Dis­co­ver the wide ran­ge of AW com­pli­ant products:

Dis­co­ver the wide ran­ge of AW com­pli­ant products:

Carrot and zucchini potato pancakes

There’s no chan­ce of get­ting bored here, as the­se buf­fers are very ver­sa­ti­le. Whe­ther with a mixed salad, baked with sal­sa or as a top­ping on rolls, they are always a hit! 

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Peel the pota­toes and car­rots and bring them to the boil in a pot with a steam­er insert. Steam until they are soft, about 15–20 minu­tes. Allow to cool completely. 

Now pre­heat the oven to 180 ° C and line a bak­ing tray with bak­ing paper. 

Gra­te the zuc­chi­ni coar­se­ly on a gra­ter and then squeeze it out in a kit­chen towel or nut milk bag. It is important that the zuc­chi­ni mix­tu­re beco­mes very dry by squeezing it so that the frit­ters beco­me nice and cris­py. Gra­te the coo­led pota­toes and car­rots and place them in a mixing bowl along with the zuc­chi­ni mixture. 

Now add the spi­ces and mix all the ingre­di­ents very tho­rough­ly. Final­ly, form buf­fers out of it, resul­ting in approx. 12–16 pie­ces. Place the buf­fers on the bak­ing paper and bake in the oven for about 45–60 minu­tes. Allow to cool for 10–15 minu­tes befo­re eating to firm up. 

Bon appe­tit!


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Astrid Späth 
Astrid Späth has been enthu­si­a­sti­cal­ly imple­men­ting this life­style for hers­elf and her fami­ly sin­ce 2019. It is a chall­enge for them to mas­ter the dif­fe­rent needs and wis­hes of the fami­ly mem­bers in culina­ry terms, which they do bet­ter and bet­ter as their know­ledge increases. 
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