Zucchini and feta cakes

Ingredients for 2 servings:

• 3 m.-large zucchini
• 2 m.-sized eggs
• ½ onion(s)
• 160 g feta cheese
• salt and pepper
• 50 g almond flour
• 15 ml coconut oil

Instructions

Working time approx. 40 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 25 minutes

vegetarian, low-calorie, low-carb

First, wash the zucchini thoroughly. Then, using a spiralizer, cut it into thin strips. Or, if you don’t have one, you can also slice the zucchini first and then cut it into fairly thin fries. Then, lay the strips out on a clean kitchen towel or napkin and squeeze out as much of the liquid as possible. Then, lay them out uncovered on the towel and sprinkle them with a little salt to draw out more water from the zucchini. Let them rest for about half an hour. In the meantime, dice half an onion and crack the eggs into a bowl. Crumble the feta into small pieces by hand and add it to the eggs along with the onions. Finally, stir in the almond flour, making sure the feta pieces stay intact. Now squeeze the zucchini again, add it to the bowl, and mix everything thoroughly so that the mixture is evenly distributed among the zucchini strips. Finally, heat the coconut oil in a pan and form small cakes with your hands (if you used a spiralizer, you can also use a fork to wrap the zucchini around it) and add them to the pan. It might take a while at first, but once they’re nice and crispy, you can flip them and cook on the other side. Be careful, though, that they don’t fall apart. Once you’ve mastered this, your meal is ready to serve! Tip: For larger batches, I recommend keeping them warm in the oven, as they cool quickly. And if you don’t like onions, you can leave them out.