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 .
Calories1040.4kcal
Proteins12.2grams
Fats105.5grams
Carbohydrates12.3grams
Courgette
1
kg
Salt
to taste
Ground black pepper
to taste
Onion
300
g
Spring onion
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
1
Grate the zucchini.
- Courgette: 1 kg
2
Chop the onion and herbs, add to the grated zucchini. Season with salt and pepper to taste.
- Onion: 300 g
- Spring onion: 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.
- 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.
- Vegetable oil: 0.5 l
