Zucchini Pancakes with Tartare Sauce

Summary

Ingredients

• 400 g zucchini
• 4 tablespoon oat flakes, hearty
• 4 tablespoon flour (spelled or whole grain)
• 2 egg (s)
• 2 shallot (s)
• thyme

For the sauce:

• 150 ml mayonnaise
• 100 ml yogurt
• 2 egg (s), hard-boiled
• 1 tablespoon capers, chopped
• 1 tablespoon pickled cucumber (gherkins), finely chopped
• 1 teaspoon mustard, hot
• 1 shallot (s), finely chopped
• 1 tablespoon dill, or parsley
• Worcester sauce
• oregano
• salt and pepper
• garlic
• Tabasco
• possibly parmesan or hard cheese
• Tomatoes)

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Instructions

1. Finely chop or grate the zucchini. Mix well the oat flakes, flour, eggs, 2 shallots or a medium-sized onion with a little garlic. If you want, you can also mix in 50 g Parmesan or hard cheese. Then season with the spices and herbs and leave to soak for about 20 minutes.
2. Fry the zucchini mixture on both sides in a spoonful of butter or oil.
3. For the tartar sauce, mix mayonnaise and yoghurt with the yolks of the hard-boiled eggs. Season to taste with mustard, salt, pepper, Tabasco and Worcestershire sauce. Chop the shallot, capers, gherkins and the remaining egg white from the hard-boiled eggs and stir in with the herbs.
4. Add the sauce to the zucchini buffers and serve with tomato slices.