Vegetable rösti with zucchini

Ingredients for 3 servings:

• 1 zucchini
• 2 carrots
• 2 m.-sized potatoes
• 1 onion(s)
• 5 tbsp, heaped soy flour
• 1 shot of water
• salt and pepper
• nutmeg
• Parsley
• some breadcrumbs
• some peanut oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

vegan, egg-free

Grate the zucchini, carrots, and potatoes. Cut the onion into small pieces. You can also use two onions, depending on your taste. Add the soy flour, water, and spices and mix together. Gradually add enough breadcrumbs while kneading until you have a dough that is easy to shape and sticks together. Heat the oil (I prefer peanut oil) in a pan. Form small balls from the dough, flatten them slightly, and fry them in the pan. Don’t make the flatbreads too thin at first, otherwise they will break easily when turned. It’s best to gently flatten the flatbreads with a spatula every now and then while frying, once the sides are a bit crispier. Serve with a herb dip, tzatziki, potato salad, or potatoes, or with light rice side dishes.