15 Simple Dishes to Eat When You Don’t Have Time to Eat or Cook

How to produce

By the way, when preparing vegetable pancakes, grate them coarsely, not finely: this way the mass will be dry and the baked pancakes will be crispy. If you want the pancakes to be less greasy, cook them in the oven instead of the pan.

The seasoning with which you serve cooked vegetable pancakes is also very important. My favorite is the garlic and dill curd and cream sauce.

1. Heat the oven to 180C. Line a baking tray with parchment paper.

2. Coarsely grate the zucchini and squeeze, remove excess liquid. Grate potatoes and onions with a beetroot grater.

3. Beat eggs in a bowl, add grated zucchini, potato and onion, add salt and pepper, add flour and mix the dough. If the batter is too runny and watery, add more flour.

4. Spray the parchment paper in the tin with oil. Use a spoon to shape the pancakes in the tin. Brush the top of the pancakes with a little more oil and place in the oven. Bake for about 30-40 minutes, or until the pancakes are nicely browned.

5. While the pancakes are baking, prepare the sauce

6. Mash the cottage cheese well and mix it with the cream until you get a smooth, thick sauce. Add chopped parsley, garlic, salt and pepper, add a few drops of lemon juice, you can add some sugar to balance the taste. Adjust the taste and aroma to your liking.

Leave a Comment

Your email address will not be published.