SAUCE:

1 c. plain yogurt
1 tsp. lemon juice
2 tbsp. minced mint

CUTLETS:

1/2 c. chopped bell pepper
2 tbsp. butter
2 lg. carrots
1/4 c. milk
1/2 tsp. cayenne
1/2 c. chopped onion
1 peeled zucchini
2 lg. eggs
1 tsp. salt
2 c. bread cubes

In small bowl combine well yogurt, mint, lemon juice and salt to taste. Chill sauce, covered, for 1 hour to overnight. In heavy skillet, cook bell pepper and onion in butter until softened. In processor, grate zucchini and carrots. In large bowl, whisk together eggs, milk, salt, and cayenne. Stir in bell pepper mixture, bread crumbs, and grated vegetables until mixture is combined well.

With a 1/2 cup measure, scoop out a portion of the vegetable mixture, form it into a 1/2 inch thick oval, coat it will with bread crumbs. In large skillet, fry the cutlet in 1/4 inch of oil, turning once for 4-6 minutes or until golden. Drain on paper towel. Serve with sauce.