The recipe is from food writer Vidar Bergum and from the cookbook “Nydelig! Exciting food, full of flavor.
This is what you need for 4-6 people:
- 500 g of zucchini
- 2 eggs
- 100 g of feta cheese
- 75 aged white cheese such as cheddar or Norwegian aged white cheese
- 20 g finely chopped parsley leaves (without thick stems)
- 30g dry breadcrumbs/panko (found on the Asian food shelf)
- 2 tbsp extra virgin olive oil
- 40g white sesame seeds (found on Asian grocery shelves), for sprinkling
- Salt pepper
Here’s how you do it.
Preheat ovens to 225 degrees. Line a baking sheet with baking paper.
Grate the pumpkin on the coarse side of a raw food grater (or use a food processor with a coarse grater). Add half a teaspoon of salt before squeezing out the liquid.
Place the grated pumpkin in a kitchen towel or a large clean towel. Squeeze out as much liquid as possible until approx. 350 g of grated zucchini, mix for 4-5 minutes. NB! It is important to squeeze out as much liquid as possible for the finished result.
Mix grated pumpkin with egg, finely grated feta cheese, grated aged cheese, chopped parsley, breadcrumbs/panko, olive oil and approx. ½ teaspoon of salt (the amount of salt depends on how salty the cheese is) and coarsely ground pepper.
Spread the mixture on a baking sheet. Sprinkle with sesame seeds. Bake in the center of the hot oven, until golden on top and slightly darker on the edges, 15-20 minutes. Cool slightly before cutting into pieces. Tastes best lukewarm.