Savory vegetable fritters, cooked in the oven

Description

Moderately spicy, spicy, eateries pancakes cooked in the oven.

Ingredients

Zucchini

1 piece
Eggplant

1 piece
Garlic

1 tooth
Onion

1 piece
Soy sauce

1 Tbsp
Chicken egg

3 piece
Sauce

1 tsp
Cheese

2 Tbsp
Flour pancake

8 Tbsp
Seasoning

1 tsp
Ketchup

2 Tbsp
Green onions

1 coup
Dill

1 coup
Vegetable oil

2 Tbsp
Salt

Cooking

1. Wash the zucchini and eggplant, cut off the stalk and rough flesh with tops, cut into cubes. In 0.5 liters of water put the diced eggplant. Add 1 tablespoon of salt. After 30 minutes drain the water, eggplant rinse and place in a bowl.

2. Peel the garlic and onions. Onions cut into half rings and fry in vegetable oil until transparent.

3. To the bowl with vegetables, add sauteed onion, pressed garlic cloves,...

4... and soy sauce. Grind in a blender.

5. Beat the eggs with chili sauce (from 0.5 - 1 tsp, and better taste), salt and soft cheese. Pour the mixture into the bowl with the vegetables, mix well.

6. Add to vegetable mixture and 1 pinch of dry seasonings, mix well. Then stir in 1 tbsp. spoon the pancake mix. The dough should be as thick as for pancakes.

7. Spread vegetable mixture in silicone molds (butter not oil) and sprinkle with finely chopped green onions. Bake in a preheated to 180 With oven until tender, ~30 minutes. After 30 minutes, check on dry match.

8. Cooked pancakes to smear with ketchup and sprinkle with finely chopped dill. Serve with sour cream and ketchup. Bon appetit!

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