My Homemade Chicken Sausages

This is how I make my own homemade chicken sausage or what we say in Farsi : Sosis Morgh.  Chicken is called ‘ Morgh’ and sausage is ‘ Sosis’  in Farsi language.  It has fantastic flavour  and  made of minced chicken with aromatic spices and some vegetables and nut.

ّingredients

  • 500g chicken breast, skinless and boneless
  • 1 tbsp plain flour
  • 1 egg yolk
  • 2tbsp oil
  • 2-3 cloves of garlic
  • 1 large carrot, peeled, cooked and chopped
  • 2tbsp pistachio, deshell and roughly chopped
  • 4 mushrooms, finely chopped
  • 1tsp curry powder
  • 1tsp paprika powder
  • 1tsp mustard powder
  • 1tbs salt
  • ½ tsp black pepper
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp ginger powder
  • 1tsp nutmeg powder
  • 1tsp oregano powder

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How to make it?????

cook carrot. Chop it and set aside. Roughly chop mushroom and pistachio too.

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Now, mince the chicken meat. Add spices, grated garlic, egg, oil and flour, mix it with hand until all ingredients are mixed well.

Next, add chopped carrot, mushroom and pistachio. Mix and knead the meat mixture well.

 

Place some of the meat mixture on the plastic bag. Roll it into the sausage shape. Tied the ends with string. Put it into the another plastic bag and and tied it. Wrap it into aluminium foil and twist the ends to seal it off.

Add water to a pot. Bring it to a boil. Place wrapped meat in the pot. Put a bowl top of the sausages to stop them from moving during the cooking. Allow to cook for an hour.

Once they are cooked, take them out of the pot and let them cool down and then place them in the fridge for 24 hours to set. Next day, unwrap and cut it into slices and and serve it.

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Homemade Chicken Sausages

Ingredients

  • 500g chicken breast, skinless and boneless
  • 1 tbsp plain flour
  • 1 egg yolk
  • 2tbsp oil
  • 2-3 cloves of garlic
  • 1 large carrot, peeled, cooked and chopped
  • 2tbsp pistachio, deshell and roughly chopped
  • 4 mushrooms, finely chopped
  • 1tsp curry powder
  • 1tsp paprika powder
  • 1tsp mustard powder
  • 1tbs salt
  • ½ tsp black pepper
  • 1tsp garlic powder
  • 1tsp onion powder
  • 1tsp ginger powder
  • 1tsp nutmeg powder
  • 1tsp oregano powder

How to make it?????

cook carrot. Chop it and set aside. Roughly chop mushroom and pistachio too.

Now, mince the chicken meat. Add spices, grated garlic, egg, oil and flour, mix it with hand until all ingredients are mixed well.

Next, add chopped carrot, mushroom and pistachio. Mix and knead the meat mixture well.

Place some of the meat mixture on the plastic bag. Roll it into the sausage shape. Tied the ends with string. Put it into the another plastic bag and and tied it. Wrap it into aluminium foil and twist the ends to seal it off.

Add water to a pot. Bring it to a boil. Place wrapped meat in the pot. Put a bowl top of the sausages to stop them from moving during the cooking. Allow to cook for an hour.

Once they are cooked, take them out of the pot and let them cool down and then place them in the fridge for 24 hours to set. Next day, unwrap and cut it into slices and and serve it.

 

Kimchi

I love any kind of salads and pickles. Kimchi is one of those pickles that I enjoy a lot. Kimchi in Korean cuisine is a traditional dish. There are many kinds of kimchi recipes made from salted vegetables. I have attached some photos some of different kimchi.

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Kimchi was traditionally made in large amounts and then stored in ceramic jars to keep cool. It’s delicious, hot and easy to make.

As you see in the following photos, kimchi is very red due to chilli powder. In some areas of Korea, kimchi is made with less salt and chilli so it is brighter colour and in some area is made with more salt and more chilli powder, therefore, it is deep red colour and very hot. So using chilli powder would be based on your taste, if you enjoy hot dish, so add as much as you like, but in my recipe I made a mild taste kimchi.

This is traditional style kimchi.If you have never made kimchi , this is good chance to learn how to make traditional and easy kimchi.

