Carrot and zucchini fritters with dip

Ingredients for 2 servings:

• 300 g carrot(s)
• 200 g zucchini
• ½ small onion(s)
• 1 tbsp spelt flour
• 1 tbsp flaxseed flour
• 1 m.-sized egg(s)
• 2 tbsp cream cheese, grainy, light
• 1 tbsp Skyr alternatively quark/natural yoghurt
• some chives and/or parsley
• salt and pepper
• chili powder
• some Parmesan or Cheddar

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

light

Coarsely grate the carrots and zucchini. Peel the carrots first, if necessary. Mix both. If there is still a lot of water, place the vegetables in a sieve and squeeze out the water. Mix a little salt with the grated vegetables in a bowl. Finely chop/chop the onion and add it. Stir in the flour and egg. The mixture may be sticky and moist. If too moist, add a little (breadcrumbs) to loosen it. Season the mixture again with salt, pepper, and chili powder if desired. On a baking sheet lined with baking paper, form small “flatbreads” from about a handful of the vegetables at a time and grate some Cheddar or Parmesan cheese over them if desired. Place the sheet in an oven preheated to 190°C (375°F) and bake the pancakes for about 30 minutes. Turn the pancakes once halfway through to ensure even cooking on both sides. While the pancakes are baking, mix the cream cheese and skyr with the herbs and spices. The mixture yields approximately 8 medium-sized pancakes. Delicious as a side dish with mixed salad, tomatoes, mozzarella, and baked zucchini. Also suitable as a main course, but you might want to make one more serving each. The pancake mixture plus dip adds up to approximately 377 kcal for 2 servings.