Zucchini cakes with sheep’s cheese


Preparation time:  cca. 25 minutes (plus baking time)
Per portion cca. 152 kcal / 636 kJ
15 g P, 18 g F, 18 g CH
Serves 4

  • 250 g zucchini
  • 200 g sheep’s cheese
  • bunch of mixed herbs
  • 2 eggs
  • 50 g flour
  • 1 tbsp cornstarch
  • 20 g instant mashed potato
  • 2 tbsp olive oil
  • herb quark or tsatsiki to serve
  1. Wash, dry and trim the zucchini, then chop finely in a food processor. Crumble the sheep’s cheese and stir together with the courgettes. Wash the herbs, then shake dry and chop. Mix the zucchini and cheese with the eggs.
  2. Stir together the flour, cornstarch and instant mashed potato. Add to the zucchini and cheese, and stir until creamy. Heat the olive oil in a pan, then fry 8 crispy pancakes, one after the other. Serve with herb quark or tsatsiki.


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Written by Tonchi Bugers

My passion is preparing delicious and nutritious meals.


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