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

AUTHOR
Harley Romero

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

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. Place 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