Zucchini cutlets with cheese

4 servings

25 minutes

A hybrid of Belarusian draniki and Greek kolokifokeftedes — zucchini cutlets with cheese. Vegetable cutlets go well with a sour-milk partner, so you can add a little feta or any other brine cheese to the recipe. The main thing in this recipe is not to forget to squeeze out excess juice from the potatoes and zucchini. A simple recipe with detailed video instructions.

Energy value per serving

• Calories: 344.1
• Proteins: 9.1g
• Fats: 21.5g
• Carbohydrates: 28.6g

Ingredients

• Zucchini: 3 pc
• Potato: 2 pc
• Chicken egg: 2 pc
• Cheese: 30 g
• Wheat flour: 3 tbsp
• Olive oil: 3 tbsp
• Salt: to taste

Cooking steps

1. Peel the zucchini and grate it on a medium grater.

   Required ingredients:

   • Zucchini: 3 pieces

2. Place in a bowl, sprinkle with salt and mix. Leave the zucchini for 10 minutes.

   Required ingredients:

   • Salt:  to taste

3. When the liquid is released, squeeze the zucchini well. The juice is not needed.

   Required ingredients:

   • Zucchini: 3 pieces

4. Grate the potatoes, salt them, and squeeze out the excess juice.

   Required ingredients:

   • Potato: 2 pieces
   • Salt:  to taste

5. Grate the cheese on a coarse grater.

   Required ingredients:

   • Cheese: 30 g

6. Add eggs, grated cheese, and 3 tablespoons of flour to the well-squeezed vegetables and mix.

   Required ingredients:

   • Zucchini: 3 pieces
   • Potato: 2 pieces
   • Chicken egg: 2 pieces
   • Cheese: 30 g
   • Wheat flour: 3 tablespoons

7. Form small patties from the mixture and coat them well in flour.

   Required ingredients:

   • Wheat flour: 3 tablespoons

8. Fry the patties on both sides in a heated pan with oil.

   Required ingredients:

   • Olive oil: 3 tablespoons