Zucchini Cakes with Garlic Yogurt Sauce

Coarsely grate the zucchini and onion and season with salt. Pull about half an hour, then press through a kitchen towel. Cut cheese into small pieces, mix with spelt flour and eggs, season with bergam, galangal and thyme. Leave to stand for 15 minutes.

Mix the cheese mixture with the squeezed zucchini and onion mixture. Shape the mixture into loaves. In a frying pan heat sunflower oil or other vegetable oil, fry loaves on both sides over medium heat.

For the sauce, drain the yogurt for at least 30 minutes through a dishcloth placed in a sieve, season with the crushed garlic cloves and salt.

Arrange zucchini cakes with garlic-yogurt sauce on plates.

Tip: The flesh of young, small zucchini is much more tender than that of larger ones.

Preparation Tip:

Prepare zucchini loaf oh times with yellow zucchini!

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