Zucchini mince buffer with tomato salad

Name: Zucchini mince buffer with tomato salad
Cook time: 50 min
Total time: 50 min
Yield: 1
Ingredients: 600 g Tomatoes; 1 medium onion; 5 TABLESPOONS Balsamic vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 5-6 Tbsp Olive oil; 2 Courgettes (about 300 g each); 250 g mixed minced meat; 2 Eggs (size M); 60 g Breadcrumbs; 50 g grated parmesan cheese; 60 g clarified butter or sunflower oil; 100 g Feta cheese to sprinkle

AUTHOR
Cassandra Brock

DIFFICULTY
very easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 1

600 g Tomatoes
1 medium onion
5 TABLESPOONS Balsamic vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
5-6 Tbsp Olive oil
2 Courgettes (about 300 g each)
250 g mixed minced meat
2 Eggs (size M)
60 g Breadcrumbs
50 g grated parmesan cheese
60 g clarified butter or sunflower oil
100 g Feta cheese to sprinkle

Directions

1
Wash, clean and slice the tomatoes. Peel onion and slice into thin rings. Mix vinegar, some salt and pepper. Embezzle olive oil. Put the tomatoes and onions in a bowl and mix with the vinaigrette. Allow to soak
2
Wash, clean and grate the zucchini. Add minced meat, eggs, breadcrumbs, parmesan, approx. 1 tsp salt and a little pepper to the zucchini rasps and mix well
3
Heat some clarified butter in a large coated pan. With a tablespoon, add 3-4 heaps of zucchini mince mixture to the pan and flatten it slightly. Fry for approx. 4 minutes, turning. Put the finished buffers in the oven warm. Use the rest of the mixture to bake more buffers bit by bit. Serve with the tomato salad. Crumble the feta cheese and sprinkle over the buffers