Incorporate vegetables into any meal with these quick, crunchy vegetable pancakes that come together within minutes and pair perfectly with a dollop of sour cream or yogurt.
The prep for this is really simple: Grate the zucchini and carrots, then mix them with the eggs, garlic, green onions, and a touch of flour. Pour the batter into a hot skillet and wait for a crackle telling you to flip it.
The vegetables soften slightly in the center of the pancakes, while the outsides become delicious and crunchy. Once you take them out of the pan, quickly sprinkle them with salt while they’re still hot to make sure the seasoning sticks stick.
A glass bowl contains grated zucchini, minced garlic, minced green onions, flour, spices and grated carrot
It remains only to decide on the filling of your choice. A dollop of tangy sour cream or tangy yogurt works great, but feel free to top the sweet side with applesauce (just like latex!).
Looking for more ways to spruce up a veggie side dish? Don’t miss recipes for crispy onion rings, asparagus pasta salad, sweet and sour cucumber noodles, and other family favourites.
*Ingredients for 4 pancakes: – 1 pt / pancake
°1 large potato (150g)
°1/2 garlic clove
°1 tablespoon of flour
Preheat oven to 180°C.
Grate the vegetables then place them in a colander and let drain for 20 minutes.
In a saucepan, cook the peas for 4 to 5 minutes then drain them.
In a salad bowl put the vegetables, the chopped parsley, the salt, the pepper then add the egg and the flour and mix everything.
On a plate covered with parchment paper place a cookie cutter and spread 1 spoon of preparation.
Remove the cookie cutter and repeat the operation 3 times.
Then bake for 5 to 10 minutes.
Serve your vegetable patties with a salad.