Cheesy Vegetable Rolls (Print Version)
# Ingredients:
→ Vegetable Logs Ingredients
01 -
1 medium carrot, grated finely
02 -
1 fresh zucchini, shredded
03 -
1 potato, grated freshly
04 -
2 large eggs
05 -
A handful of finely chopped fresh parsley
06 -
100 grams (3.5 oz) of grated cheese
07 -
A touch of sea salt with fresh cracked black pepper
08 -
2 tablespoons of standard flour
09 -
A bit of paprika for some kick
10 -
Your favorite Italian herb blend
11 -
4 tablespoons of hearty oatmeal
12 -
2 minced garlic cloves for flavor
13 -
Olive oil for frying them up
→ Ingredients for the Creamy Sauce
14 -
1 tablespoon mayonnaise, creamy style
15 -
1 tablespoon of thick sour cream
16 -
1 cucumber diced into fine pieces
17 -
A small sprinkle of salt to taste
# Instructions:
01 -
Start by shredding the zucchini and toss it in a colander with some salt. Let it rest for 10 minutes so the extra water can be drawn out. While waiting, grate your potato and carrot. Squeeze all the extra liquid from the zucchini before moving on.
02 -
In a big bowl, throw together your zucchini (after squeezing), carrot, potato, eggs, cheese, garlic, parsley, and spices. Add oatmeal and flour, and mix well until everything feels like a good veggie dough.
03 -
Grab handfuls of the mixture and shape them into mini vegetable logs. They should look like small cylinder shapes, all ready for frying!
04 -
Heat your olive oil in a frying pan over medium heat. When it’s shimmering, place the logs in and fry them for 3-4 minutes on either side. They’re done when they’re crispy and a golden color outside.
05 -
As the veggie rolls cool off on paper towels, mix together the sour cream, mayo, small cucumber cubes, and a little salt in a bowl. Stir until smooth and creamy.
# Notes:
01 -
These veggie logs are perfect for using up leftover vegetables, and they work as light snacks or starters!
02 -
To keep them nice and crispy, make sure to squeeze every drop of liquid out of the zucchini beforehand.
03 -
They’re freezer-friendly! Reheat them later in an oven at 350°F (175°C) to bring back their crunch.