Greek zucchini and feta cutlets

6 servings

20 minutes

Stamatis Tsilias, brand chef of the Molon Lave restaurant, shared the recipe with us. Zucchini pancakes or cutlets go great with a dairy or sour milk partner. In this recipe, Greek feta is mixed right into the minced meat .

Energy value per serving

• Calories: 1040.4
• Proteins: 12.2g
• Fats: 105.5g
• Carbohydrates: 12.3g

Ingredients

• Zucchini: 1 kg
• Salt: to taste
• Ground black pepper: to taste
• Onion: 300 g
• Green onions: 60 g
• Fresh mint: 20 g
• Dill: 60 g
• Parsley: 50 g
• Feta cheese: 200 g
• Olive oil: 70 ml
• Vegetable oil: 0.5 l
• Chicken egg: 2 pc

Cooking steps

1. Grate the zucchini.

   Required ingredients:

   • Zucchini: 1 kg

2. Chop the onion and herbs, add to the grated zucchini. Season with salt and pepper to taste.

   Required ingredients:

   • Onion: 300 g
   • Green onions: 60 g
   • Fresh mint: 20 g
   • Dill: 60 g
   • Parsley: 50 g
   • Salt:  to taste
   • Ground black pepper:  to taste

3. Add olive oil, eggs, and feta to the mixture. Stir, and if needed, add more salt and pepper.

   Required ingredients:

   • Olive oil: 70 ml
   • Chicken egg: 2 pieces
   • Feta cheese: 200 g
   • Salt:  to taste
   • Ground black pepper:  to taste

4. Pour vegetable oil into the pan and heat it. Form round patties with wet hands and fry them in hot vegetable oil.

   Required ingredients:

   • Vegetable oil: 0.5 l