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🍽️ Levantine-style Farmer Patties

334 kcal · 30 min · 4 servings

Ingredients

• 2 tbsp pine nuts
• 400 g waxy potatoes
• 200 g carrots
• 1 zucchini
• 1 onion
• 1 garlic clove
• 1 tsp fresh chopped oregano
• 2 eggs
• 3 tbsp flour
• 2 tbsp breadcrumbs
• salt
• pepper (from the mill)
• nutmeg (freshly grated)
• vegetable oil (for frying)

Instructions

1. 1. Heat a pan without fat and toast the pine nuts in it until they are golden yellow.
2. 2. Remove the pine nuts from the pan and let them cool down completely.
3. 3. Coarsely chop the cooled pine nuts.
4. 4. Peel the potatoes and carrots and then wash them.
5. 5. Grate the potatoes and carrots finely.
6. 6. Squeeze the liquid out of the grated potato and carrot mixture well using a sieve.
7. 7. Wash the zucchini and trim off the ends.
8. 8. Grate the zucchini finely.
9. 9. Add the grated zucchini to the prepared potato and carrot mixture.
10. 10. Peel the onion and the garlic.
11. 11. Finely chop the onion and the garlic.
12. 12. Add the chopped onion and garlic to the vegetable mixture.
13. 13. Add the chopped pine nuts to the mixture.
14. 14. Add the oregano to the mixture.
15. 15. Add the eggs to the mixture.
16. 16. Knead all ingredients well until they are well combined.
17. 17. Gradually add the flour.
18. 18. Gradually add the breadcrumbs.
19. 19. Check if the mixture is easy to shape.
20. 20. Season the mixture with salt.
21. 21. Season the mixture with pepper.
22. 22. Season the mixture with nutmeg.
23. 23. Form small patties from the mixture.
24. 24. Heat a pan with oil.
25. 25. Fry the patties in the hot pan on one side until golden brown.
26. 26. Fry the patties on the other side until golden brown.
27. 27. Remove the finished patties from the pan.
28. 28. Let the patties drain on kitchen paper.

Nutrition per serving

• kcal: 334
• Protein: 11 g · Fett/Fat: 17 g · Carbs: 34 g