Cheese Veggie Rolls (Print Version)

# Ingredients:

→ Veggie Roll Mixture

01 - 1 medium-sized carrot, shredded
02 - 1 zucchini, finely shredded and squeezed dry
03 - 1 potato, grated fresh
04 - 2 eggs, large
05 - 100 grams (3.5 oz) cheese, grated finely
06 - A handful of parsley, chopped finely
07 - 2 garlic cloves, minced to release flavor
08 - Salt and freshly cracked black pepper to taste
09 - Optional: Your favorite Italian herb blend
10 - A dash of paprika for a little kick
11 - 4 tablespoons hearty oats
12 - 2 tablespoons plain flour
13 - Good olive oil for frying

→ Creamy Side Sauce

14 - 1 tablespoon rich mayonnaise
15 - 1 tablespoon thick sour cream
16 - 1 cucumber, diced into mini cubes
17 - Just a touch of salt to balance flavors

# Instructions:

01 - Sprinkle salt on the shredded zucchini in a colander and leave it for 10 minutes. It’ll pull out the extra water. Grate up your carrot and potato while you wait. Don’t forget to squeeze the zucchini with your hands until it’s as dry as you can get it!
02 - In a big bowl, mix together the grated zucchini, potato, carrot, garlic, parsley, cheese, eggs, oats, flour, and your chosen seasonings. Stir until everything looks evenly blended.
03 - Use your hands to take small scoops of the mix and gently form them into little logs. They don’t need to be perfect, so have fun with it!
04 - Add olive oil to a skillet and heat it over medium. Place your rolls in once the oil’s hot enough. Cook for around 3-4 minutes per side or until they’re a lovely golden color and crisp to the touch.
05 - While the rolls are soaking oil off on paper towels, get your dip ready. Mix cucumber pieces with mayo, sour cream, and a tiny pinch of salt until it’s creamy and smooth.

# Notes:

01 - These crunchy vegetable rolls are a great way to use leftover produce and are tasty as a starter or a quick meal.
02 - Remove as much water as possible from the zucchini before combining it with other ingredients to ensure crispy results.
03 - Prepare the rolls early, then warm them up in the oven at 350°F (175°C) for a crispy finish.

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