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Zucchini Hash Browns (Kabak Mücveri)

Category Egg & pastry dishes

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  1. 400 g zucchini
  2. salt
  3. 50 g feta cheese
  4. 2 onions
  5. 2 cloves of garlic
  6. 5 stalks flat leaf parsley
  7. 4 stalks dill
  8. 3 tbs flour
  9. 1/2 ts baking powder
  10. 1 egg
  11. pepper
  12. olive oil

1. Clean the zucchini and then grate or chop very finely. Mix with half a teaspoon of salt and let sit for around 10 minutes.

2. Use a fork to mash the feta cheese. Peel and dice the garlic and then mince. Put zucchini in a sieve, thoroughly squeeze out any liquid, and let it drain.

3. Remove parsley and dill leaves from stems and chop finely. Mix the flour and baking powder.

4. Mix the grated zucchini with feta cheese, onions, garlic, herbs, egg and flour mixture, season with salt and pepper.

5. Heat the pan on highest level up until the perfect temperature for roasting is reached.

6. Switch to a low level, add about 1 tablespoon of oil, and spread out. Place small piles of the zucchini mixture in the pan, press gently on them with a spatula, and roast until they start to harden on the edges.

7. Flip over the hash brown and roast until golden brown. Roast the rest of the zucchini mixture in the same manner. If required, add some more oil.

This recipe has been tested and approved by AMC.

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Cooking method

Open roasting

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