Lunch · Easy
Baked zucchini mücver
Oven-baked Turkish-style zucchini and carrot fritters with dill, parsley and spring onion. Squeezing the zucchini thoroughly helps the measured oat flour bind the mixture; serve with the included Greek yogurt.
- Protein
- 31g
- Energy
- 382 kcal
- Carbs
- 32g
- Fat
- 14g
- Time
- 45 min
- Serves
- 4
What you need
Ingredients
Measured for 4 servings.
- 800 gzucchini, coarsely grated
- 200 gcarrot, coarsely grated
- 4large eggs
- 400 glow-fat cottage cheese
- 80 goat flour
- 20 gfresh dill and parsley, chopped
- 3spring onions, thinly sliced
- 1 tbspExtra Virgin Olive Oil
- 300 gplain Greek yogurt
Make it
Method
Heat the oven to 200°C (180°C fan). Grate the 800 g zucchini and 200 g carrot. Leave the zucchini in a sieve for 10 minutes, then squeeze it firmly in a clean tea towel; excess water would make the fritters soft. Thinly slice the spring onions and chop the herbs.
In a large bowl, beat the 4 eggs. Fold in the squeezed zucchini, carrot, cottage cheese, 80 g oat flour, herbs and spring onions until evenly combined. The mixture should hold together when spooned; avoid adding unmeasured flour.
Brush a large baking tray with the measured tablespoon of olive oil. Form 12 similar-sized mounds, flatten each to about 1.5 cm and leave space between them. Bake for 20–25 minutes, turning once halfway through, until golden and firm in the centre.
Let the fritters stand for 5 minutes so they set, then divide 3 fritters and 75 g plain Greek yogurt per serving. Refrigerate leftovers promptly; reheat the fritters in an oven until hot and keep the yogurt cold.
Per serving
Nutrition snapshot
Approximate values per serving; product brands and cooking losses can change them.
- Protein
- 31g
- Carbs
- 32g
- Fat
- 14g
- Energy
- 382 kcal
