Zucchini Patties with Parsley

A simple and light summer vegetable appetizer, side dish, or standalone meal that we enjoy with mashed potatoes and a bowl of salad. The preparation is quick and easy, and the dish is so delicious that it will delight all family members.

Details

  • Preparation Time: 30 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 400 g Small pumpkins

  • 0.75 teaspoons Salt, table

  • 75 g Wheat flour, white, multi-purpose

  • 40 g Cheese, Parmesan, hard

  • 3 pieces Shallot

  • 2 piece Egg, fresh

  • 0.25 bouquet Parsley, fresh

  • pieces Spices, nutmeg, ground

  • pieces Butter, unsalted

Steps

  1. Clean the zucchinis, wash them, and grate them. Place them in a colander, salt them, and let them sit for 20 minutes.

  2. Peel the shallot and finely chop it. Heat a tablespoon of oil in a pan and sauté the shallot until translucent. Grate the Parmesan finely, rinse the parsley under running water, shake it dry, and chop it.

  3. Squeeze the salted zucchinis well with your hands and transfer them to a bowl. Add the remaining ingredients and mix everything well with a spoon to form a uniform mixture.

  4. Heat the pan well and lightly grease it with butter or oil. Use a spoon to place small mounds of the mixture into the pan and flatten them slightly with the back of the spoon to form patties about 0.5 cm thick. Cook them until golden brown on both sides. Transfer the cooked patties to a warmed plate and cover them to keep them warm. Repeat the process until all the mixture is used. Serve the patties warm or cold.

Nutrition Information (Per 100g)

  • Calories: 125.11 kcal
  • Fat: 5.68 g
    • Saturated Fat: 3.08 g
  • Carbohydrates: 10.98 g
    • Sugars: 0 g
  • Protein: 5.8 g
  • Fiber: 0.62 g