2 carrots, peeled
2 zucchini, peeled
4 large potatoes, peeled
2 large red onions, sliced thinly
1 teaspoon salt
1 tablespoon cornflour
½ cup rice flour
½ teaspoon black pepper
1 teaspoon cumin seeds
sunflower oil, for frying
1½ cups Greek yoghurt
2 cloves garlic, crushed
1 tablespoon chopped dill tips (dried is OK)
¼ cucumber, finely grated
1 tablespoon olive oil
sumac, to garnish

The original recipe is made with flour and eggs but here I wanted to bring a gluten-free/vegan option. It’s sooo yum… you can thank me later!

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1.Use a julienne peeler or a grater to cut the carrots, zucchini and potatoes into thin strips.
2.Put into a large strainer over a bowl and add the onions and salt.
3.Mix well and let the mixture stand for 30 minutes. From time to time, squeeze the mixture well until there is almost no liquid.
4.Transfer to a bowl and add the cornflour, rice flour, black pepper and cumin seeds. Mix everything well.
5. If the mixture seems too wet, gradually add a little more rice flour.
6.Form into flat patties with your hands and fry over a medium heat in semi-deep oil until golden, about 3-4 minutes on each side.
7.Serve with yoghurt dip and fresh vegetables.
9.Mix all ingredients and serve.

Recipes & food styling Carmel Davidovitch / Photography Tony Nyberg