Zucchini cakes

Zucchini cakes

You can easily prepare the hearty zucchini cakes in the pan!  Add a fresh dip and you have conjured up an incredibly tasty and healthy meal.


2 medium zucchini
a bit of salt
1 onion
1 – 2 cloves of garlic
150g feta
80g flour
1 tbsp olive oil
3 eggs
3 sprigs of dill
1 pinch of pepper
50 ml sunflower oil for frying


1. For the zucchini cakes, wash and clean the zucchini and grate them with a coarse grater. 

Place in a large bowl, season with salt and let stand for about 10 minutes, then squeeze out the water.

2. Peel the onion, halve it and cut it into thin rings.  Peel the garlic cloves and chop finely.  Add both to the zucchini strips. 

Crumble the feta cheese and add it to the zucchini strips along with the flour, olive oil and eggs.

3. Remove the dill from the stem and chop roughly.  Add to the zucchini strips.  Mix everything well. 

The mixture should be nice and compact and not too runny.  Finally, season again with salt and pepper.

4. Heat the oil in a non-stick pan.  Scoop portions out of the mixture with a tablespoon and add to the pan. 

Fry the cakes for about 2 minutes per side over medium-high heat and drain on a kitchen towel.  Keep warm in the oven at 140 degrees top and bottom heat (120 degrees fan oven).


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