Zucchini - Potato Pancakes
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351Delicious easy pancakes high in fiber due to added rolled oats. Serve with fresh vegetable salad and tartar sauce.
recipe,photo-recipe,zucchini,potatoes,oat flakes,Vegetarian dishes,Lactose-Free
Vegetarian dishes
Ingredients
Ingredients
| chicken egg | 2 176 | pcs kcal | 2 | pieces | |
| crushed cumin | 0.5 9 | tsp kcal | ½ | teaspoon | |
| flour medium | 1.75 178 | oz kcal | 50 | grams | |
| garlic | 3 17 | cloves kcal | 3 | cloves | |
| marjoram | 1 11 | tsp kcal | 1 | teaspoon | |
| oat flakes | 2.75 293 | oz kcal | 80 | grams | |
| potatoes | 0 460 | lb kcal | ½ | ||
| salt | 1 0 | tsp kcal | 1 | teaspoon | |
| sunflower oil | 0 ?? | tsp kcal | 0 | litre | |
| zucchini | 0 90 | lb kcal | ½ |
Recipe
2. Potatoes
Peel the potatoes, wash and grate to the zucchini. Add salt and blend it.
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.
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!
