Mücver-Inspired Baked Vegetable Pastries

Instructions

1. Step 1

   Heat the oven to 180°C. Line a baking tray with parchment paper.

   Cookware: baking tray, oven, parchment paper

2. Step 2

   Coarsely grate the zucchini, carrot, and potato into a colander.

   Ingredients used: 100.0 gr Carrot, 100.0 gr Potato, 200.0 gr Zucchini

   Cookware: Box Grater, colander

3. Step 3

   Transfer the grated vegetables to a clean kitchen towel and squeeze firmly to remove as much liquid as possible. Place the squeezed vegetables in a large mixing bowl.

   Cookware: kitchen towel, mixing bowl

4. Step 4

   Add the green onion, kaşar cheese, egg, oat flour, olive oil, salt, red pepper flakes, black pepper, and dried mint. Stir until the vegetables are evenly coated and the mixture holds together when pressed.

   Ingredients used: 1.0 gr Black Pepper, 1.0 gr Dried Mint, 1.0 piece Egg, 40.0 gr Kaşar Cheese, 35.0 gr Oat Flour, 30.0 ml Olive Oil, 3.0 gr Salt, 30.0 gr Scallion, 1.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: mixing bowl, spoon

5. Step 5

   Divide the mixture into 13 equal portions. Compress each portion into a compact round about 2 cm thick and arrange them on the prepared tray with space between them.

   Cookware: baking tray

6. Step 6

   Sprinkle the rounds evenly with the nigella and sesame seeds, pressing the seeds lightly onto the surfaces.

   Ingredients used: 2.0 gr Nigella Seeds, 3.0 gr Sesame Seed

   Cookware: baking tray

7. Step 7

   Bake at 180°C for 25–30 minutes, until lightly browned, firm in the center, and at least 74°C internally. Let the pastries cool on the tray for 5 minutes before serving.

   Timer: 30 min (fixed)

   Cookware: baking tray, oven