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Carrot and zucchini patties with buckwheat flour

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Ingredients for 2 servings:

  • 250 g carrot(s)
  • 250 g zucchini
  • 5 tsp, heaped buckwheat flour
  • 1 tsp, heaped vegetable stock powder, granulated
  • 1 shot of plant milk (plant drink) or plant cream
  • oil

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

vegan, gluten-free, alkaline

Peel or grate the carrots (as you normally would) and slice them into fine julienne strips using a mandoline. Wash the zucchini and slice them into thin strips. Place them in a bowl, add the plant-based cream, and mix with the buckwheat flour and vegetable stock. It shouldn’t be too runny. Fry small, flat patties in a pan with oil over medium heat. The patties can be eaten as a main course or as a side dish. They can also be served as finger food, similar to pakoras.

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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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