Zucchini Hash Brown With Herb



  • 250 grams of mixed herbs (spinach leaves, chard, crowbar, nettle, etc.)
  • 3 spring onions
  • 1 branch of leek (white only)
  • 10 sprigs of dill
  • 3 cloves of garlic
  • 10 sprigs of parsley
  • 5 sprigs of mint
  • 2 eggs
  • 3 tablespoons of whole wheat flour
  • 1/2 cup of feta cheese
  • Freshly ground black pepper
  • Salt
  • cayenne pepper

To fry:

  • 3-4 tablespoons of olive oil

Yogurt dip:

  • 2-3 gherkins
  • 1 bowl of strained yogurt
  • 1 clove of garlic
  • 1-2 sprigs of dill
  • Black pepper
  • Salt


Wash all the herbs given in the recipe thoroughly with plenty of water. Be careful not to leave any soil on it.

Keep the washed vegetables aside until they are completely dry.

Finely chop all greens and herbs.

Take the chopped herbs in a large bowl. Add grated feta cheese .

Then add the spices and flour and mix the ingredients with your hands.

Add the eggs last and knead until smooth.

Heat a non-stick pan with olive oil. Take a tablespoon of the food base you prepared and transfer it to the pan.

Fry the mortar from front to back. Repeat this process until all the grout is gone.

For the yogurt dip, crush the garlic, finely chop the dill and gherkins.

Take the yogurt in a bowl and add the chopped ingredients. Season with salt and pepper, mix, and then rest in the refrigerator.

Serve the prepared zucchini hash brown with yogurt dip sauce.

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