Zucchini Burger

Ingredients:

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Serves 12 - 137 cal per serving
Prep-time: 30 min. - Total-time: 120 min.

To make the zucchini burger you'll need about 3 hours because of the waiting times, however overall it's not a big effort. Peel and finely grate the zucchini; mix with flour. Put in a strainer and let drain for about 90 minutes. Meanwhile cook the potatoes. Let cool in cold water and peel. Put the peeled potatoes in a bowl and mash using a potato masher. Crumble sheep's cheese over the mashed potatoes and combine. Put the drained zucchini in a cheese cloth or clean dish towel and squeeze thoroughly. Mix the zucchini with the mashed potatoes. Add freshly grated parmesan, bread crumbs, whisked eggs and finely cut peppermint leaves. Season with freshly ground pepper. There's no need for salt because of the sheep's cheese. Add as much bread crumbs as you'll need to get a thick and compact mix; it depends on the size of the eggs. Let rest for another 45 minutes in the refrigerator. Form small zucchini burgers. Put a little bit of flour in a small bowl and turn over the zucchini burgers in the flour. Heat oil in a large pan and fry the zucchini burgers on medium heat until golden, turning once. Put on a paper towel to drain excess fat.