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Ingredients

  • 500 g napa cabbage
  • 6 tbsp salt
  • 1 tbsp white or brown sugar
  • 1 tbsp plus 1 tsp gluten free rice flour ( if you have not access to this kind of flour, simply use plain or all purpose flour)
  • 1 cup water
  • 3 cloves of garlic, coarsely chopped
  • 2 ½ ginger, coarsely chopped
  • 1 small onion, coarsely chopped
  • 2 tbsp fish sauce
  • 1 tbsp chilli powder ( you can add even more, if you wish, it depends on your taste)
  • 1 tsp black pepper
  • 2 spring onions, finely chopped
  • 1 carrot, cut into matchsticks
  • 1 cup radishes( white or red), cut into thin pieces

How to make it??

Slice the cabbage into short strips. In a large bowl with water add add cabbage and 6 tbsp salt. Mix and set aside for an hour.

Meanwhile, make porridge for the kimchi 🙂 at this point, add 1 cup water, and rice flour in a pot and mix it well. Once started to boiling( it takes about 9 minutes). Remove from the heat. Now you have a thin soupy porridge. Let it cool down.

Now, rinse the cabbage under cold running water and drain well thoroughly.

For making the kimchi paste, put garlic, ginger, and onion in the blender and mince them.

Add minced mixture, fish sauce, sugar, black pepper and chilli flakes to the rice flour porridge and mix.

Then add all chopped vegetables to the paste and mix well. Kimchi paste is ready. Now mix the paste with the cabbage leaves.

Store it in a jar or container in the fridge for 2 days until kimchi starts fermenting. At this point kimchi smell sour cabbage and top or surface of the kimchi is bubbling.

You might serve kimchi with rice or soup.

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Kimchi

Ingredients

  • 500g napa cabbage
  • 6tbsp salt
  • 1tbsp white or brown sugar
  • 1tbsp plus 1tsp gluten free rice flour ( if you have not access to this kind of flour, simply use plain or all purpose flour)
  • 1 cup water
  • 3 cloves of garlic, coarsely chopped
  • 2 ½ ginger, coarsely chopped
  • 1 small onion, coarsely chopped
  • 2tbsp fish sauce
  • 1tbsp chilli powder ( you can add even more, if you wish, it depends on your taste)
  • 1tsp black pepper
  • 2 spring onions, finely chopped
  • 1 carrot, cut into matchsticks
  • 1 cup radishes( white or red), cut into thin pieces

How to make it??

Slice the cabbage into short strips. In a large bowl with water add add cabbage and 6 tbsp salt. Mix and set aside for an hour. Meanwhile, make porridge for the kimchi 🙂 at this point, add 1 cup water, and rice flour in a pot and mix it well. Once started to boiling( it takes about 9 minutes). Remove from the heat. Now you have a thin soupy porridge. Let it cool down.

Now, rinse the cabbage under cold running water and drain well thoroughly. For making the kimchi paste, put garlic, ginger, and onion in the blender and mince them.

Add minced mixture, fish sauce, sugar, black pepper and chilli flakes to the rice flour porridge and mix. Then add all chopped vegetables to the paste and mix well. Kimchi paste is ready. Now mix the paste with the cabbage leaves. Store it in a jar or container in the fridge for 2 days until kimchi starts fermenting. At this point kimchi smell sour cabbage and top or surface of the kimchi is bubbling. You might serve kimchi with rice or soup.

 

Potato-Beetroot Salad

This potato beetroot salad is a light, fresh, colourful and delicious salad.

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Ingredients

  • 5 potatoes
  • 1 large beetroot, cooked and grated
  • ½ lemon or lime
  • ½ cup yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp cooked carrots
  • 2 tbsp cooked corn
  • 2 tbsp cooked green peas
  • 2 tbsp pickled cucumber, finely chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste

How to make it??

Place the potatoes in a pot. Add enough cold water to cover the top of potatoes. Add 1 tsp salt to the water. Cook the potatoes until tender. Drain the potatoes. skin off potatoes, and mash with potato masher.

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Squeeze grated beetroot to get rid of juice. Add beetroot, lemon juice, salt, pepper and olive oil, to the mashed potatoes and mix all ingredients together. Taste again, if needs add more salt and pepper.

Take an orange size of potato mixture and shape it like a bowl ( as you see in the photos). Once all potato bowls are done, place them in a plate and set aside.

Mix yogurt and mayo in a bowl. Add cooked carrots, corn, green peas and pickled cucumber. Season with salt and pepper. Combine all together.

 

Pour 1 tbps of yogurt mixture inside each potato bowl and serve it.

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سالاد سیب زمینی و لبو

یکی دیگر از سالادهایی که میشه با سیب زمینی درست کرد سالاد سییب زمینی و لبو هست یک سالاد سبک – بسیار خوشرنگ و خوشمزه.

