Vegetable puree pancakes

Ingredients for 2 servings:

• 400 g vegetables from the previous day
• 1 egg(s)
• 1 tsp spice mix to taste
• ½ tsp sea salt or herb salt
• Flour or semolina or oat flakes
• oil

Instructions

Working time approx. 10 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Use up cooked vegetables from the day before

Make a vegetable puree from leftover vegetables from the previous day. Puree the vegetables, but discard any cooking water first, otherwise the mixture will be too thin and become too thick. If there are chunks in the vegetable puree, the pancake will crumble when removed from the pan – it still tastes delicious if you prefer chunky texture. Stir an egg and flour or something similar into the thick vegetable puree to thicken it. Season the vegetable puree mixture to taste. Heat oil in a pan and fry small pancakes, measuring a tablespoon at a time. Test-bake the first pancake to see if it’s thickened and whether you need to add more seasoning. You may also need to add a second egg. You can also let the mixture rest for a while to allow it to thicken. Fry the vegetable puree pancakes in plenty of oil to prevent them from burning. Any excess oil can be dabbed off with a paper towel after baking. This goes well with compotes, pesto, salads, and dairy products such as quark, cream cheese, and the like. The vegetable puree pancakes taste good both hot and cold.