Broccoli and zucchini pancakes
A simple recipe for a meatless dinner, i.e., gluten-free vegetable pancakes. Sensational in taste, delicate and delicious, they taste excellent with the addition of yogurt, garlic sauce, or spicy chili sauce.
Preparation: 45 min
Easy
Preparation: 45 min
Easy
Ingredients:
- 1 g ground black pepper
- 2 g hot paprika powder
- 150 g Onion, raw
- 400 g Squash-summer, raw
- 12 g garlic
- 150 g Carrot
- 6 g salt
- 200 g Rolled oats
- 120 g chicken eggs, whole
- 200 g broccoli, green, raw
- 200 g Oil, rapeseed
- 6 g garlic salt
Method of cooking:
- Add 400 grams of zucchini washed and cut into smaller pieces, 1 teaspoon of salt, and 150 grams of peeled and cut into smaller pieces carrots to the bowl. Chop for 50 seconds at a speed of 8 rotations. Using the spatula, transfer the contents to the basket and set aside for about 15 minutes until the zucchini releases water.
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