Zucchini and sunflower seed patties

Ingredients for 2 servings:

• 2 large zucchini
• 2 eggs
• 50 g sunflower seeds
• basil
• 1 clove(s) garlic
• 1 small onion(s)
• cornstarch
• Herbs, frozen 8-herb mixture
• some olive oil
• salt and pepper
• rosemary

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

vegetarian, low-fat, delicious

Grate the zucchini. Finely chop the onion and mix it with the zucchini. Season the mixture with salt and let it stand for about 10 minutes. Then squeeze out the water with a kitchen towel, just like you would with potato pancakes. Roast the sunflower seeds in a pan without fat and add them to a bowl with the basil, garlic clove, and the remaining herbs; mix until finely chopped. Fold the sunflower seed mixture into the squeezed zucchini mixture, then add the two eggs and a little cornstarch. Mix everything well and season with salt and pepper. Fry small portions in the pan with a little olive oil. I think the patties go really well with salad or simply with sour cream.