Zucchini Cakes with Yoghurt Dip

Summary

Prep Time	20 mins
Cook Time	20 mins
Total Time	40 mins
Course	Sauce
Cuisine	European
Servings (Default: 4)

Ingredients

For the dip:

2 cups yogurt
1 clove garlic
a bit salt

Instructions

For the dip, mix yogurt, salt and crushed garlic in a small bowl.
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.
Heat 1 tablespoon of olive oil and fry the vegetables for about 1 minute, stirring constantly. Let cool a little in a bowl.
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.
Tastes cold at a picnic or on the buffet or warm with or without rice as a light main course.

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