Potato and Zucchini Pancakes

Wash the zucchini, cut off the ends, peel and wash the potatoes and grate both finely in 2 bowls, i.e. separately from each other. Add a tablespoon of brine * to each and let soak for about 15 minutes.

Gradually squeeze both out firmly and put both together in a bowl. Either slice or grate the onion thinly, add the eggs and flour and mix well. I didn't have any more salt here, that wasn't necessary, everyone can decide on the taste.

In the bowl with the potato juice, carefully pour off the water at the top to get to the starch that has settled at the bottom, add it to the potato-zucchini-egg mixture, freshly ground pepper, add the garlic and mix everything into a dough . (For such recipes I like to use granules, as fresh garlic could burn when baking and become bitter) Let the finished dough rest for about 10 minutes.

Heat a pan with coconut oil or other oil and put the dough into the pan with 2 spoons, press the dough down a little to flatter it, so that the buffers cook through better. Press the edges slightly towards the inside so that the shape stays the same and does not fall apart. Now bake the pancakes on both sides and then arrange on plates - bon appetit

Side dishes: either with a salad or tzaziki or applesauce or just sprinkle with sugar, as everyone likes

This mass made 7 medium sized buffers

* I make brine myself from lumps of Himalayan salt. Place this, about 3-4 lumps of salt in a swing-top glass or something similar, pour filtered water over it and leave to stand overnight, this creates a 26% salt sole. When the liquid is used up, just fill up with water or if the lumps of salt are dissolved, then refill them. I also drink a glass of salt water every day, plus a 250 ml glass of still water and stir 2 tablespoons of salt water into the water and enjoy. When buying the salt lumps you should make sure that it is of high quality.