Zucchini-Kichererbsenmehl-Puffer mit Hüttenkäse

Zubereitung

1. Grate the zucchini, salt it, leave for 5 minutes and squeeze out the water.
2. Mix the zucchini with the chickpea flour, the egg, garlic and pepper.
3. Fry small fritters in the oil for 3 minutes per side until golden.
4. Serve with the cottage cheese mixed with chopped herbs and the salad leaves.