For 2-3 persons
Ingredients for the vegan courgette pancakes
450 g courgettes
50 g carrots
½ onion (red, white or alternatively 1 bunch of spring onions)
1 clove of garlic
½ bunch of flat-leaf parsley
2 tbsp. (ground) linseeds
4 tbsp. starch (potato or corn)
1 tsp. salt
1 tsp. pepper
1 tsp. paprika powder
1/2 tsp. cumin
2 tbsp. BIO PLANÈTE Mustard Oil
For the yoghurt dip
500 g soya yoghurt
½ bunch of flat-leaf parsley
2 tbsp. BIO PLANÈTE Mustard Oil
1 clove of garlic
Salt
Pepper
1.
Grate the courgette, put into a sieve, salt and leave to drain for a few minutes.
In the meantime, peel the carrots, grate and put into a bowl. Squeeze the courgette to drain as much of the liquid as possible; add to the bowl.
2.
Finely chop the peeled onion, garlic and parsley in a food processor, or alternatively, use a knife. Add these to the bowl, too. Grind the linseeds (or use ready-ground linseeds) and add to the vegetables along with the starch and the spices. Mix everything thoroughly. Take 2 heaped tablespoons of the mix and shape into patties with your hands.
3.
Fry them for around 5 minutes on each side, over a medium heat, in a non-stick pan. Arrange on a plate and sprinkle with the Mustard Oil. Serve with a fresh salad and/or a yoghurt dip, whichever you prefer.
4.
For the yoghurt dip, roughly chop the parsley, crush the garlic clove and mix all the ingredients together well. Season to taste before serving.
Used products
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