Cheesy Baked Vegetable Rolls (Print Version)
# Ingredients:
→ For the Rolls
01 -
1 zucchini, grated
02 -
Salt, to taste
03 -
1 carrot, grated
04 -
1 potato, grated
05 -
2 eggs
06 -
100 grams cheese, grated
07 -
Fresh parsley, chopped
08 -
2 cloves garlic, minced
09 -
Ground black pepper, to taste
10 -
Italian herbs, to taste
11 -
Paprika, to taste
12 -
4 tablespoons oatmeal
13 -
2 tablespoons flour
14 -
Olive oil, for frying
→ For the Dip
15 -
1 tablespoon sour cream
16 -
1 tablespoon mayonnaise
17 -
1 cucumber, finely chopped
18 -
A pinch of salt
# Instructions:
01 -
Grate the zucchini, carrot, and potato. Place the grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes to draw out excess moisture. Squeeze out the water from the zucchini.
02 -
In a large bowl, combine the grated zucchini, carrot, potato, cheese, garlic, parsley, eggs, black pepper, Italian herbs, paprika, oatmeal, and flour. Mix until evenly combined.
03 -
Take a small handful of the mixture and shape it into a roll. Repeat with the remaining mixture.
04 -
Heat olive oil in a skillet over medium heat. Fry the rolls for 3-4 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
05 -
In a small bowl, combine sour cream, mayonnaise, chopped cucumber, and salt. Mix well.
06 -
Serve the vegetable rolls hot with the cucumber and sour cream dip on the side. Garnish with chopped parsley for a fresh touch. Pair with a light salad for a complete meal.
# Notes:
01 -
Squeeze out as much water as possible from the zucchini to avoid soggy rolls.
02 -
Customize the flavor with your favorite herbs and spices.