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Zucchini - Potato Pancakes

    

Delicious easy pancakes high in fiber due to added rolled oats. Serve with fresh vegetable salad and tartar sauce.

Cook

No. of servings

4

Ready in

60 min.

Difficulty

low

 

 

chicken egg2pcs2pieces
crushed cumin0.5tsp½teaspoon
flour medium1.75oz50grams
garlic3cloves3cloves
marjoram1tsp1teaspoon
oat flakes2.75oz80grams
potatoes0lb½
salt1tsp1teaspoon
sunflower oil0tsplitre
zucchini0lb½

1. Zucchini

zucchini

Trim the zucchini, wash and rougly grate.

Zucchini

2. Potatoes

potatoes  salt 1 tsp

Peel the potatoes, wash and grate to the zucchini. Add salt and blend it.

Potatoes

3. 

chicken egg 2 pcs  marjoram 1 tsp  crushed cumin 0.5 tsp  garlic 3 cloves  flour medium 1.75 oz (50 g)  oat flakes 2.75 oz (80 g)

Add eggs, trimmed pressed garlic, spices, semi-coarse flour and rolled oats. Blend the mixture well. If zucchini and potatoes released more water, add a little rolled oats so the mixture is adequately thick.

4. 

sunflower oil

Slightly mix the mixture with hand blender.

5. 

Heat the oil in the skillet and fry pancakes until golden. Remove fried pancakes out so the oil can drop back to the skillet and place them into the case covered with paper towel so remaining fat is removed.

Bon appetit!

 

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