Summary

Ingredients

• 1 medium zucchini (approx. 600 g)
• 1 teaspoon, heaped salt
• 1 medium onion (s)
• 1 cup flour (approx. 00 g)
• 1 cup breadcrumbs (approx. 00 g)
• 75 g parmesan, rated or feta cheese, very small cubes
• 1 tablespoon herbs for Greek salad (oregano, basil, thyme, mint, parsley), mixed
• 2 garlic clove (s), possibly only 1
• 2 egg (s)
• pepper from the grinder
• 0.5 ½ lemon (n)

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Instructions

1. Wash the zucchini and grate roughly into a sealable bowl. Salt well and shake well with the lid closed so that the salt is distributed. Let it steep for 45 minutes in the refrigerator, a longer steeping time will not do any harm.
2. Place the zucchini grated in a sieve lined with a linen cloth, drain and squeeze out well until almost no liquid comes out.
3. Finely dice the onion and fry lightly in olive oil until it gets a little color. Work the zucchini grated with the onion and the remaining ingredients (except for the lemon) into a tough, sticky dough. Possibly add a little more flour and breadcrumbs in equal parts.
4. If you don`t have a Greek salad herb mixture, you can alternatively add the herbs mentioned individually in more or less equal proportions. Please use the parsley sparingly, rather use more mint!
5. Shape the dough into dumplings with 2 tablespoons and bake in plenty of olive oil for about 3 minutes on both sides until golden brown while pressing lightly. Drain on paper towels before consumption and drizzle with lemon juice.
6. Tzatziki or herb quark and fresh flatbread or baguette as well as a fresh salad go well with it.
7. The patties are also suitable for freezing if you don`t fry them too dark. Then simply put frozen in the tube and bake in the oven at 180 ° C (convection) for about 10 minutes.