Keyword coriander, cumin, feta cheese, mountain cheese, Panko, Zucchini, Zucchini Fritters
Prep Time 1 hour
Total Time 1 hour 30 minutes
Servings 35 pieces


  • 1800 g of zucchini cores removed
  • 1300 g of flour potatoes Agria, Bintje
  • 200 g of feta cheese
  • 220 g mountain cheese
  • 3 onions finely chopped
  • 2 eggs
  • 1 bunch of parsley
  • 10 stems of thyme
  • 1 tbsp cumin
  • 1 tbsp coriander
  • 2 tbsp salt
  • Pepper
  • 1 tsp grated nutmeg
  • some rape oil
  • Panco


  • Wash the potatoes, peel and cook for 35 minutes at 100°C in a steamer. Let cool down.
  • Wash, halve and core the zucchini. Quarter the halves and then grate roughly with a kitchen grater or food processor.
  • Place the coarsely grated zucchini in a cotton cloth and squeeze the juice well (the mass now weighs only about half of the starting material: 900 g).
  • Crumble sheep's cheese with a fork. Rub the cheese roughly with a grater.
  • Roast 1 tbsp cumin and 1 tbsp cilantro in a pan without oil until the spices begin to smell. Then finely grind the spices in a mortar.
  • Finely chop the onions and fry in a pan with a little rape oil.
  • Grate the steamed potatoes roughly with a grater.
  • Finely chop the parsley and thyme.
  • Mix all ingredients together.
  • Add 2 tablespoons salt, pepper, 1 teaspoon grated nutmeg, the ground cumin and cilantro to the mixture and mix.
  • Allow mass to cool for 1 hour.
  • Then form the patties (80 g/patty) from the mixture and coat with panko.
  • Preheat the grill to 200°C and fry on the well-oiled Plancha plate for 10 minutes with the lid closed, then turn and sauté for another 5 minutes on the other side.



Tip: If the mass is too moist when forming the patties, simply mix Panko under it until the patties are easy to process.