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🥗 Crispy Zucchini Pancakes with Smoked Salmon and Fresh Salad

272 kcal · 30 min · 4 servings

Ingredients

• Zucchini 3 pcs.
• Carrots 2 pcs.
• Parsley, fresh 15 g
• Eggs 1 pcs.
• Cornstarch 1 tbsp
• Salt pinch
• Pepper, black ground pinch
• Herbs of Provence, dried 1 tbsp
• Olive oil 3 tbsp
• Iceberg lettuce 1 pcs.
• Mini cucumbers 2 pcs.
• Balsamic vinegar, light 1 tbsp
• Honey 2 tsp
• Crème fraîche 150 g
• Mustard 1 tbsp
• Smoked salmon 150 g

Instructions

1. 1. Preheat the oven to 200 degrees Celsius with fan setting.
2. 2. Wash the zucchini and cut off the ends.
3. 3. Grate the zucchini coarsely.
4. 4. Peel the carrot and remove the ends.
5. 5. Grate the carrot coarsely as well.
6. 6. Wash the parsley and shake it dry.
7. 7. Pick the parsley leaves off the stems.
8. 8. Chop the parsley leaves coarsely.
9. 9. Place the grated zucchini and carrots into a bowl.
10. 10. Add the chopped parsley to the bowl.
11. 11. Add the egg to the bowl.
12. 12. Add the starch to the bowl.
13. 13. Season the mixture with salt.
14. 14. Season the mixture with pepper.
15. 15. Add herbs de Provence to the bowl.
16. 16. Mix all ingredients in the bowl thoroughly.
17. 17. Line two baking sheets with baking paper.
18. 18. Brush the baking sheets with one tablespoon of olive oil.
19. 19. Take a spoonful of the zucchini-carrot mixture.
20. 20. Distribute the mixture on the baking sheet.
21. 21. Repeat this until you have 16 equal portions.
22. 22. Press the portions into flat pancakes with a thickness of about one centimeter.
23. 23. Place the baking sheets in the oven.
24. 24. Bake the pancakes for about 20 minutes until golden brown.
25. 25. Turn the pancakes after about 10 minutes of baking time.
26. 26. Wash the salad.
27. 27. Tear the salad into bite-sized pieces.
28. 28. Let the salad drain in a sieve.
29. 29. Wash the cucumber.
30. 30. Remove the ends of the cucumber.
31. 31. Slice the cucumber into thin rounds.
32. 32. Put two tablespoons of olive oil into a bowl.
33. 33. Add one tablespoon of balsamic vinegar to the bowl.
34. 34. Add one teaspoon of honey to the bowl.
35. 35. Whisk the oil, vinegar, and honey together well.
36. 36. Season the dressing with salt.
37. 37. Season the dressing with pepper.
38. 38. Place the lettuce in a bowl.
39. 39. Add the cucumber slices to the bowl.
40. 40. Pour the dressing over the salad and cucumber.
41. 41. Toss the salad with the dressing.
42. 42. Take the crème fraîche out of the container.
43. 43. Add one tablespoon of mustard to the crème fraîche.
44. 44. Add one teaspoon of honey to the crème fraîche.
45. 45. Whisk the crème fraîche, mustard, and honey together well.
46. 46. Season the dip with salt.
47. 47. Season the dip with pepper.
48. 48. Take the zucchini pancakes out of the oven.
49. 49. Place the pancakes on plates.
50. 50. Place the salad on the zucchini pancakes.
51. 51. Place the honey-mustard dip on the pancakes.
52. 52. Place smoked salmon on the pancakes.
53. 53. Serve the pancakes immediately.

Nutrition per serving

• kcal: 272
• Protein: 15 g · Fett/Fat: 18 g · Carbs: 17 g