Zucchini and potato flatbread with aioli, vegan

Ingredients for 1 servings:

• 1 zucchini
• 2 potatoes
• 2 tbsp cornstarch
• 2 tbsp flour
• Dill, chopped
• Parsley, chopped
• salt and pepper
• Rapeseed oil
• 50 ml soy milk (soy drink), lukewarm
• 1 garlic clove(s)
• lemon juice
• Chives, chopped

Instructions

Working time approx. 30 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 55 minutes

Coarsely grate the zucchini, season with salt, wait 10 minutes, then squeeze out the water and drain. Boil the potatoes in salted water for 10 minutes, then drain. Let cool slightly, peel, and grate them with the zucchini. Mix together with cornstarch, flour, plenty of dill (fresh, dried, or frozen), some parsley, and pepper. Shape into flat cakes, flatten, and fry in a well-coated pan with hot rapeseed oil, allowing them to brown slightly. For the aioli, place the lukewarm natural soy milk and garlic clove in a narrow bowl and blend until creamy. Add 120 ml of rapeseed oil in a thin stream, season with salt, a squeeze of lemon juice, some chives, and parsley.