Dill cheese cakes with zucchini

Dill cheese cakes with zucchini


50 g dill
1 small young zucchini
200 g thick fat cottage cheese
150 g feta cheese
1 egg
2-3 tbsp flour
freshly ground black pepper
sour cream
Abkhazian adjika


In dill, remove the hard base of stems, chop the rest. Grate zucchini with the peel on a coarse grater.

With a fork or in a blender, blend the cottage cheese and feta, mix with the beaten egg. Mix the dill, zucchini and cheese-curd, add the flour, salt and pepper.

Heat the ghee in a frying pan with a thick bottom, spread a tablespoon of cheese cakes and fry until Golden brown on both sides under the lid. Serve the cheesecakes with sour cream and adjika.

Bon Appetit!

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