← All recipes

🍽️ Crispy Vegetable Pancakes

233 kcal · 30 min · 4 servings

Ingredients

• 1 small onion
• 2 garlic cloves
• 200 g fresh tomatoes
• 1 tbsp butter
• 0.5 tsp sugar
• salt
• black pepper (from the mill)
• 1 sprig thyme
• 2 small zucchini
• salt
• 2 carrots
• 1 onion
• 4 stalks fresh herbs (e.g. flat-leaf parsley, chervil, thyme)
• 2 tbsp rolled oats
• 2 tbsp wheat flour (Type 405)
• 2 eggs
• salt
• black pepper (from the mill)
• 1 tbsp –2 tbsp ghee

Instructions

1. 1. Peel the onion and the garlic cloves. Dice both ingredients very finely.
2. 2. Wash the tomatoes. Cut them into small cubes.
3. 3. Heat the butter in a pan.
4. 4. Add the finely diced onions and garlic to the hot butter.
5. 5. Sauté the vegetables briefly until they become transparent but do not take on any color.
6. 6. Add the tomato cubes to the pan.
7. 7. Increase the heat and fry the tomatoes briefly.
8. 8. Sprinkle the sugar over the tomatoes.
9. 9. Let the sugar caramelize.
10. 10. Season the sauce with salt and pepper.
11. 11. Add the thyme to the sauce.
12. 12. Reduce the heat to a low setting.
13. 13. Let the sauce simmer gently for 30 minutes.
14. 14. Add a little water if necessary to prevent the sauce from drying out.
15. 15. Wash the zucchini thoroughly.
16. 16. Grate the zucchini coarsely.
17. 17. Mix the zucchini shreds with a little salt.
18. 18. Let the salted shreds stand for a few minutes.
19. 19. Peel the carrots.
20. 20. Grate the carrots coarsely.
21. 21. Peel the onion for the pancakes.
22. 22. Dice the onion.
23. 23. Rinse the herbs under running water.
24. 24. Shake the herbs dry.
25. 25. Finely chop the herbs.
26. 26. Squeeze the zucchini shreds well to remove the liquid.
27. 27. Mix the squeezed zucchini with the carrots and the onion.
28. 28. Add the oat flakes to the vegetable mixture.
29. 29. Add the flour to the mixture.
30. 30. Add the eggs to the mixture.
31. 31. Add the chopped herbs to the mixture.
32. 32. Season the batter generously with salt and pepper.
33. 33. Mix all ingredients well together.
34. 34. Heat the ghee in a large pan.
35. 35. Take portions of 1 to 2 tablespoons of batter from the bowl.
36. 36. Place the batter into the hot pan.
37. 37. Shape the batter into flat pancakes.
38. 38. Fry the pancakes on both sides until golden brown.
39. 39. Distribute the tomato sauce onto four plates.
40. 40. Place the crispy vegetable pancakes on the sauce.

Nutrition per serving

• kcal: 233
• Protein: 8 g · Fett/Fat: 13 g · Carbs: 20 g