Grilled herb cakes with yogurt dip

I was quite looking forward to these herb cakes but I must confess I was a little disappointed. They are ok but not as amazing as I thought they would be. The yogurt dip is definitely necessary as it adds the interest that the herb cakes lack. 

A healthy snack but takes too long to chop all ingredients to be worth cooking them again.

The recipe comes from 'CookSmart Vegetarian', a Octopus Publishing Group publication.

Serves: 3 persons (starter) or 2 persons (main).

Ingredients:

• For the herb cakes:
• 1 mozzarella ball
• 1 garlic clove, crushed
• 100g cooked and mashed potato
• 1 egg
• basil bunch, finely chopped
• parsley bunch, finely chopped
• chives bunch, finely chopped
• salt and pepper to taste
• For the yogurt dip:
• 200g greek yogurt
• 1 shallot, finely chopped
• 1 garlic clove, finely chopped
• bunch of mint, finely chopped

Method:

1. Mix well all the ingredients for the herb cakes. The mixture was too wet and I wasn't going to be able to make cakes out of it so I added breadcrumbs to thicken it. It worked but it added more carbs to the dish.
   
   
   

   

   Without breadcrumbs

   
   

   

   With breadcrumbs

2. Divide the mixture in equally sized round cakes. Flatten them slightly. The mixture was still very wet, even with the breadcrumbs. 
3. Grill the herb cakes for 4-5 min each side. Keep them warm until they are all cooked. The cakes stuck a little to the grilling pan so you need to be careful when turning them.
   
   
   
   
4. Mix all the ingredients for the  yogurt dip.
5. Serve the herb cakes with the dip.