Vegan vegetable hemp protein buffers

Ingredients for 1 servings:

• 400 g zucchini
• 150 g onion(s)
• 200 g carrot(s)
• 55 g protein powder (hemp protein powder) or another vegan protein powder
• 1 tsp salt
• 1 tbsp locust bean gum
• n. B. Salt
• curry powder
• coriander
• Cayenne pepper
• 1 tsp curry paste, green, vegan
• 1 tbsp oil

Instructions

Working time approx. 15 minutes; Rest time approx. 40 minutes; Cooking/baking time approx. 45 minutes; Total time approx. 1 hour 40 minutes

Grate the zucchini with a kitchen slicer, place it in a sieve, and toss with 1 teaspoon of salt. Let the zucchini drain for 30 minutes. Grate the remaining vegetables and toss with the hemp protein powder and spices. Squeeze the zucchini well and add it to the pan. Add the locust bean gum, mix the mixture thoroughly, and let stand for 10 minutes. Preheat the oven to 200 degrees Celsius. Meanwhile, place a sheet of baking paper on a baking sheet and grease it with oil. Form six patties from the mixture and place them on the baking paper. Bake the patties on the middle rack of the oven for about 45 minutes. Turn the patties halfway through. The patties can also be pan-fried. Serve with a vegan quark dip with flatbread, couscous, or potato wedges, etc.