مواد لازم

پنج عدد سیب زمینی پخته

یک عدد لبوی پخته و رنده شده

نصف لیمو ترش

نصف پیمانه ماست

دو ق غ سس مایونز

دو ق غ هویج پخته و خرد شده

دو ق غ نخود فرنگی پخته

دو ق غ ذرت پخته

دو ق غ خیار شور خرد شده

دو ق غ روغن زیتون

نمک و فلفل به میزان لازم

طرز تهیه

سیب زمینی ها را داخل قابلمه ریخته و آن را با آب پرکنید تا روی سیب زمینی ها پوشانده شود. یک ق چ نمک هم به آب اضافه کنید. بگذارید سیب زمینی ها خوب پخته و نرم شوند.

پوست سیب زمینی ها را جدا کرده و با گوشت کوب یا بلندر سیب زمینی را کوبیده و له کنید.لبوی پخته شده راپوست گرفته و رنده کنیدو آب اضافی آن را بگیرید. لبوی رنده شده را همراه با آبلیمونمک – فلفل و روغن زیتون به سیب زمینی های له شده اضافه کنیدد و همه ی مواد را با هم مخلوط کنید. مجددن سیب زمینی را مزه کنیدو اگر نیاز به نمک – فلفل بیشتری داشت اضافه کنید.

به اندازه ی یک پرتقال از سیب زمینی را برداشته و مطابق تصاویر به شکل پیاله در آورید. وقتی همه ی سیب زمینی ها به این ترتیب آماده شدند داخل یک ظرف چیده و کنار بگذارید.

ماست و مایونز را داخل کاسه با هم مخلوط کنید. هویج – نخود فرنگیذرت – خیارشور و نمک و فلفل را به ماست اضافه کرده و با هم مخلوط کنید. یک ق غ از ماست مخلوط را داخل هر یک از سیب زمینی های پیاله شکل ریخته و سرو کنید.

 


Potato-Beetroot Salad

 

Ingredients
  • 5 potatoes
  • 1 large beetroot, cooked and grated
  • ½ lemon or lime
  • ½ cup yogurt
  • 2 tbsp mayonnaise
  • 2 tbsp cooked carrots
  • 2 tbsp cooked corn
  • 2 tbsp cooked green peas
  • 2 tbsp pickled cucumber, finely chopped
  • 2 tbsp olive oil
  • Salt and pepper to taste

 

How to make it??
Place the potatoes in a pot. Add enough cold water to cover the top of potatoes. Add 1 tsp salt to the water. Cook the potatoes until tender. Drain the potatoes. skin off potatoes, and mash with potato masher. 
Squeeze grated beetroot to get rid of juice. Add beetroot, lemon juice, salt, pepper and olive oil, to the mashed potatoes and mix all ingredients together. Taste again, if needs add more salt and pepper.
Take an orange size of potato mixture and shape it like a bowl ( as you see in the photos). Once all potato bowls are done, place them in a plate and set aside. Mix yogurt and mayo in a bowl.
Add cooked carrots, corn, green peas and pickled cucumber. Season with salt and pepper. Combine all together.  Pour 1 tbps of yogurt mixture inside each potato bowl and serve it.

Mimosa Salad

Mimosa salad, is a traditional, scrumptious and satisfying layered Russian salad. Mimosa got it’s name from Mimosa Spring flower.

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This tasty salad is popular in Russia and has a wide variety of recipes. For instance, typically it is made with canned fish but in some other recipes there is cooked chicken instead. Or in some recipes there is mixture of Mayonnaise and cheese. In this salad all ingredients are grated finely and layered.

It’s really tasty salad especially with fresh dill leaves for garnishing, you will experience a piece of heaven in your plate.

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Ingredients

  • one canned tuna in oil, drained
  • 2 medium potatoes, boiled, peeled and grated
  • 2 medium carrots, boiled, peeled and grated
  • 1 small onion, peeled and finely chopped
  • 4 eggs, hard boiled, peeled, whites and yolks separated after boiling
  • Mayonnaise
  • Fresh dill leaves for garnish
  • Salt and pepper to taste

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How to make it??

Drain the fish and mash it with a fork. Prepare your serving plate or dish. In my serving plate I am using a Springform pan that will give a nice round shape to my salad but this is optional and you can just layering ingredients on a plate in any shape you wish.

Arrange grated potatoes evenly on the bottom of plate and press down with a spoon. Season with pinch of salt and pepper, then on top of potatoes, goes some Mayonnaise.

