Yield: 3 portions
Zucchini – center pith removed, julienned 3
Russet potato – peeled, julienned 1
Carrot, peeled – julienned 1
Fresh mint – chopped 1 tsp.
Eggs – 2
All-purpose flour – 1/4 cup
Feta cheese – crumbled 1 cup
Salt – pepper to taste
Preparation:-
- Mix all ingredients. Form into loose cakes (don’t flatten).
- Sear cakes on griddle until cooked through and crispy.
📘 Hotel SOP Playbooks
Create hotel SOPs, checklists and staff training documents in minutes.
Explore →
❤️ Community Supported Since 2011
Help Keep SetupMyHotel Free
For over a decade, SetupMyHotel has helped hotel professionals, students, and hospitality teams around the world with free SOPs, training materials, templates, and operational resources.
By becoming a Patreon member, you help us continue creating new hospitality content while gaining access to exclusive tools, downloads, and member-only features.
Unlock Premium Tools →
