Vegetable pancakes with garlic dip
Who doesn't know the classic potato pancakes? We have a slightly more colorful and healthier version for you: vegetable pancakes. Healthy and delicious at the same time. Add a homemade garlic dip and you're ready to enjoy. You also have a free choice of ingredients... instead of zucchinis, use broccoli, for example. There are no limits there
Preparation time 30 minutes
Cooking time 10 minutes
Ingredients
Ingredients for 3 portions
Vegetable pancakes
- 200g zucchini
- 300g kohlrabi
- 200g carrots
- 2 eggs
- 1 heaped tbsp coconut flour
- 2 tbsp ground almonds
- Salt, pepper
- Oil for frying
Dip
- 100g sour cream / sour cream
- 50g yogurt
- 1 clove garlic
- 1 tbsp chopped herbs
Preparation
For the buffers:
- Coarsely grate the vegetables and place in a bowl.
- Salt the vegetable mixture and leave to stand for 15 minutes.
- Place the mixture on a clean tea towel and squeeze well.
- Mix the vegetables, eggs, almonds and coconut flour.
- Season to taste with salt and pepper.
- Pour a little oil into a pan and fry the pancakes in batches.
The pancakes are best kept warm in the oven at 100°C.
For the dip:
- Mix the cream, yogurt, herbs and crushed garlic.
- Season to taste with salt and pepper.