On top of potatoes, make fish layer then cover this layer with chopped onion and then spread Mayonnaise.

Then arrange grated carrots, season with salt and pepper and spread Mayonnaise. Now, cover top of carrots with egg whites, season with salt and pepper and , spread Mayonnaise.

For last layer, arrange  egg yolks, season with salt and pepper. Garnish with dill leaves or any other fresh green herbs to make it similar to Mimosa flower.

You can keep this salad in the fridge for few days. As i mentioned above, you can use chicken instead of canned fish, or cooked rice instead of potatoes.

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Mimosa Salad

Ingredients

  • one canned tuna in oil, drained
  • 2 medium potatoes, boiled, peeled and grated
  • 2 medium carrots, boiled, peeled and grated
  • 1 small onion, peeled and finely chopped
  • 4 eggs, hard boiled, peeled, whites and yolks separated after boiling
  • Mayonnaise
  • Fresh dill leaves for garnish
  • Salt and pepper to taste

 

How to make it??

Drain the fish and mash it with a fork. Prepare your serving plate or dish. In my serving plate I am using a Springform pan that will give a nice round shape to my salad but this is optional and you can just layering ingredients on a plate in any shape you wish. Arrange grated potatoes evenly on the bottom of plate and press down with a spoon. Season with pinch of salt and pepper, then on top of potatoes, goes some Mayonnaise.

On top of potatoes, make fish layer then cover this layer with chopped onion and then spread Mayonnaise. Then arrange grated carrots, season with salt and pepper and spread Mayonnaise. Now, cover top of carrots with egg whites, season with salt and pepper and , spread Mayonnaise. For last layer, arrange egg yolks, season with salt and pepper. Garnish with dill leaves. You can keep this salad in the fridge for few days.

Eggplant dish (Bademjan dish)

If you are eggplant( aubergine) lover, you know eggplant is delicious in a curry, or stew, on the barbecue , as a fried dish, as a salad or as a jam. This is a mouthwatering eggplant recipe which is a warm vegetable dish.

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If you are interested in eggplant , I have more recipes , such as: Persian eggplant jam, Persian eggplant stew with chicken, deep fried eggplant, eggplant onion with tomato sauce, Turkish grilled eggplant salad, Persian eggplant dip ( kashk-e bademjan) , eggplant rice which are available in my web page.

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Ingredients

  • 2 large eggplants, chopped
  • 1 yellow bell pepper, cut lengthwise
  • 2 medium carrots, chopped
  • 1 larger onion, peeled and chopped
  • 2 cloves of garlic, peeled and grated
  • Small bunch of cherry tomatoes
  • 1 tbsp tomato paste
  • ½ tsp turmeric
  • 1 tbsp fresh thyme leaves
  • Greek yogurt
  • Salt and pepper to taste
  • Olive oil

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How to make it??

Dice all vegetables into the pieces. Lay the pieces of eggplant in a colander, sprinkle lightly with salt and set aside for 30 minutes to draw the moisture and bitterness out of the eggplant. It also helps the eggplant stay shapely when is cooking instead of becoming soggy.

Before cooking rinse the aubergine under cold water to remove the excess salt and then press the eggplant between kitchen towels.

Heat oil in a skillet over medium heat. Place eggplant pieces in hot oil and fry 3-4 minutes until aubergines are nice and golden brown.

I love fried aubergines. That’s why I could not resist and made a small bite of fried eggplant and ate it 🙂

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In the same skillet, add chopped carrots, bell pepper and onion. Cook and tossing occasionally until vegetables are tender, it will take about 10 minutes. Turn off the heat. Add fried eggplants to the vegetables and mix together.

Mix tomato paste with a cup of water and turmeric. Pour on the fried veggies, add tomatoes and thyme. Season with salt and pepper. Cook for 15 minutes . Turn off the heat and let to sit for 10 minutes to develop more flavor.

Serve the dish with a mixture of yogurt with grated garlic.

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Eggplant dish

 

Ingredients

  • 2 large eggplants, chopped
  • 1 yellow bell pepper, cut lengthwise
  • 2 medium carrots, chopped
  • 1 larger onion, peeled and chopped
  • 2 cloves of garlic, peeled and grated
  • Small bunch of cherry tomatoes
  • 1 tbsp tomato paste
  • ½ tsp turmeric
  • 1 tbsp fresh thyme leaves
  • Greek yogurt
  • Salt and pepper to taste
  • Olive oil

How to make it??

