Carrot and Zucchini Patties with Buckwheat Flour
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 25 mins |
| Total Time | 40 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g carrot (s)
- 250 g zucchini
- 5 teaspoon, heaped buckwheat flour
- 1 teaspoon, heaped vegetable stock powder, granulated
- 1 dash plant milk (plant drink) or plant cream
- oil
Print Recipe
Pin Recipe Instructions
- Peel or scrape the carrots (as you are used to) and cut into fine julienne strips on the vegetable slicer. Wash the zucchini and cut into strips. Place in a bowl, add the plant cream and mix with the buckwheat flour and vegetable stock. It shouldn`t get too runny. Bake small, flat patties in a pan with oil over medium heat.
- The patties can be eaten as a main course or as a side dish.
- Can also be served as finger food in the sense of pakoras.
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