Reduced-fat carrot and zucchini potato pancakes from the oven

Ingredients for 2 servings:

• 250 g potatoes
• 2 carrots
• 1 m.-large zucchini
• 1 small onion(s)
• 2 eggs
• 6 tbsp flour
• 1 tsp, leveled salt
• n. B. Pfeffer
• e.g. marjoram
• e.g. rosemary

Instructions

Working time approx. 35 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 20 minutes

Peel the potatoes, zucchini, carrots, and onion and chop them very finely, e.g., using a grater or a food processor. I always do this in an onion chopper. Whisk the eggs and add them. Add any seasonings you like. Add the flour and stir until a smooth mixture forms. Let the batter rest for a while, while you heat the oven to 190 degrees Celsius (375 degrees Fahrenheit). Stir the mixture again. Using a spoon, place about 12 small cakes onto a baking sheet lined with baking paper. Bake for 25-30 minutes. The potato pancakes won’t be as brown as they would be in a pan, but they won’t be saturated with fat. Serve with a yogurt and lemon dip from the Chefkoch.de database.