Zucchini flatbread with feta cheese

Ingredients for 6 servings:

• 2 zucchinis
• 6 potatoes
• 2 onions
• 250 g sheep’s cheese
• 2 eggs
• 1 cup flour, possibly more
• salt and pepper
• nutmeg
• Rapeseed oil

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

First, wash and grate the zucchini, and peel and grate the potatoes. Grate in the feta cheese and add 2 eggs. Season with salt, pepper, and a pinch of nutmeg to taste. Add 1-2 cups of flour to the ingredients and knead vigorously with your hands until a nice dough forms. Add more flour if needed. Now heat the rapeseed oil in a multi-purpose pan (I always use one, as otherwise it takes ages to bake) and drop small heaps of it into the pan using a tablespoon. Flatten slightly, and only when the underside is golden brown do you turn the flatbread over and finish baking. Place the flatbreads on a plate lined with kitchen paper so that the paper absorbs some of the fat. Quite tasty and eaten quickly when guests are over. Garlic yogurt goes perfectly with them. Tastes good hot or cold.