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🥗 Crispy Vegetable Pancakes with Fresh Salad

362 kcal · 30 min · 4 servings

Ingredients

• 200 g zucchini
• 200 g carrots
• 600 g mostly waxy potatoes
• 1 egg
• 1 tbsp flour
• salt
• pepper (from the mill)
• nutmeg
• sunflower oil (for frying)
• 1 cucumber
• 4 tomatoes
• 1 red onion
• 1 tbsp roughly chopped parsley
• 1 tbsp roughly chopped mint
• 1 lemon (juice)
• 3 tbsp olive oil
• salt

Instructions

1. 1. Wash the zucchini and carrots. Remove the hard ends. Grate the vegetables coarsely.
2. 2. Peel the potatoes and wash them. Grate them coarsely as well.
3. 3. Place the grated potatoes in a kitchen towel. Squeeze out the liquid firmly.
4. 4. Let the squeezed potatoes rest for a moment. Do not discard the drained liquid; keep the starch contained within it.
5. 5. Add the zucchini, carrots, potatoes, egg, and flour to a large bowl.
6. 6. Pour the drained liquid with the starch back into the vegetable mixture.
7. 7. Mix all ingredients thoroughly.
8. 8. Season the mixture with salt, pepper, and ground nutmeg.
9. 9. Heat oil in a large frying pan.
10. 10. Take one to two tablespoons of the mixture.
11. 11. Place the portions into the hot pan.
12. 12. Press the pancakes flat and smooth.
13. 13. Fry the pancakes in batches on both sides until golden brown. This takes two to three minutes per side.
14. 14. Wash the cucumber and remove the hard ends. Cut it into small cubes.
15. 15. Wash the tomatoes. Cut them into quarters and remove the core.
16. 16. Dice the tomato cubes finely.
17. 17. Peel the onion and chop it finely.
18. 18. Add the cucumber cubes, tomato cubes, and chopped onion to a bowl.
19. 19. Add the fresh herbs.
20. 20. Add the lemon juice and olive oil.
21. 21. Mix everything well for the salad.
22. 22. Season the salad with salt and pepper to taste.
23. 23. Plate the small frittatas.
24. 24. Serve them together with the fresh salad.

Nutrition per serving

• kcal: 362
• Protein: 8 g · Fett/Fat: 20 g · Carbs: 36 g