Carrot and zucchini pancakes
Ingredients (6 units):
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2 medium grated carrots
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1 grated and drained zucchini
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2 eggs
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½ cup of ground oats or breadcrumbs
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2 tbsp. of all-purpose flour or cornstarch
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½ tsp. of cumin (optional)
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Salt and pepper to taste
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Cooking oil
Preparation:
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Grate the vegetables and drain off the excess water.
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Mix with the eggs, oats, flour and seasonings.
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Form the pancakes and cook them with a little oil until golden brown on both sides.
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Serve with salad or plain yogurt.
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