Vegan Zucchini Pancakes

Add more variety to your menu with zucchini pancakes. This recipe is great. It goes fast, you don’t need much and the most important thing: it tastes delicious! Crispy and tasty like potato pancakes, but much healthier and low in carbohydrates.

Ingredients

• 3 pieces zucchinis
• 2 pieces of carrots
• 200 grams potato flour
• 1 piece shallot
• 1 tablespoon tomato paste
• 100 milliliters rice milk
• 30 grams fresh parsley
• some salt
• some pepper
• 3 tablespoons olive oil

Instructions

1. Wash the zucchini and grate finely with the skin.
2. Peel and grate the carrots.
3. Add some salt and leave to stand for 15 minutes.
4. Mix the finely diced shallot, rice milk (you can also use oat milk or soy milk), potato flour, tomato paste, Curcuma and the chopped parsley to a pulp. Add the carrots and courgettes. Season to taste.
5. Bake the dough in a pan in hot olive oil or rapeseed oil as a small courgette pancake and serve warm.

30 minutes

Recipe by: Ingrid

Photo by: sea_wave