Zucchini Pancakes with Tartare Sauce

by Editorial Staff

Summary

Prep Time 30 mins
Total Time 30 mins
Course Main Course
Cuisine European
Servings (Default: 4)

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)
Zucchini Pancakes with Tartare Sauce
Zucchini Pancakes with Tartare Sauce

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.

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