For the zucchini shrimp patties, coarsely grate the zucchini, sprinkle with a little salt and let sit for 10 minutes.
Finely chop the shrimp and onion, remove the crusts from the toast slices and finely chop them in a food processor.
Squeeze the zucchini pulp, mix with shrimp, onion, toast crumbs and egg and season to taste. Form 12 small loaves from the mixture and fry in olive oil and Rama Culinesse until golden brown.
For the dip, mix the ingredients, season to taste and serve with the zucchini balls. Serve garnished with lemon balm leaves.
For the perfect snack: place the zucchini ribs with a lettuce leaf and a spoonful of dip between a halved burger bun.