Vegetable pancakes

20 MIN
SATIETY

PORTIONS: 1-2

I wanted something filling but not too much and healthy but not a salad. That’s when this perfect vegetable pancake recipe was born.

Migdolų pienas

Ingredientai Ingredients

1 zucchini
1 small red onion
1 bell pepper
400 g canned corn
a pinch salt, black pepper
2 eggs
1/2 glass wheat/gluten-free/chichpea flour
For the dip
a few spoons Greek yogurt
a pinch salt
a sprig dill

Cooking instructions

1

Grate the zucchini and sprinkle salt over it (this helps draw out the water). After 10 minutes, squeeze the water from the zucchini using hands.

2

Chop the small red onion and bell pepper into small cubes, mix with grated zucchini.

3

Add the canned corn to the bowl of chopped vegetables. Season the vegetables with salt, pepper, curry and smoked paprika. You can also add parsley.

4

Add two eggs and mix everything together. Then add half a glass of your preferred flour and mix once again

5

Cook over high heat until the pancakes are golden brown (about two minutes per side). Serve the pancakes with your favorite toppings, I like them most with Greek yogurt, salt and dill. Enjoy!