Zucchini flowers with egg and lemon sauce

Name: Zucchini flowers with egg and lemon sauce
Cuisine: British
Ingredients: 20-30 zucchini flowers; 1 cup medium-grain white rice; 1 large onion, grated; 2-3 spring onions, finely chopped; 1 fresh tomato, grated; dill, parsley, spearmint, all finely chopped; salt, pepper; olive oil; fresh lemon juice; 1-2 eggs

Cookpad Greece @cook_8238176

Greece

Another way to try zucchini flowers, with egg and lemon sauce!

Recipe by λεμοναδα

Another way to try zucchini flowers, with egg and lemon sauce!

Recipe by λεμοναδα

Cookpad Greece @cook_8238176

Greece

Another way to try zucchini flowers, with egg and lemon sauce!

Recipe by λεμοναδα

Another way to try zucchini flowers, with egg and lemon sauce!

Recipe by λεμοναδα

Saved

Ingredients

20-30zucchini flowers
1 cupmedium-grain white rice
1large onion, grated
2-3spring onions, finely chopped
1fresh tomato, grated
dill, parsley, spearmint, all finely chopped
salt, pepper
olive oil
fresh lemon juice
1-2eggs

Saved

Steps

1

Wash the zucchini flowers thoroughly and carefully so that you don't break them and remove the stamen.
2

Mix all the ingredients together except the egg and the lemon juice.
3

Stuff the zucchini flowers using a tsp, close off the ends carefully and place them one by one in the pot.
4

Season with salt, add a little oil, 2 cups water (if you have used 1 cup rice) and place a plate on top so that they don't float.
5

Simmer for about 20 minutes.
6

Beat the egg together with the lemon to make the egg and lemon sauce and temper it by adding gradually a little stock from the pot (make sure that it has some stock). Then, pour the egg and lemon sauce in the pot.