Vegetable cakes

Ingredients for 4 servings:

• 1 small zucchini
• 1 m.-sized carrot(s)
• 1 parsley root(s)
• 1 small pumpkin(s)
• 1 m.-sized onion(s)
• 4 tbsp, heaped millet flakes or buckwheat flakes
• 3 tbsp chestnut flour
• 3 tbsp potato flour
• 2 tsp curry powder
• 3 pinches of coriander
• 1 tsp salt
• some pepper
• some paprika powder, hot
• some oil for frying

Instructions

Working time approx. 15 minutes; Rest time approx. 20 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 45 minutes

vegan, alkaline

Wash the vegetables. Coarsely grate the zucchini into a bowl. Peel and finely grate the carrot and parsley root. Deseed, peel, and finely grate the pumpkin. Peel and finely chop the onion. Mix all the vegetables together in a bowl. Now add the flakes and flours. Sprinkle all the spices into the bowl and mix with the mixture. Knead into a dough by hand. Refrigerate the dough for about 20 minutes and let it rest. Form the dough into small, flat cakes. Heat oil in a pan and fry the cakes for about 8-10 minutes until golden brown, first at full heat, then reduce the heat slightly to prevent them from burning. Tips: The cakes go well with potato salad and are great to take to a barbecue. The leftover cakes can also be eaten cold. The individual vegetable ingredients can of course be varied, supplemented, or replaced.