Vegetable Cheese Crunch Rolls (Print Version)
# Ingredients:
→ Veggie Roll Ingredients
01 -
1 carrot, freshly grated
02 -
1 zucchini, grated and ready
03 -
1 potato, grated fresh
04 -
Two big eggs
05 -
100 grams (3.5 oz) of grated cheese
06 -
A bunch of parsley, finely sliced
07 -
Two garlic cloves, minced finely
08 -
Pinch of sea salt and black pepper, according to taste
09 -
Your go-to Italian seasoning
10 -
A dash of smoked paprika
11 -
4 hefty spoons of oatmeal
12 -
2 spoons of plain flour
13 -
Olive oil to cook
→ Saucy Dip Ingredients
14 -
1 tablespoon mayo, creamy and rich
15 -
1 tablespoon sour cream, thick and tangy
16 -
1 cucumber, diced in tiny pieces
17 -
A tiny pinch of salt
# Instructions:
01 -
Grate the zucchini and sprinkle some salt over it in a colander. Let it rest for ten minutes to drain excess water. While that’s happening, grate the carrot and the potato. Squeeze your zucchini super dry before moving on.
02 -
Bring out a large bowl, toss in the grated zucchini (squeezed dry), carrot, potato, eggs, grated cheese, garlic, parsley, and all the spices. Fold in the oatmeal and flour and give it all a good mix until the texture looks just right.
03 -
Take bits of the mixture in your hands and roll them into small, log-like shapes. Don’t worry about perfection, just make sure they hold together nicely.
04 -
Warm some olive oil in a frying pan over medium heat. Gently place the rolls into the hot oil and cook for 3-4 minutes each side until they look crispy and golden.
05 -
While those rolls cool down on paper towels, whip together the sour cream, mayonnaise, cucumber bites, and a pinch of salt. Stir till smooth and ready to serve.
# Notes:
01 -
This dish is a clever way to use up leftover veggies and serves as a tasty starter or light snack.
02 -
Squeezing the zucchini well will help keep the rolls crispy once cooked.
03 -
For meal prep, make these ahead of time and pop them in a warm oven (175°C/350°F) to reheat before serving.