Zucchini Cakes with Yoghurt Dip

Summary

Ingredients

• 500 g zucchini
• 100 g onion (s)
• 1 tablespoon olive oil
• 100 g feta cheese or other soft white cheese
• 100 g flour
• 4 medium egg (s)
• 1 tablespoon dill
• 1 teaspoon salt
• 0.5 teaspoon ½ black pepper
• Oil for frying

For the dip:

• 2 cups yogurt
• 1 clove garlic
• a bit salt

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Instructions

1. For the dip, mix yogurt, salt and crushed garlic in a small bowl.
2. Wash the zucchini, peel the onions and do not grate both too finely. Place on a sieve or in a cheesecloth and squeeze out by pressing firmly.
3. Heat 1 tablespoon of olive oil and fry the vegetables for about 1 minute, stirring constantly. Let cool a little in a bowl.
4. Mix the cheese, flour and eggs into the vegetables. Add the dill, salt and pepper and mix everything thoroughly. Heat plenty of oil in a pan. Spoon in the mixture a little apart and fry for about 2 minutes on each side, until the cakes are golden brown. Drain on kitchen paper.
5. Tastes cold at a picnic or on the buffet or warm with or without rice as a light main course.