John Myers
Zucchini Patties with Feta and Olives
The perfect zucchini patties with feta and olives recipe with a picture and simple step-by-step instructions.
- 500 g Zucchini
- 1 piece Charlotte
- 100 g Sheep cheese
- 100 g Pickled olives
- 150 g Roll from the day before
- 2 piece Organic eggs
- 2 tablespoon Finely chopped parsley
- Salt pepper
- 0,5 tablespoon Italian herbs
- 2 tablespoon Olive oil
- It’s best to buy small zucchini. I cut it in half and scraped out some pulp with a teaspoon. I weighed them and ended up with exactly 500 grams. Then cut into slices and chop them into small cubes with a kitchen utensil. Cut the onion into small pieces. Drain the olives.
- Fry both in a little olive oil for about 5 to 10 minutes over high heat, lightly salt, fry until it starts to brown. Transfer to a large bowl to cool.
- Cut the olives into thin rings and chop into small pieces. I bought two rolls the day before and cut them into pieces and put them in a kitchen chopper. It was 110 grams, so I filled it up with ready-made breadcrumbs. Chop the parsley into small pieces.
- Now crumble the sheep’s cheese into the mass, stir. Add olives, breadcrumbs, eggs, herbs, parsley and pepper and stir everything well.
- Shape the mixture into patties and roll them in breadcrumbs. Do everything carefully as the folder is soft. In a non-stick pan, fry on both sides in oil over moderate heat.
- I prepare the patties as a vegetarian side dish for Christmas. Let them cool on paper towels and then freeze them.
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