Zucchini burger with raw vegetable salad and tzatziki

Ingredients for 2 servings:

• 400 g zucchini
• 150 g sheep’s cheese
• 1 tsp dill, frozen
• 1 tsp garden herbs, frozen
• 1 egg(s)
• 40 g wheat flour
• 200 g crème fraîche
• 150 g quark
• ½ cucumber(s)
• 1 garlic clove(s), optional
• 3 parsnips
• 4 carrots
• 1 tbsp oil
• herbal vinegar
• salt and pepper

Instructions

Working time approx. 25 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

Wash and grate the zucchini, toss it with a little salt, and let it sit for about 5-10 minutes. Wash, peel, and grate half a cucumber, then let it sit with salt for about 5-10 minutes. Wash, peel, and grate the carrots and parsnips. Crumble the feta cheese into small pieces. Whisk together the egg and frozen herbs. Squeeze out the excess liquid from the zucchini and mix it with the feta cheese and the herb-egg mixture. Gradually stir in the flour and season the mixture with salt and pepper. Drain the cucumber juice. Mix the cucumbers with the quark and crème fraîche and season with salt and pepper. If desired, you can also stir in a crushed garlic clove. Heat a little oil in a pan. Shape the zucchini mixture into small plants and add them to the oil. Fry the zucchini slices over medium heat for about 3 minutes on each side until golden brown. Meanwhile, season the raw carrot and parsnip salad with herb vinegar, oil, salt, and pepper and let it sit for a while. Serve the zucchini slices with tzatziki and the raw vegetable salad.