Zucchini Patties With Fresh Mint And Feta Cheese

Name: Zucchini Patties With Fresh Mint And Feta Cheese
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Zucchini Patties; 2 cups shredded zucchini (2-3 medium zucchinis, 300 gr); 2 tablespoons finely chopped fresh mint; 2 tablespoons finely chopped fresh parsley; 1 medium size onion finely chopped; 1/2 cup crumbled feat cheese; 1/2 cup shredded hard, salty yellow cheese (parmezan etc); 1 egg; 2-4 tablespoons all purpose flour; 2-3 tablespoons olive oil; black pepper, eventually salt; Greek yogurt dip with mint & garlic; 1 cup chilled strained Greek yogurt 10% or 2% fat; 1 pressed garlic glove; 1 teaspoon chopped fresh mint; 1 tablespoon olive oil; 1 teaspoon white wine vinegar; salt

Servings: persons

Zucchini Patties
2 cups shredded zucchini (2-3 medium zucchinis, 300 gr)
2 tablespoons finely chopped fresh mint
2 tablespoons finely chopped fresh parsley
1 medium size onion finely chopped
1/2 cup crumbled feat cheese
1/2 cup shredded hard, salty yellow cheese (parmezan etc)
1 egg
2-4 tablespoons all purpose flour
2-3 tablespoons olive oil
black pepper, eventually salt
Greek yogurt dip with mint & garlic
1 cup chilled strained Greek yogurt 10% or 2% fat
1 pressed garlic glove
1 teaspoon chopped fresh mint
1 tablespoon olive oil
1 teaspoon white wine vinegar
salt

1
Shred the zucchini and press out all the liquid. Eventually you can sprinkle some salt over the shredded zucchini aside for 30 min to let out all liquid. Then press.
2
In a bowl mix shredded zucchini, mint and parsley, onion, cheese, egg and pepper. If you add salt or not it depends very much on how salty is the cheese. Normally I don't add any.
3
Add 2-3 tablespoon flour. If the batter is too soggy, add one more and mix well.
4
Cover the bottom of a non-stick pan with olive oil and heat it.
5
With a tablespoon take portion wise from the zucchini mix and carefully place them in the pan. They look like pancakes.
6
When the patties are golden (after 5 min) flip them and let the other side fry for another five minutes.
7
When zucchini patties are golden brown, take them out from the pan and let them rest for some 10 minutes on a plate covered with paper towels.
8
Continue the frying till the zucchini mix is over.
9
For the yogurt dip: In a bowl blend the yogurt, the garlic, the mint, the olive oil and the vinegar. Add some salt and chill for at least one hour.

933

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Zucchini Patties, 2 cups shredded zucchini (2-3 medium zucchinis, 300 gr), 2 tablespoons finely chopped fresh mint, 2 tablespoons finely chopped fresh parsley, and more.

Yes, Zucchini Patties With Fresh Mint And Feta Cheese falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!