in Greece

Greek zucchini cakes

updated

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Ingredients for 4 servings:

  • 3 m.-sized zucchini (about 400 grams)
  • 3 large potatoes (about 200 grams)
  • 2 large onions (about 200 grams)
  • 2 m.-sized eggs
  • 4 tbsp breadcrumbs
  • 4 tbsp flour
  • 1 tbsp mint, preferably fresh, chopped
  • 1 tbsp parsley, chopped
  • Salt and pepper, black
  • Oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

delicious vegetable meatballs

Wash the zucchini, peel the potatoes, and onions. Coarsely grate all the vegetables into a bowl. Add the eggs, breadcrumbs, flour, mint, and parsley; mix well, and season with salt and pepper. If the batter is too runny, simply add a little more flour or breadcrumbs. Heat the oil in a pan. Drop the batter into the pan a tablespoon at a time and fry the cakes until golden brown on both sides. Pairs well with rice and a Greek salad!

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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