Low-carb potato pancakes

Ingredients for 2 servings:

• 330 g swede(s)
• 1 egg(s)
• 2 tsp, heaped chickpea flour
• some salt and pepper
• nutmeg
• e.g. parsley, finely chopped
• some sunflower oil

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 30 minutes

Swede and potato pancakes

Wash and peel the turnips, then grate them using the coarse side of a vegetable slicer. Add the egg, chickpea flour, spices, and finely chopped parsley and mix well. Since the mixture will be very light and airy, it’s best to fry the potato pancakes as follows: Place small piles in the pan and level them with a spoon. Only turn them when the edges begin to brown and crisp. Just like the carbohydrate-rich original, the potato pancakes absorb oil. For this reason, place them between some kitchen paper for a while before serving. Tip: Chickpea flour is available at health food stores. Alternatively, you can also use soy flour. It will also work without it, although then the batter will have (even) less binding.