Zucchini “Chebureki” with Meat, Fresh Herbs, and Cheese

A tasty, beautiful, and useful fantasy on the theme of chebureki made of zucchini dough, with minced chicken, fresh herbs, and cheese.

Cook: 40 mins

Servings: 3

Ingredients

• Zucchini – 450 g
• Chicken fillet – 100 g
• Cilantro (any other fresh herbs can be used) – 20-30 g
• Fresh parsley – 15-20 g
• Onions – 1 medium pc.
• Cheese (if desired) – 30-50 g
• Eggs – 2 pcs.
• Flour – about 3 tablespoon.
• Salt – to taste
• Pepper – to taste
• Vegetable oil – for frying

Directions

1. Chop the chicken fillet, put it in a blender, salt, and pepper.
2. Chop the onion finely. Add half of the chopped onion to the blender, and set half aside for now.
3. Make minced chicken from the meat and onions.
4. Browm the minced meat in a frying pan in vegetable oil carefully breaking up lumps. Put the fried minced meat into a bowl and cool it down.
5. You can add fresh herbs and cheese to the filling. Chop a small bunch of any fresh herbs finely and add to the filling.
6. Grate 30-50 grams of cheese on a fine grater and also add to the cooled filling. The cheese will give the filling tenderness and viscosity.
7. Mix all together well, and the filling is done.

   

8. If the zucchini skin is coarse and the seeds are large, then peel the zucchini from both. If the skin and seeds are soft, then grate the zucchini on a coarse grater without peeling.
9. Salt the grated zucchini and squeeze out the excess liquid in a convenient way. Put the squeezed zucchini into a bowl in which we will prepare the dough. Add the other half of the chopped onion to it.
10. Finely chop a bunch of parsley.
11. Add the fresh herbs, 2 eggs, salt, and pepper to the bowl with zucchini.
12. Add the flour: the amount depends on the size of the zucchini and the eggs, on how well you squeeze the zucchini, and the flour itself. I needed 3 tablespoons of flour to get a consistency like this. You don’t need to make the batter thick.

    

13. Heat the vegetable oil in a frying pan and put a thin layer of the pancake from the prepared batter on the bottom.
14.  Put the filling on one half of the pancake, not in a thick layer, and leaving 1.5 centimeters on the edges for sticking them together. Fry them until the bottom surface of the pancake is lightly browned.

    

15. If you are using raw minced meat, it is better to cover the pan with a lid. If you are using fried minced meat, this is not necessary.
16. When the zucchini pancake is slightly toasted, cover the filling with its other half.
17. Press the edges so they stick together.

    

18. Brown the zucchini “chebureki” over medium heat on both sides.

The zucchini “chebureki” with meat, fresh herbs, and cheese can be served with sour cream, ketchup, or without anything – they are bright enough on their own.

Enjoy your meal!