Grated potato and zucchini in the shape of a biscuit with rosemary, ideal as a side dish
Grate the courgette and potatoes finely by hand with a coarse grater, mandolin or with an electric grater. Place the potatoes and zucchini in the tea towel and squeeze everything together. Squeeze out as much moisture as possible. Transfer the grated mixture to a large bowl and stir in the eggs, garlic and herbs. Then add the flour as well.
The mixture should be slightly sticky and not too dry. Heat a layer of sunflower oil of about cm in a pan and scoop heaps of the mixture into the pan with a spoon and flatten slightly. Let the bottom bake for about 3 minutes and then turn over and fry the other side as well. Let them drain on a piece of kitchen paper and serve the potato zucchini cookies with a piece of meat or fish or with a fresh yogurt dip.
Source: Leukerecepten by leukerecepten-nl.
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