Summary

Ingredients

• 2 onions
• 1 leek
• 1 large potato (s)
• 1 large carrot (s)
• 300 g white cabbage
• 250 g zucchini
• salt and pepper
• 300 grams of flour
• 50 g cornstarch
• 2 egg (s)
• 250 ml of water
• Oil, for frying

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Instructions

1. Clean the vegetables and cut into thin strips. Mix well in a bowl with sifted flour and cornstarch, add eggs and water. Mix well again and fry spoon by spoon in a pan in plenty of very hot oil. The vegetable cakes should be about the size of a palm.
2. When the batter is golden brown, the vegetable cakes can be served hot or cold. Soy sauce tastes good as a simple dip.