Zucchini Rissoles

Ingredients

• 1 cup bread crumbs dried fine
• 1 large eggs 
• 1 tablespoon mint leaves fresh chopped
• 2 tablespoons olive oil 
• 8 oz onion peeled
• 0.5 cup parmesan cheese dry grated
• 2 tablespoons parsley chopped
• 0.3 teaspoon pepper 
• 0.3 teaspoon salt 
• 3 tablespoons vegetable oil 
• 1 pound zucchini rinsed ends trimmed

Equipment

• bowl
• frying pan
• paper towels
• oven
• baking pan
• spatula

Directions

1. Shred zucchini and onion.
2. Pour olive oil into a 10- to 12-inch frying pan over medium-high heat.
3. Add vegetables, salt, and pepper and cook, stirring frequently, until vegetables are soft and any liquid has evaporated, about 8 minutes.
4. Transfer mixture to a large bowl and stir in bread crumbs, egg, cheese, parsley, and mint until incorporated.
5. Let stand until cool enough to handle, about 15 minutes. With well-floured hands, form mixture into patties about 2 inches wide and 1/2 inch thick.
6. Wipe pan clean and heat vegetable oil over medium heat. When oil is hot, add patties, three or four at a time. Cook, turning once, until golden brown on both sides, about 6 minutes total. Reduce heat as needed to maintain a constant temperature. With a spatula, transfer to a paper towel-lined baking pan; keep warm in 200 oven.
7. Serve hot.