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Start by peeling and grating the fresh potatoes and carrot. Once grated, place the potatoes and carrots in a clean kitchen towel or cheesecloth and squeeze out any excess moisture to ensure the patties hold together well. Set the grated vegetables aside.
2. Cook the Bacon
In a small pan, cook the chopped bacon over medium heat until it becomes crispy and golden. Remove the bacon from the pan and set it aside on a paper towel to drain excess grease.
3. Prepare the Patties Mixture
In a large mixing bowl, combine the grated potatoes, grated carrots, and cooked bacon. Crack the 2 eggs into the bowl and season with salt, black pepper, garlic powder, sweet paprika powder, and Italian seasoning. Stir in the chopped fresh parsley for an added burst of flavor. Add 150g (5.2 oz) of wheat flour to the mixture and stir until everything is well combined. The mixture should be thick and hold together well.
4. Shape the Patties
With your hands, shape the potato mixture into small patties, about 2-3 inches in diameter. Ensure they are compact so they won’t fall apart while frying.
5. Fry the Patties
In a large frying pan, heat about 2-3 tablespoons of olive oil over medium heat. Once the oil is hot, add the patties to the pan in batches, being careful not to overcrowd the pan. Fry the patties for about 3-4 minutes on each side or until golden brown and crispy. Once cooked, transfer the patties to a plate lined with paper towels to drain any excess oil.
6. Prepare the Greek Yogurt Dill Sauce
In a small bowl, combine the Greek yogurt, chopped fresh dill, ground black pepper, chopped pickled gherkins, and chopped fresh cucumber. Mix until smooth. Adjust the seasoning with salt and pepper to taste. The creamy and tangy sauce is the perfect complement to the crispy patties.
7. Serve
Serve the warm, crispy potato and bacon patties with a generous dollop of the Greek yogurt dill sauce. Garnish with additional fresh parsley if desired. Enjoy these savory patties as a main dish or appetizer.
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