Baked Zucchini Pancakes with Salmon
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 20 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 small zucchini
- Salt for sprinkling
- 1 small onion (s)
- 1 egg (s)
- 15 g spelled flour
- 35 g low-fat quark
- 45 g yourt, 0.1% fat
- 100 g smoked salmon
- 100 g tomato (s) for arnish
- salt and pepper
- Herbs your choice, TK
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 180 ° C (top / bottom heat). Grate the zucchini, sprinkle with plenty of salt and let stand for now. In the meantime, finely dice the onions and place in a mixing bowl with the egg.
- Squeeze the courgette grated through a dishcloth, cheesecloth or something similar to remove the water. Add to the egg and onion mixture, add the spelled flour and stir well.
- Form approx. 4 small flatbreads on a baking sheet lined with baking paper and bake for approx. 20 minutes until the desired brown color. Turn once after about a quarter of an hour so that they are nice and even.
- In the meantime, mix the yoghurt and quark to a homogeneous mass and season with salt, pepper and fresh or frozen herbs to taste. Quarter or eighth of the tomatoes.
- Take the zucchini pancakes out of the oven, spread the herb cream and top with the salmon. I am very fond of salmon, so I took quite a lot. It can also be that less is enough. Simply go according to your personal taste and sense of proportion.
- Spread the tomatoes around and serve. I like to sprinkle the whole thing with lemon salt, which my father-in-law once brought from Turkey, tastes great with both salmon and tomatoes!
- 35 g PE
- 26 g carbohydrates
- 15 g fat
- 540 Kcal per serving
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