Zucchini cakes
The hearty zucchini cakes are easy to prepare in the pan! Add a fresh dip and you have created an incredibly delicious and healthy meal.
INGREDIENTS
2 medium-sized zucchini
a little salt
1 onion
1 – 2 cloves of garlic
150 g feta
80 g flour
1 tbsp olive oil
3 eggs
3 sprigs of dill
1 pinch of pepper
50 ml sunflower oil for frying
PREPARATION
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 leave to 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 to the zucchini strips with the flour, olive oil and eggs.
3. Remove the dill from the stalk 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 coated pan. Use a tablespoon to scoop out portions of the mixture and place in the pan. Bake the cakes for about 2 minutes per side at medium to high heat and drain on kitchen paper. Keep warm in the oven at 140 degrees top and bottom heat (120 degrees fan).
