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🍽️ Crispy Low-Carb Vegetable Pancakes with Yogurt Dip

278 kcal · 30 min · 4 servings

Ingredients

• 1 cucumber
• salt
• 2 garlic cloves
• 300 g yogurt (3.5% fat)
• 2 tsp lemon juice
• pepper
• 2 tbsp olive oil
• 2 sprigs dill
• 2 carrots (125 g each)
• 2 small zucchini (200 g each)
• 2 spring onions
• 3 tbsp chickpea flour (15 g each)
• 2 eggs
• nutmeg
• 3 tbsp rapeseed oil

Instructions

1. 1. Peel the cucumber and wash it thoroughly.
2. 2. Grate the cucumber coarsely into a bowl.
3. 3. Sprinkle the grated cucumber with salt.
4. 4. Let the cucumbers sit for about 10 minutes to release liquid.
5. 5. Drain the released liquid.
6. 6. Peel the garlic clove and chop it finely.
7. 7. Mix the chopped garlic with the drained cucumber and the yogurt.
8. 8. Add lemon juice, pepper, and olive oil to the yogurt-cucumber mixture.
9. 9. Wash the dill and shake it dry.
10. 10. Set aside a few small dill sprigs for decoration.
11. 11. Finely chop the remaining dill.
12. 12. Stir the chopped dill into the yogurt dip.
13. 13. Place the dip in the refrigerator until it is cold.
14. 14. Peel the carrots and wash them.
15. 15. Wash the zucchini thoroughly.
16. 16. Grate the carrots and zucchini finely.
17. 17. Squeeze the grated vegetables slightly to remove excess moisture.
18. 18. Let the vegetables drain.
19. 19. Slice the spring onions into very fine rings.
20. 20. Mix the grated vegetables with the spring onion rings.
21. 21. Add the chickpea flour to the vegetable mixture.
22. 22. Add the eggs to the mixture.
23. 23. Mix everything well until a homogeneous batter forms.
24. 24. Season the mixture with salt and pepper.
25. 25. Add a pinch of freshly grated nutmeg.
26. 26. Heat rapeseed oil in a large frying pan.
27. 27. Form 12 small, flat pancakes from the vegetable mixture.
28. 28. Fry the pancakes in batches over medium heat.
29. 29. Fry each side for about 4 to 5 minutes until golden brown.
30. 30. Remove the finished pancakes from the pan.
31. 31. Let them drain briefly on kitchen paper.
32. 32. Serve the warm pancakes with the cold yogurt dip.
33. 33. Garnish the pancakes with the reserved dill sprigs.

Nutrition per serving

• kcal: 278
• Protein: 10 g · Fett/Fat: 19 g · Carbs: 17 g