Zucchini Patties

Ingredients

• 400 g zucchini (2 medium zucchinis)
• Salt
• 1 large onion
• 5 slices old-fashioned whole-grain toast
• 50 g Emmental cheese (block)
• 0.5 bunch mint
• 2 Eggs
• Pepper
• 3 tbsp Rapeseed oil
• 4 tomatoes
• 100 g pepperoni (12 pieces)

Instructions

1. 1.

   Grate the zucchini finely after washing and sprinkle with 1 tsp salt; let it sit for 10 minutes to draw out moisture. Meanwhile, peel and dice the onion. Tear the toast into coarse crumbs using a food processor or by hand. Grate the cheese. Drain excess liquid from the grated zucchini in a sieve, then press gently with a clean kitchen towel to remove remaining water.

2. 2.

   Wash the mint leaves, shake off excess water, pick a few for garnish and set aside; finely chop the rest. Separate the egg whites from yolks. Mix the drained zucchini with bread crumbs, cheese, chopped mint, and yolk; season with salt and pepper. Whisk the egg whites until stiff peaks form and fold them into the mixture.

3. 3.

   Heat oil in a large non-stick skillet over medium heat. Shape small patties with damp hands, place them in the hot pan, and cook for 2–3 minutes on each side until golden brown. Dice the tomatoes; arrange the cooked zucchini patties, diced tomatoes, and pepperoni slices on a plate. Garnish with mint leaves before serving.