John Myers
Ingredients for 1 servings:
- 150 g zucchini
- 2 garlic cloves
- 4 sprigs of mint
- 1 tsp peppercorns
- 100 g sheep’s cheese
- 225 g flour
- 2 tsp baking powder
- 2 eggs
- 80 ml olive oil
- 200 g sour cream
- Lemon zest (organic lemon)
- Salt
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes
delicious and quick recipe, perfect for a barbecue evening
Wash the zucchini, trim the ends, coarsely grate, toss with 1 teaspoon of salt, and let stand for 10 minutes. Preheat the oven to 200°C. Peel and finely chop the garlic. Wash and dry the mint, and finely chop the mint leaves. Chop the peppercorns. Crumble the feta cheese into pieces. Mix the flour with the baking powder and 1 teaspoon of salt. Drain the liquid from the zucchini. Thoroughly beat the eggs with the oil and sour cream. Combine the flour mixture, zucchini, garlic, mint, pepper, lemon zest, and cheese. Pour the batter into baking cups and bake for 25 minutes. Makes approximately 12 cakes.
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