8–12 patties

• 2 eggs
• 50 g flour
• 2 courgettes, ca. 300 g
• 150 g Emmentaler AOC (> 4 / > 8 / > 12)
• 1 sprig mixed herbs e. g. parsley, oregano
• 100 g cherry tomatoes
• Salt, pepper
• Olive oil for cooking

• Beat the eggs and mix in the flour using the egg-beater.
• Grate the courgettes and Emmentaler AOC coarsely.
• Chop the herbs finely and quarter the tomatoes, then mix all of the above into the flour dough and season to taste.

• Heat some oil in a non-stick pan and place a mould approx. 10 cm in diameter in the pan.
• Fill the ring to a depth of 1–2 cm with the mixture, wait briefly then remove the ring and move on to the next patty, frying each one for 1–2 minutes on each side until golden brown.
• Place each one on kitchen roll after removing them and move on to the next one.