| Prep Time | 20 minutes |
| Cook Time | 10 minutes |
| Servings |
serves
|
Ingredients
- 200 grams zucchini grated
- 1 1/2 tbsp psyllium husks
- 4 large eggs
- 1 tsp onion powder
- 1/2 tsp paprika
- 1/2 tsp rock salt
- 1/4 tsp cracked pepper
- butter for cooking
- 1/2 cup lentils
Tzatziki
- 1/2 small cucumber cubed
- 50 ml olive oil
- 1 cup plain Greek yoghurt
- 1 cloves garlic crushed
- Salt and pepper
- lemon juice, fresh to taste
Ingredients
Tzatziki
|
Instructions
Tzatziki
- Cube the cucumber for the tzatziki. Strain off any extra water and sprinkle with salt.
- Let sit for 10–15 minutes and then squeeze out the extra liquid.
- Mix yoghurt and oil. Stir for a while to make it blend.
- Add garlic, cucumber and salt. Add lemon and pepper to taste. Let tzatziki rest in fridge.
Zucchini patties
- Grate the zucchini, strain and sprinkle with salt.
- Let sit for 10–15 minutes and then squeeze out the liquid.
- Steam the lentils until soft then mix the zucchini with the rest of the ingredients in a bowl and let sit for 5 minutes.
- Form patties and fry in butter until golden brown on both sides.
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