Vegetable cutlets by Miriam Bensander

These cutlets were cooked for me by my grandmother when I was little. And I considered them the main delicacy, such a delicacy that even the guests are not shown! But it turned out that almost all the neighbors in our Odessa dacha made them, and now it turned out that all my Jerusalem friends and acquaintances did. They cook very quickly, and the children beg them from their mothers hot, right from the frying pan.

Ingredients

• 4 small squash or zucchini
• 1 carrot
• 1 parsley root
• 4 cloves of garlic
• 5 sprigs of dill
• 2-3 eggs
• 3/4 cup wholemeal flour (or matzo flour)
• 150 ml extra virgin olive oil
• salt, freshly ground black pepper

Directions

1. Peel and grate the courgettes, carrots and parsley root. Chop the dill finely. Peel and chop the garlic.
2. Whisk eggs with salt and black pepper, pour in 100 ml of olive oil and mix well. Add grated vegetables, dill, garlic, eggs, flour and stir. You should get a pretty thick mass.
3. Heat a skillet with olive oil over medium heat. Spoon the patties with a spoon and fry on both sides.