatoes — 1–2

Step-by-Step Recipe

1. Prepare the vegetables: grate the zucchini on the coarse side of a box grater, season lightly with salt, and let it sit for 10 minutes. Squeeze out the excess moisture very well. Grate the carrot finely.
2. Make the flatbread mixture: combine the zucchini, carrot, eggs, flour, finely chopped dill and green onion, then season with pepper and salt if needed. The mixture should be thick but still easy to spoon.
3. Heat a skillet with a little oil. Spoon in about 2 tbsp of the vegetable mixture for each flatbread and spread it to about 5–7 mm thick.
4. Fry the flatbreads for 2–3 minutes per side, until golden. Transfer to a rack or paper towel-lined plate. Repeat with the remaining batter.
5. For the patties, mix the ground chicken with finely chopped onion, garlic pressed through a garlic press, egg, bread crumbs, paprika, salt, and pepper until evenly combined.
6. With damp hands, shape the mixture into 8 small, even patties.
7. Cook the patties in a hot skillet with oil for 3–4 minutes per side, until browned and cooked through.
8. For the sauce, stir together the yogurt, mustard, lemon juice, finely chopped dill, and garlic. Season with salt to taste.
9. To assemble, spread a little sauce over one flatbread, add a lettuce leaf, tomato slices, and a hot patty, then top with a second flatbread.
10. Serve right away while the flatbreads are warm and the patties are still juicy.

Nutrition per Serving

Calories	430 kcal
Protein	32 g
Fat	20 g
Carbohydrates	32 g
Fiber	4 g
Sugars	8 g
Sodium	780 mg
Cholesterol	165 mg

Serving and Storage

Serve the flatbreads and patties immediately, with fresh vegetables and a generous spoonful of sauce. For a brighter finish, add a pinch of smoked paprika or a few flakes of chili.

• Storage: keep the flatbreads and patties separately in airtight containers in the refrigerator for up to 2 days.
• Reheating: warm the flatbreads in a dry skillet for 1–2 minutes; reheat the patties in a skillet with a lid or in the oven at 160°C (320°F).
• Freezing: the patties can be frozen raw or cooked for up to 2 months; the flatbreads for up to 1 month, separated with parchment.

Tips and Variations

• Gluten-free option: swap the all-purpose flour for rice or corn flour, and use corn crumbs instead of bread crumbs.
• For extra juiciness: add 1 tbsp sour cream to the chicken mixture, or grate in a little zucchini and squeeze it well before adding.
• Baking instead of frying: bake the flatbreads at 200°C (392°F) for 12–15 minutes on parchment, and the patties for 15–18 minutes, turning once.
• Sauce swap: replace the yogurt sauce with tahini-lemon sauce or a garlic sour cream sauce.
• For a little heat: add a pinch of chili or smoked paprika to the chicken mixture.

FAQ

Can I bake the flatbreads instead of frying them?

Yes. Spoon the mixture onto a parchment-lined baking sheet, spread it out, and bake at 200°C (392°F) for 12–15 minutes until golden, then carefully flip and bake for another 3–5 minutes.

What can I use instead of zucchini?

You can use summer squash, finely grated cauliflower that has been squeezed dry, or a half-and-half mix of potato and carrot. The key is to remove as much moisture as possible.

How do I make the patties even juicier?

Add 1–2 tbsp sour cream or squeezed grated zucchini to the chicken mixture, avoid overcooking, and let the patties rest under foil for 3–4 minutes after frying.