ingredients:
- 1 kg of zucchini
- 2 carrots
- 2 medium potatoes
- 1 tablespoon salt + a pinch, two
- 3 eggs
- 3 spoons of semolina
- 1 cup of 200 ml breadcrumbs
- 100 g hard cheese, any kind
- pepper, parsley and garlic powder
<strong>Preparation: </strong>
Peel the zucchini, carrots and potatoes and grate them on a coarse grater.
Sprinkle with a tablespoon of salt, mix and let stand for 30 minutes.
When they have rested and let the water drain well. Drain by squeezing between your palms or squeezing through a strainer. Take your pick.
Add 3 eggs, spices to taste, then grate the cheese and add the semolina, then mix everything together.
Let it sit for 5 minutes.
If you don't have any excess water at the bottom, shape the medallions by hand and roll them in breadcrumbs, then place them on a tray.
Turn on the oven to heat to 200 degrees.
Place baking paper on a baking sheet, arrange the medallions, spray them with oil and place them in the oven to bake.
Bake for 15 minutes, then remove and turn, if necessary, add a little oil to each and bake for another 15 to 20 minutes.
Bonus video:
