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Vegetable cakes from the oven

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Ingredients for 4 servings:

  • 1 stalk(s) leek
  • 3 carrots
  • 1 zucchini
  • 3 eggs
  • 3 tbsp flour
  • 2 tsp salt
  • 1 tsp pepper
  • 2 pinches of nutmeg
  • ½ tsp caraway powder
  • 1 tsp coriander powder

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

with leek, zucchini and carrots

Preheat oven to 180 degrees Celsius. Finely slice the leek, finely grate the zucchini and carrots. In a large bowl, knead the eggs and flour together, then season with the spices. Take a handful of each and place it on the baking sheet. The egg-flour mixture will settle slightly, but that’s okay. If you quickly put it in the oven, it will set immediately. Bake for about 20 minutes. You can eat these cakes as a side dish or, as we like best, with herb quark.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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