Summary
Ingredients
Instructions
- Peel and grate the Jerusalem artichoke and carrots. Then press the liquid out a little, e.g. with a strainer or through a sieve.
- Whisk the eggs with the flour and mix with the grated vegetables. Season to taste with the spices.
- Spoon the mixture onto a baking tray lined with baking paper and flatten the piles a little. Bake at 180 degrees hot air for about 20 - 30 minutes.
- Tastes great as a side dish or as a main course with herbal quark or yoghurt dip