Summary

Ingredients

• 400 g zucchini, coarsely rate
• 150 g parsley root (s), finely rate
• 200 g potato (s), cooked, coarsely rate
• 2 egg (s)
• 40 g parmesan, rated
• 1 handful parsley
• Nutmeg, freshly grated
• salt and pepper
• chili

For the dip:

• 150 g yourt
• 1 large tomato (s), small cubes
• 2 sprigs parsley
• 1 little bell pepper (s), yellow, finely diced
• 1 piece (s) garlic clove (s), finely chopped
• salt and pepper
• 2 tablespoon olive oil

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Instructions

1. Mix all the ingredients together.
2. Heat 2 tablespoons of olive oil in a non-stick pan. Add the dough by tablespoon and fry for 4 minutes on each side until they are firm and browned.
3. Mix all ingredients for the dip
4. The zucchini cakes also taste good when coated with cream cheese and topped with tomato slices.