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.