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

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

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.
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.
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.

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