A different proposal to eat vegetables with an exquisite flavor
If among our “back to school” goals is to introduce more vegetables into our meals and also into those of the little ones, you will love today’s recipe. Fritters, pancakes, pancakes, patties or small hamburgers are very quick and easy options to make, they can even help you, thus turning the kitchen into a learning and collaborative space in which fun and health can go hand in hand. .
This type of preparation does not require complete frying (introducing the element to be cooked completely in oil). A few drops of olive oil on the griddle is enough to enhance the flavor of vegetables and that it is very pleasant to the palate. Vegetables with a strong flavor such as pepper or very aromatic ones such as leek, acquire a sweeter flavor in these preparations when browning the ‘patties’ or pancakes over medium-low heat. The added fact that it is pleasant to eat them with your hands and dipping them to our liking in a very light sauce, makes these mini vegetable pancakes a guaranteed success.
-
large zucchini
1 -
Red pepper
1/2 -
Carrots
3 -
chopped leek
½ cup -
Eggs
3 medium or 2 XL -
Impeller (baking powder)
a teaspoon -
Apple cider vinegar or lemon juice
a tablespoon -
almond flour
3 heaped tablespoons -
chickpea flour
3 heaped tablespoons -
Salt and freshly ground black pepper
to taste -
Extra virgin olive oil to brown the patties
to taste -
fresh parsley
some branches -
Grated Parmesan (optional)
2 tablespoons -
Other spices (optional)
to taste
-
Dairy or vegetable yogurt, natural and creamy
1 -
old mustard
1 tablespoon -
Black pepper
to taste -
Lemon juice
a few drops
This simple recipe is made like this:
We start by washing the vegetables. Chop the leek and pepper into fine brunoise and set aside. We also chop the parsley. We grate the zucchini with its skin and the peeled carrots very finely with the help of a grater. We add a pinch of salt and let it rest for 15-20 minutes to release excess water. After this time, we transfer to a piece of cheesecloth or a thin cloth and squeeze well to remove all the liquid.
We transfer the grated and drained zucchini and carrot to a bowl and begin to add the rest of the ingredients: the eggs, the almond and chickpea flour, the impeller or Royal, the chopped pepper, leek and parsley, the vinegar, salt and pepper to taste. We stir until we obtain a more uniform mixture where we can rectify (if we need to lighten the mixture we can do it with a splash of vegetable drink, if we want to thicken, we will add a little more of one of the dry ingredients). We heat a frying pan or griddle over medium heat, brush with extra virgin olive oil and form piles with the dough about 7-8 cm in diameter. We brown on both sides and serve.
And enjoy this delicious recipe as many times as you want.
#Vegetable #pancakes #easy #recipe #light #dinners
