Zucchini Patties with Smoked Scamorza
Easy and delicious zucchini patties made with garlic, fresh basil and smoked scamorza cheese. These are perfect served with salad for a light lunch or dinner. See the step by step photos below (use the camera toggle to turn them on and off).
Servings: 8 patties
Ingredients
- 2 medium zucchini (400g/14oz)
- 100 g (1 cup) smoked scamorza cheese grated
- 1 egg
- 120 g (1 cup) fine breadcrumbs
- 1 garlic clove
- 1 small handful fresh basil finely chopped
- 1 pinch of Nutmeg
- 1-2 tablespoons Parmigiano Reggiano finely grated
- Olive oil
- Salt and pepper
Instructions
- Grate the zucchini using a box grater, then squeeze as much water out of them as possible using a cheesecloth or kitchen towel.
- Place the grated zucchini in a bowl and add the breadcrumbs, scamorza and parmigiano cheese, fresh basil (chopped), egg, nutmeg and crushed garlic clove. Add a good pinch of salt and pepper, then stir well to combine (I find it easy to start with a spoon, then finish mixing with my hands until well combined).
- Form the mixture into 8 patties (cakes) and set aside on a plate.
- Heat 2-3 tablespoons of olive oil in a large pan on a medium heat and fry the zucchini cakes for 2-3 minutes on each side until golden brown (I do 4 at a time), then serve.
Notes
Leftovers can be stored in the fridge for up to 3 days and reheated in a pan on the stove or in the oven (180C/350F) for 10 minutes. You can also enjoy these cold or at room temperature.
Nutrition
Calories: 127kcal | Carbohydrates: 13g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 34mg | Sodium: 211mg | Potassium: 177mg | Fiber: 1g | Sugar: 2g | Vitamin A: 269IU | Vitamin C: 9mg | Calcium: 103mg | Iron: 1mg
