Zucchini fasting cutlet Recipe

Peel the potatoes, pour water over water and cook over medium heat until cooked. Drain the water and mash the potatoes. Also peel the zucchini and grate on a medium-sized grater. Add boiled potatoes, finely chopped dill and parsley to the grated zucchini. Season with salt to taste. Add enough flour to make the mass thick. Mix everything well. From the resulting mass, grate medium-sized cutlets and scoop them in flour. In a preheated pan, fry the cutlets in oil on both sides until they get a golden crust.