Zucchini mince buffer with tomato salad

AUTHOR
Kristopher Marks
DIFFICULTY
easy
RATING
5 1
COOK TIME
45 mins
TOTAL TIME
45 mins

Ingredients

Servings: 4
  • 600 g Tomatoes
  • 1 Onion
  • 5 TABLESPOONS Balsamic vinegar
  • 7-10 Tbsp salt, pepper
  • 5 TABLESPOONS good olive oil
  • 2 Courgettes (about 300 g each)
  • 250 g mixed mince
  • 2 Eggs
  • 6 TABLESPOONS Breadcrumbs
  • 50 g grated parmesan
  • 6 TABLESPOONS clarified butter
  • 100 g Feta

Directions

  1. 1

    For the salad, wash and slice the tomatoes. Peel onion and slice into thin rings. Season vinegar with salt and pepper. Fold in the oil. Mix tomatoes, onion and vinaigrette.

  2. 2

    Clean and wash the zucchini and grate them coarsely in a large bowl. Add minced meat, eggs, breadcrumbs, parmesan, approx. 1 teaspoon salt and 1⁄2 teaspoon pepper and knead everything well.

  3. 3

    Heat 2 tablespoons of clarified butter in a large coated pan. Using a tablespoon, add 4 heaps of zucchini mince mixture to the pan, press them slightly flat and fry for 2-3 minutes on each side.

  4. 4

    Feta crumble. Warm the finished buffers in a hot oven (electric range: 50 °C). Using the remaining zucchini mince mixture in the remaining clarified butter, fry 12 more buffers in the same way and keep warm.

  5. 5

    Arrange zucchini mince buffer and tomato salad. Sprinkle with feta.

Nutrition Facts

KCAL
670 kcal
CARBS
18 g
FATS
50 g
PROTEINS
32 g