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Crispy Potato Zucchini Patties | Oven-Baked
(0)
40 min
Quick
Gurkerl Küche
Herrlich knusprige Erdäpfel-Zucchini-Laibchen mit würzigem Bergkäse, goldbraun gebacken im Backrohr. Serviert mit erfrischendem Schnittlauch-Sauerrahm-Dip – ein leichtes, vegetarisches Sommergericht für die ganze Familie!
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat and line a baking sheet with parchment paper.
Wash the zucchini and potatoes, peel the potatoes, and coarsely grate both. Mix the grated vegetables with half a teaspoon of salt, let rest for 10 minutes, and then squeeze firmly in a clean kitchen towel to remove excess water.
Finely chop or press the garlic and finely grate the Bergkäse cheese.
Chef's tip
Tip: Thoroughly squeezing out the zucchini and potatoes is the secret to getting extra crispy patties from the oven.
Variation: If you like it even more flavorful, you can add a little freshly grated nutmeg to the vegetable mixture.
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