Mushroom and zucchini meatloaf with raw beetroot salad
- 500-600 g button mushroom
- 1 smaller zucchini
- 1 egg
- 2 cloves garlic
- 100-150 g breadcrumbs
- 2 smaller beetroot
- chopped dill
- salt and pepper
Grate the raw mushrooms and the zucchini on a small hole cheese grater. Place them in a colander, drain and squeeze out the water. Put the mushroom-zucchini mass in bowl, add the egg, garlic and season with salt and pepper, but you can also add chili peppers.
Add as much breadcrumbs as to have a molded mass. Make small dumplings and roll them in the breadcrumbs to avoid falling apart during the frying. Fry them in heated oil for a few minutesuntil golden brown. Grate the beetroot on the larger hole of the grater.
Prepare salad dressing from lemon juice, olive oil, salt and little chopped fresh dill , mix them and sprinkle into the raw grated beetroot. Serve the freshly fried mushroom meatloaf with this salad.