Carrot pancakes with hokkaido pumpkin
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ingredients
3 pcs carrots 1 pcs zucchini 1 pcs pumpkin hokkaido handfuls of sage leaves 1 pcs egg a little oatmeal pcs salt pcs olive oil
progress
With everything, or just like that 🙂 I think I could make this every day as pancakes. In my family, pureed pancakes have been the course for a long time. From potatoes, from sweet potatoes, combined with carrots, zucchini and peas. And pancakes made of Vegetable Recipes. As a “meat eater” would say, a side dish with a side dish and where’s the meat? 🙂 We don’t miss it that much at home, the older kid has it at school and the husband at work. I make vegetable pancakes most often if we think there is very little of anything good in the fridge. Then I take what there is, grate it and bake it like a vegetable pie, or flatten it. Pancakes can be made healthier too, so no need to put gluten flour in them, or at least swap the white for spelt. The egg can be replaced with flax, it is even tastier and adds a nutty and crunchy flavour to the dish. Here, however, I used oatmeal because of the calcium and an egg from our village from a lady whose hens have their own names and she looks after them with love and not with a cleaver 🙂 1. If you like, add something spicy like cayenne pepper or more pepper. 2. Grate the carrots, zucchini and squash on a “carrot” grating machine. Let stand for a moment to let the mixture release the water. Wring out the Vegetable Recipes, add salt, 2 tbsp oil, egg (mix beforehand), saturejka and shape into pancakes. 3. You can use oatmeal to compact the mixture, but also to coat the pancakes before frying. You can bake the mixture in the oven as a savoury cake, or fry it shaped into pancakes in a dry frying pan or in a little oil. 4. TIP: you can use the juice from the mixture after wringing in soup to baste the Vegetable Recipes before cooking.
