Zucchini mince buffer with tomato salad

Name: Zucchini mince buffer with tomato salad
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 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

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

Main dish,Appetizer,hearty,Meat & Poultry,Salads & Snacks,easy,Meat,Vegetables,inexpensive

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