Light Oven Mücver Recipe
Ingredients:
For 5 people
🕐 Preparation: 20 min.
🕐 Cooking: 40 min.
| Zucchini (Medium Size) | 4 | Qty | ||
| Flour | 4 | Tbsp | ||
| Egg | 4 | Qty | ||
| Fresh Onion | 1 | Bunch | ||
| Carrot (Medium Size) | 1 | Qty | ||
| Parsley | 1/2 | Bunch | ||
| Dill | 1 | Bunch | ||
| Salt | 1 | Tsp | ||
| Black Pepper | 1 | Tsp | ||
| Olive Oil | 1 | Tbsp |
Instructions:
-
Peel the zucchini, grate it with the coarse side of the grater, salt it, put it in a colander and let it drain.
-
Peel and grate the carrot. Clean and finely chop the spring onions. Extract half a bunch of parsley and a bunch of dill and chop finely.
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Crack the eggs into a deep mixing bowl, add a pinch of salt and whisk well. Squeeze the grated zucchini strained in the colander and add it to the eggs by squeezing it well. Add grated carrots and greens and mix. Finally, add four to five spoons of flour and turn it into a slurry.
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Take the mixture on a baking tray lined with baking paper and smooth it out with the back of a spoon so that everything is even.
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Take it to the oven preheated to 180 degrees, do not run the fan and bake for about 40 minutes, until it turns pink and browns.
-
Let the mucver you take from the oven rest for 15-20 minutes. If you wish, you can serve warm or cold baked hash browns, garnished with whipped garlic yoghurt. Enjoy your meal !
Vegetable Vegetarian
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