Courgette patties with yogurt dip
These crispy courgette patties are perfect for a quick, healthy lunch. They are nice and crispy on the outside and juicy on the inside. The loaves are rounded off with a fresh yogurt dip.
The quantity is enough for about 12 pieces.
For the courgette patties:
- 750g courgettes
- 150g ricotta
- 70g pecorino cheese or 2 tablespoons yeast flakes
- 220g breadcrumbs
- 2 eggs
- 2 cloves of garlic, finely chopped
- 50ml MANI Virgin Olive Oil
- Breadcrumbs for breading
- A little nutmeg
- Flour for shaping
For the yogurt dip:
Wash and roughly grate the courgettes. Squeeze well in a cloth so that as much liquid as possible escapes.Die Zucchini waschen und grob raspeln. In einem Tuch gut ausdrücken, damit möglichst viel Flüssigkeit austritt.
Mix the courgette grates well with ricotta, pecorino or yeast flakes, breadcrumbs, eggs, parsley, garlic, salt, pepper and nutmeg. The mixture should be relatively firm.
Flour your hands and form 12 balls from the mixture. Flatten them slightly and roll them in breadcrumbs.
Heat the olive oil in a pan and fry the balls on both sides until golden brown.
For the dip, mix the yoghurt, garlic, salt and pepper until smooth and top with olive oil.
A fresh salad can also be served with this!