Cheesy Baked Vegetable Rolls (Print Version)
# Ingredients:
→ For the Rolls
01 -
Fresh parsley, chopped
02 -
2 cloves garlic, minced
03 -
2 tablespoons flour
04 -
4 tablespoons oatmeal
05 -
Salt to taste
06 -
1 zucchini, grated
07 -
1 potato, grated
08 -
1 carrot, grated
09 -
2 eggs
10 -
Ground black pepper to taste
11 -
Italian herbs to taste
12 -
100 grams cheese, grated
13 -
Olive oil for frying
14 -
Paprika to taste
→ For the Dip
15 -
1 cucumber, finely chopped
16 -
A pinch of salt
17 -
1 tablespoon mayonnaise
18 -
1 tablespoon sour cream
# Instructions:
01 -
Use a grater for the zucchini, carrot, and potato. Sprinkle some salt on the grated zucchini while it's in a strainer and wait about 10 minutes to get rid of extra water. Then, squeeze out what's left.
02 -
In a big bowl, toss together the grated vegetables, parsley, garlic, cheese, eggs, oatmeal, flour, and seasonings like Italian herbs, black pepper, and paprika. Stir until it's all even.
03 -
Grab a small chunk of the mix and roll it into a log or cylinder shape. Keep going until you've used it all.
04 -
In a pan, warm some olive oil on medium heat. Cook the rolls on each side for about 3–4 minutes until they’re golden and done. Put them on paper towels to soak up extra oil.
05 -
Mix chopped cucumber, sour cream, mayo, and a pinch of salt in a small bowl. Stir until smooth.
06 -
Serve these veggie rolls fresh and warm, paired with the creamy cucumber dip. Add a sprinkle of parsley on top and maybe a light salad on the side for a full dish.
# Notes:
01 -
Make sure the zucchini is well-squeezed to stop the rolls from getting too wet.
02 -
Try swapping herbs and spices to make it your own.