Carrots, zucchini and cheese blended with oats and egg and baked into patties, a light vegetarian vegetable dish that kids can enjoy too. Served with yogurt on the side.
Squeeze the grated zucchini firmly by hand to remove the water, then place it in a bowl with the carrot.
Add the cheese, egg, oats, dill, salt, and black pepper, and mix well; the mixture should hold together.
Shape small patties from the mixture and arrange them on a baking tray brushed with olive oil.
Bake in the preheated oven until both sides of the patties are lightly browned, flipping halfway through. Important: if you don't squeeze the zucchini well, the patties may fall apart.
Important: Make sure to squeeze out the liquid from the grated zucchini thoroughly, otherwise the patty mixture may fall apart. Allergen: contains egg, dairy products, and oats.
If you rest the mixture in the fridge for 15 minutes before shaping it into meatballs, shaping becomes easier and it holds together better in the oven.
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