2 medium Yukon Gold potatoes, peeled and grated

1 medium sweet potato, peeled and grated

1 medium zucchini, grated

1/2 cup crumbled feta cheese

1 large egg

2 tablespoons all-purpose flour

2 cloves garlic, minced

1 teaspoon dried oregano

1/2 teaspoon paprika

Salt and black pepper to taste

3 tablespoons olive oil

For the Lemon Herb Yogurt:

3/4 cup Greek yogurt

1 tablespoon fresh lemon juice

1 teaspoon lemon zest

1 tablespoon fresh parsley, chopped

1 tablespoon fresh dill, chopped

1 small garlic clove, minced

Salt and black pepper to taste

Grate the potatoes, sweet potato, and zucchini. Place them in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.

In a large bowl, combine the grated vegetables, feta, egg, flour, garlic, oregano, paprika, salt, and black pepper. Mix until evenly combined.

Heat olive oil in a large skillet over medium heat. Scoop small portions of the mixture into the pan and gently flatten them into bite-sized rounds.

Cook for 3–4 minutes per side, turning carefully, until golden brown and crisp around the edges. Work in batches if needed.

Meanwhile, prepare the lemon herb yogurt by mixing Greek yogurt, lemon juice, lemon zest, parsley, dill, garlic, salt, and black pepper in a small bowl.

Transfer the golden rosti bites to a paper towel-lined plate to remove excess oil.

Serve warm with generous spoonfuls of lemon herb yogurt and an extra sprinkle of feta and fresh herbs.

Prep Time: 20 minutes | Cooking Time: 20 minutes | Total Time: 40 minutes

Kcal: 290 kcal | Servings: 4 servings