Vegetable Pancakes with Green Sauce

Those who do not fast can pour cheese sauce over the pancakes on top of the green sauce.

Cook: 35 mins

Servings: 4

Ingredients

• 2 large zucchini
• 300 g pumpkin
• 1 large potato
• 1 medium onion
• 3 cloves of garlic
• 2 tbsp potato starch
• salt
• freshly ground black pepper
• vegetable oil

For the sauce:

• 100 g mixture of green onions, parsley, and cilantro
• 2 cloves of garlic
• half a small lemon
• olive oil
• salt
• freshly ground black pepper

Directions

1. For the sauce, finely chop the herbs and garlic, put them in a hand blender glass, salt. Remove the zest from the lemon and squeeze the juice, add to the blender along with 2 tbsp water. Whisk into a smooth paste. While whisking, add enough oil to make a thick sauce. Pepper.
2. For pancakes, peel the onion and garlic and chop very finely. Peel the pumpkin and seeds, grate the pulp on a coarse grater with potatoes and zucchini. Combine with onion and garlic. Season with salt, pepper, add starch and mix thoroughly.
3. Heat oil in a pancake pan. Spread the vegetable dough with the largest spoon, spread into a thick pancake with a diameter of about 12 cm, and fry over medium heat until golden brown on both sides, put in a bowl or saucepan under the lid. Serve hot with green sauce.