Zucchini rissoles with sheep's feta

Ingredients for 4 servings:

• 500 g zucchini
• 200 g feta cheese made from sheep’s milk
• 1 egg(s), size M
• 8 large mint leaves
• ½ tsp garlic, dried
• 1 tsp onion(s), dried
• 1 tsp chives, dried
• 1 tsp Allspiceón de la Vera, mild
• 3 tbsp psyllium husks
• 1 tsp, heaped salt
• n. B. Pfeffer
• e.g. olive oil

Instructions

Working time approx. 10 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour 5 minutes

Coarsely grate the zucchini, then season with salt. Let stand for 30 minutes, then transfer to a tea towel and squeeze the excess liquid. Finely chop the mint leaves and crumble the feta with a fork. Preheat the oven to 200°C (top/bottom heat). Mix all ingredients, season with pepper, and thicken with the psyllium husks. Tip: If the batter is too thick, thin with olive oil. Shape the batter into palm-sized discs. Place the discs on a baking sheet lined with baking paper. Fry in the oven until golden brown on both sides. Tip: Serve with sheep’s milk yogurt with mint for dipping.