Dice all vegetables into the pieces. Lay the pieces of eggplant in a colander, sprinkle lightly with salt and set aside for 30 minutes to draw the moisture and bitterness out of the eggplant. It also helps the eggplant stay shapely when is cooking instead of becoming soggy.

Before cooking rinse the aubergine under cold water to remove the excess salt and then press the eggplant between kitchen towels. Heat oil in a skillet over medium heat. Place eggplant pieces in hot oil and fry 3-4 minutes until aubergines are nice and golden brown. In the same skillet, add chopped carrots, bell pepper and onion. Cook and tossing occasionally until vegetables are tender, it will take about 10 minutes. Turn off the heat. Add fried eggplants to the vegetables and mix together.

Mix tomato paste with a cup of water and turmeric. Pour on the fried veggies, add tomatoes and thyme. Season with salt and pepper. Cook for 15 minutes . Turn off the heat and let to sit for 10 minutes to develop more flavor. Serve the dish with a mixture of yogurt with grated garlic.

Chilli con carne

If you are a spicy and hot dish lover, chilli con carne would be right choice. Chilli con carne means chilli with means. It serves with bread or rice.

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Ingredients

  • 500g minced beef

  • 1 large onion, peeled and finely chopped

  • 2 cloves of garlic, peeled and finely chopped

  • 2 medium carrots, peeled and finely chopped

  • 2 sticks of celery, peeled and finely chopped

  • 1 red pepper

  • 1tsp ground cumin

  • 1tsp ground cinnamon

  • 400g kidney or Pinto beans, cooked

  • 400g chopped tomatoes

  • 1 small bunch of coriander

  • 2tbsp vinegar

  • plain yogurt as much as you wish

  • Salt and pepper to taste

  • Olive oil

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How to make it

Place the pan on a medium heat and add oil and all chopped carrots, onion, celery, garlic, red pepper, cumin and cinnamon. Stir frequently and fry them for few minutes until softened.

Add minced meat, Pinto beans and chopped tomatoes and chopped coriander . Fry until meat lightly coloured. Pour 1 ½ cups water and vinegar into the pan. Season with salt and pepper. Turn the heat down to simmer for about 20-30 minutes. Serve chilli con carne with fluffy rice, or tortilla bread.

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Chilli con carne

Ingredients

  • 500g minced beef

  • 1 large onion, peeled and finely chopped

  • 2 cloves of garlic, peeled and finely chopped

  • 2 medium carrots, peeled and finely chopped

  • 2 sticks of celery, peeled and finely chopped

  • 1 red pepper

  • 1tsp ground cumin

  • 1tsp ground cinnamon

  • 400g kidney or Pinto beans, cooked

  • 400g chopped tomatoes

  • 1 small bunch of coriander

  • 2tbsp vinegar

  • plain yogurt as much as you wish

  • Salt and pepper to taste

  • Olive oil

How to make it

Place the pan on a medium heat and add oil and all chopped carrots, onion, celery, garlic, red pepper, cumin and cinnamon. Stir frequently and fry them for few minutes until softened.

Add minced meat, Pinto beans and chopped tomatoes and chopped coriander . Fry until meat lightly coloured. Pour 1 ½ cups water and vinegar into the pan. Season with salt and pepper. Turn the heat down to simmer for about 20-30 minutes. Serve chilli con carne with fluffy rice, or tortilla bread.

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Rice Balls

A lovely finger food with rice. These tasty rice balls with different tastes will bring lots of fun and flavour to your table.

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Especially these days with World cup games, preparing quick foods, sit and watch the football.

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Ingredients

  • 4 ½ cups sticky rice or sushi rice, cooked
  • 4 spring onions or small bunch of chives
  • 2 small carrots
  • 2 tarragons
  • 3 dill stems, chopped
  • 3 tbsp tuna
  • 3 tbsp minced beef
  • 1 tsp turmeric
  • ½ tsp chilli flakes
  • salt and pepper to taste
  • sesame oil or olive oil

 

 

Instructions

Cut carrots into long thin stripes and then cut them into tiny cubes. Finely chop spring onions /chives and tarragon leaves.

 

Heat the oil ( Sesame or Olive) in a pan and fry carrots until soft then add minced beef, season with salt and pepper. Fry until meat is brown.

In a bowl with 1 ½ cups of cooked rice, add fried meat mixture and 2tbsp of chopped spring onions .Mix together well and set it aside.

 

Squeeze out all of the oil from tuna and in a separate plate with 1 ½ cups of cooked rice, add dry tuna and chopped tarragon leaves. Season with salt and pepper. Mix well together and set aside.

