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🍽️ Zucchini Rösti

332 kcal · 30 min · 4 servings

Ingredients

• 1 zucchini
• 1 large carrot (à 150 g)
• 1 spring onion
• 3 tbsp oat flakes (à 15 g)
• 2 tbsp whole wheat flour (à 15 g)
• 1 egg
• salt
• pepper
• 2 pinch chili flakes
• 1 handful basil
• 2 tsp olive oil
• 200 g low-fat quark

Instructions

1. 1. Wash and thoroughly clean the zucchini and carrot, then grate coarsely. Trim and rinse the spring onion, then slice into rings.
2. 2. Combine the vegetables with the oat flakes, whole wheat flour, egg, salt, pepper, and a pinch of chili flakes, then let rest for 2 minutes.
3. 3. Heat oil in a pan. Form 6 small rösti from the mixture, press flat, and fry on each side for 3–4 minutes over medium heat until golden brown.
4. 4. In the meantime, wash the basil, pat dry, and finely chop the leaves. Stir the low-fat quark smooth with 1–2 tablespoons of water, then mix in the basil, salt, pepper, and the remaining chili flakes. Serve the zucchini rösti with the basil quark.
5. 5. Add oil to a pan so the bottom is well covered. Heat the oil. Place one tablespoon of the zucchini-potato mixture into the pan and press flat. Fry until golden brown on both sides. Repeat with the remaining mixture.
6. 6. Drain on kitchen paper, sprinkle with freshly grated horseradish, and serve together with the horseradish dip.

Nutrition per serving

• kcal: 332
• Protein: 25 g · Fett/Fat: 10 g · Carbs: 34 g