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Oven-baked vegetable and potato pancakes

updated

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Ingredients for 2 servings:

  • 600 g potatoes
  • 200 g carrot(s)
  • 100 g zucchini
  • 1 egg(s)
  • 1 large onion(s)
  • 70 g flour
  • some salt and pepper
  • some nutmeg
  • some olive oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

a low-fat, delicious variant

Preheat the oven to 180°C fan/convection oven. Finely grate the potatoes, carrots, zucchini, and onion, mix with the other ingredients, and season generously with salt, pepper, and nutmeg. Place the potato pancakes on a baking sheet lined with baking paper and brush them with olive oil. Bake in the preheated oven for 20 minutes. Then turn on the grill for another 5 minutes to crisp up the potato pancakes. We serve them with crème fraîche and salmon, or traditionally with apple puree.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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