 

In another plate mix rice with chopped dill, spring onions, chilli flakes, salt and turmeric.

Now, wet your hand and shape small portions of rice into balls.

Once all is done, serve them.

 

 

 

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Green Beans Frittata ( Tabrizi Kookoo Loobia Sabz)

Kookoo lobia sabz is a traditional classic dish in Tabriz an ancient city in NW of Iran. This dish is served in especial occasions and for Iftar in month of Ramadan.

Tabrizi green beans is absolutely delicious, full of flavour and colour.

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Kookoo ( kuku) in Iranian cuisine, applies to an eggy dish or an egg-based dish. Kookoo or frittata might be meatless that would be a vegetarian dish and sometimes is made with meat.

Kookoo is a mixture of whipped eggs with different ingredients.

 

Green beans is called loobia sabz in Farsi language. My today recipe is meatless kookoo loobia sabz but you can add 200g minced beef to the ingredients if you wish.

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Ingredients

  • 350 g baby green beans, finely diced and boiled
  • 100 g carrots, finely diced and boiled
  • 100 g potatoes, finely diced and fried
  • 1 large onion, finely chopped and fried
  • 5 eggs
  • 2 tbsp chopped walnuts
  • 1 tbsp flour
  • ½ tsp baking powder
  • 1 tbsp saffron water
  • 1 tbsp milk
  • 1 tsp turmeric
  • Salt and pepper to taste
  • Vegetable oil

 

Instructions

Crack the eggs into a large bowl. Add milk, chopped walnuts, flour, baking powder, saffron water, turmeric and season with salt and pepper. Whisk it well until all ingredients combine together. Saffron smell spread all over the kitchen and it’s lovely.

Next, add fried and boiled vegetables to the egg mixture. Mix all together.

 

Heat the oil in a deep pan, pour the mixture in the pan. Firmly press the ingredients with the back of the spoon to the down. Cover the pan with a lid and allow to cook on side ( about 10-15 minutes), then flip over to cook other side.

Serve it in a platter garnish with Zereshk (Barberries) and cut it into pieces.

 

 

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Japanese Salmon rice with fresh vegetables

You can serve this meal as a main course or side dish.

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Ingredients

  • 200 g salmon fish, finely cut into small pieces
  • 200 g rice
  • 2 eggs
  • 1 tbsp soy sauce
  • 1 carrot, grated
  • 3 tbsp green peas
  • 2 spring onions, finely chopped
  • Salt and oil

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Method
Place rice in a rice cooker, add oil, water, soy sauce and cook it. While rice is cooking, Crack the eggs in a bowl, whisk, add pinch of salt and cook.

Then, fry grated carrot, and add chopped green onions and green peas, let to cook until softened carrot and onions softened. Heat the oil in a pan and fry chopped fish.

Add all cooked ingredients to fried fish and mix all together. At the end, everything goes in a bowl with cooked rice and combine together and serve it. Garnish with green onions.

.

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Zucchini Frittata with Orange-Yogurt Sauce کوکو کدو سبز

Maybe you do not like zucchini (courgette) taste, but you can make it tasty and enjoy it now and again.
Zucchini is very watery and best way or let’s say ways to remove excess water is to salt the zucchini and then squeeze it.
Today I have my zucchini cakes with orange-yogurt sauce. Just give a try and find out how much they are tasty, delicate and light.

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Ingredients
1 large zucchini, coarsely grated
3 baby carrots, grated
2 spring onions, chopped
1 small bunch fresh dill leaves, chopped
3 large eggs
150 g haloumi cheese, grated
1 clove garlic
1tsp baking soda
2tbsp bread crumbs
Salt and chili flakes to taste
Olive oil

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Ingredients for orange-yogurt sauce
1 orange zest
1 small clove garlic
3tbsp plain yogurt

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Preparation
Grate the zucchini. Because zucchini is really watery I have used two methods to remove the water. First of all, toss with salt to draw out the liquid ( 15 minutes). Then place it in a kitchen towel, bring corners of towel together and squeeze out the liquid as possible.

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Place grated zucchini in a bowl, add grated haloumi cheese, garlic, carrots, chopped spring onions and dill, baking soda, bread crumbs, eggs, and season with salt and chili flakes.
Stir to combine well.

 


Heat the oil in a pan. Drop 1 tbsp of mixture into the pan and cook 5 minutes each side.
Mix orange zest and grated garlic with yogurt.

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Serve the zucchini fritters with orange yogurt sauce. 
Serve the zucchini fritters with orange yogurt sauce.

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