Summary

Ingredients

• 150 g zucchini
• 100 g potato (s)
• 100 g carrot (s)
• 1 tablespoon soy flour
• some salt and pepper, fresh from the mill
• some virgin coconut oil for frying

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Instructions

1. Peel the potatoes and carrots and grate them finely on a grater or with a food processor (I had the Bircher grated), remove any seeds from the zucchini and grate roughly. Mix everything thoroughly, season with salt and pepper and mix in the soy flour.
2. Heat the coconut oil in a pan and use a tablespoon to add the batter to the pan and smooth it out (I made 8 hash browns). Fry light brown on each side over low to medium heat for approx. 5 - 6 minutes.
3. Green salad or cucumber salad tastes good with it.