Summary

Ingredients

• 400 g zucchini
• 150 g sheep cheese
• 1 teaspoon dill, frozen
• 1 teaspoon garden herbs, frozen
• 1 egg (s)
• 40 g wheat flour

For the tzatziki:

• 200 g crème fraîche
• 150 g quark
• 0.5 ½ cucumber (s)
• 1 clove (s) garlic, optional

For the salad:

• 3 parsnips
• 4 carrot (s)
• 1 tablespoon oil
• Herb vinegar
• salt and pepper

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Instructions

1. Wash the zucchini, grate and mix with a little salt and let stand for about 5 - 10 minutes. Wash, peel and grate half of the cucumber and let it steep with salt for about 5 - 10 minutes. Wash, peel and grate the carrots and parsnips. Crumble the sheep cheese into small pieces.
2. Whisk the egg and frozen herbs together. Squeeze out the zucchini and mix with the sheep`s cheese and herb-egg mixture. Gradually stir in the flour and season to taste with salt and pepper.
3. Drain the cucumber juice. Mix the cucumber with the quark and crème fraîche and season with salt and pepper. If you want, you can stir in a pressed clove of garlic.
4. Heat some oil in a pan. Shape the zucchini mixture into small plants and add to the oil. Bake the zucchini talers on both sides over medium heat for about 3 minutes until golden brown.
5. In the meantime, season the raw vegetable salad made from carrots and parsnips with herb vinegar, oil, salt and pepper and let it steep.
6. Serve the zucchini talers with tzatziki and raw vegetable salad.