Zucchini and carrot fritters with smoked salmon

Ingredients for 2 servings:

• 3 m.-large zucchini, approx. 600 g
• 6 medium-sized carrots, approx. 500 g
• 3 m.-sized potatoes
• 3 eggs
• some parsley
• some salt and pepper
• some paprika powder
• 1 pack of smoked salmon, approx. 125 – 150 g
• n. B. Honey mustard sauce

Instructions

Working time approx. 20 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

Delicious and child-friendly

Rinse the zucchini, carrots, and potatoes with clean water and coarsely grate them. Mix the grated mixture with about 2-3 teaspoons of salt and let stand for 15 minutes. Then transfer to a clean kitchen towel and squeeze out the water vigorously, otherwise the fritters will fall apart later in the pan. Then mix the mixture in a bowl with the eggs, a little parsley, and seasonings to taste (salt, pepper, paprika). Cover the bottom of a pan with oil and heat. Drop the mixture into the pan by the spoonful and flatten to form small cakes. Fry the fritters over medium heat for about 3-4 minutes on each side and then place them on a paper towel to absorb the oil (we don’t like them too greasy). Serve with smoked salmon with honey mustard sauce. Even kids will love it, and you’ll hardly notice that the vegetables have been used.