Cheesy Vegetable Rolls (Print Version)
# Ingredients:
→ For Rolls
01 -
1 potato, grated
02 -
Salt, as needed
03 -
Fresh parsley, finely chopped
04 -
4 tablespoons oatmeal
05 -
2 eggs
06 -
Ground black pepper, use as you like
07 -
100 grams grated cheese
08 -
Italian seasoning (adjust to taste)
09 -
1 carrot, grated
10 -
2 tablespoons flour
11 -
1 zucchini, grated
12 -
Paprika—add as much as you'd like
13 -
2 garlic cloves, minced
14 -
Cooking olive oil
→ For Dip
15 -
1 cucumber, chopped into small bits
16 -
1 tablespoon mayonnaise
17 -
1 tablespoon sour cream
18 -
A sprinkle of salt
# Instructions:
01 -
Start by grating the zucchini, carrot, and potato. Sprinkle salt over the zucchini and let it sit in a colander for a bit—about 10 minutes—to help wick away extra water. Finally, squeeze out any remaining liquid with your hands.
02 -
Mix together grated veggies, cheese, parsley, garlic, eggs, oatmeal, flour, paprika, black pepper, and those Italian herbs in a big bowl. Stir really well until it's all blended.
03 -
Grab some of the veggie mixture with your hands and gently roll it into small shapes. Continue with the rest of the mix.
04 -
Warm up a pan over medium heat and drizzle some olive oil in it. Fry the rolls on both sides until they're golden and crispy—should take about 3-4 minutes per side. Place on paper towels to soak up the oil afterward.
05 -
Simply toss together the sour cream, mayo, chopped cucumber, and a bit of salt. Stir until smooth.
06 -
Serve the warm rolls with the creamy cucumber dip for dipping. If you'd like, top it off with chopped parsley. A side salad pairs beautifully for a complete meal.
# Notes:
01 -
Make sure to remove as much liquid as possible from zucchini to avoid soggy results.
02 -
Feel free to spice things up with herbs or your favorite flavorings.