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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Ingredients:

750g potatoes
200g carrots
500g zucchini
2 Tea spoons Garlic powder (or 2 pressed garlic cloves)
something sea-salt
2 Tea spoons Onion powder
2 Tea spoons dried oregano
2 Tea spoons Paprika powder

Preparation:

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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