Zucchini Fritters (in the Form of Snack Cakes)

A very simple recipe for delicious zucchini and potato pancakes – in the form of small snack cakes with cream cheese filling. Delicate cheese gives this dish a special taste, and a subtle garlic aroma brings its zest to the squash cakes.

Servings: 3

Cook: 40 mins

Ingredients

Directions

Grate pre-peeled zucchini on a medium grater.
Also, grate pre-peeled potatoes on a medium grater.
Combine the grated zucchini and potatoes, mix and squeeze the juice.
The dough for zucchini and potato pancakes should resemble thick sour cream inconsistency.
Spoon the dough into hot oil and fry the squash pancakes with potatoes for 3-4 minutes on each side. (You can use a mold to make the pancakes the same size, or bake the pancakes and then cut them into a circle.)
Zucchini and potato pancakes are ready.
To prepare the filling, grate the melted cheese on a medium grater.
Finely chop the dill greens.
Add garlic and dill, previously passed through a press, to the grated processed cheese.
Send mayonnaise there, mix thoroughly the cheese filling with garlic and herbs.
Put the cheese filling on zucchini pancakes and fold them in pairs, on top of each other. On top of each zucchini “cake” put a circle of tomato and garnish with herbs.

Bon Appetit!

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