Go Back
Pan-seared Saganaki with Tzatziki
Print Pin

Pan-seared Saganaki with Tzatziki

Course Main Course
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 1 serving

Ingredients

  • 1 pcs Saganaki cheese
  • 500 g Russian yoghurt 17% fat
  • 1 cucumber grated
  • 2 cloves garlic
  • 3 tbsp olive oil
  • 1 tsp lemon juice
  • Basil
  • Salt and pepper

Instructions

  • Grate the cucumber with the coarse side of a grater. Don’t peel the cucumber; the skin adds color and texture to the sauce.
  • Put cucumber in a strainer and sprinkle salt on top. Mix well and let the liquid drain for 10 minutes. 
  • Wrap cucumber in a tea towel and squeeze out excess liquid.
  • Mix together all the ingredients and let the sauce sit in the fridge for at least 15 minutes before you eat.
  • Fry the saganaki on medium heat for a few minutes on each side, or until golden.