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Vegetable pancakes without fat

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Ingredients for 2 servings:

  • 3 large carrots
  • 1 potato(s)
  • ½ cucumber(s)
  • 5 garlic cloves
  • 1 onion(s)
  • 1 pinch(s) of pepper
  • Thyme and marjoram, dried
  • Vegetable broth, instant
  • 2 tbsp parsley and chives, fresh, chopped
  • 2 eggs
  • 3 handfuls of flour
  • Caraway seeds

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 50 minutes

Peel and coarsely grate the carrots, potatoes, and cucumber. Press the garlic into the mixture, finely dice the onion, and add it. Combine everything, season with herbs and spices, add the eggs and flour, and mix thoroughly. Form the mixture into small cakes, place them on a baking sheet lined with greaseproof paper, flatten slightly, and bake in the oven at 200°C (top and bottom heat) until golden brown (20-30 minutes).

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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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