Zucchini Greek pancakes
An excellent lenten dish that is sure to please both those who are fasting and those who do not fast, is suitable both as a snack and as an independent dish. Light, but at the same time nutritious, as it combines vegetables and iron-rich buckwheat.
Ingredients
Servings 10- zucchini - 400 g
- buckwheat - 200 g
- egg - 1 pc.
- kefir - 3 tbsp. l.
- vegetable oil - 1 tbsp. l.
- cottage cheese - 50 g
- milk - 50 ml
- garlic - 2 teeth
- salt - a pinch
- ground black pepper - to taste
- flour - 4 tbsp. l.
Cooking
Step 1
We clean the zucchini, rub it on a grater.
Step 2
Boil buckwheat porridge in the usual way, slightly salting it. Drain the water, cool.
Step 3
Beat the egg into the squash mass, add salt, pepper, mix.
Step 4
Pour in kefir, mix.
Step 5
Add buckwheat porridge to the squash mass. We mix.
Step 6
Pour flour into the mass, mix.
Step 7
Put the mass on a greased form, forming cutlets. We send it to the oven preheated to 200 ° C for 15 minutes. Then turn the patties over and let them brown for another 10 minutes.
Step 8
We make sauce (for those who are not quite fasting) from cottage cheese. Grind cottage cheese with milk, add finely chopped garlic and fresh herbs. Serve Greek zucchini with cottage cheese spicy sauce or eat it like that.
Step 9
Enjoy your meal!