VEGAN

Vegetable Pancakes

⏳ Time

1 hour 30 minutes

🥕 Ingredients

🍽️ Servings

Description

P.S. Some of the vegetables we buy frozen, as they are convenient to store in the freezer and can be quickly prepared. Sometimes, they are even cheaper. Frozen vegetables can be replaced with fresh ones.

Ingredients

Salad Potatoes - 2 pieces
Turnips - 2 pieces
Spanish onions - 4 pieces
Broccoli - 4 pieces
Cauliflower - 8 heads
Sweet Pepper - 1 piece
Courgette - 1 piece
Chinese green beans - 3.5 oz
Wheat Flour - 4 tablespoons
Unrefined Sunflower Oil - 5 fl oz
Unrefined Sunflower Oil - 5 fl oz

Step by Step guide

Step 1

Take: 1 large or 2 small potatoes, 1 large or 2 small carrots, 2 large or 4 small onions, 3-4 pieces of broccoli (it has a specific taste; if you add too much, not everyone will enjoy it). A mix of frozen vegetables: 7-8 florets of cauliflower (both white and green), a handful each of sweet pepper and zucchini, and a handful of green beans.

Step 2

Grind the vegetables in a mill or blender. Don't overdo it! We don't need a puree. You should end up with more than a kilogram of vegetables. For every kilogram of ground vegetables, add: 3-4 heaping tablespoons of flour, 2-3 pinches of rosemary, other spices to taste, and salt to taste.

Step 3

Fry the pancakes. Mix unrefined oil with refined oil in a ratio of approximately 2:1. You should use more unrefined oil than refined to enhance the flavor; however, if you fry only with unrefined oil, its strong taste may overpower the flavors of the vegetables and spices, so it's better to mix them.

Step 4

For a nice touch, you can sprinkle the finished pancakes with sesame seeds.

Step 5

Thanks to the unrefined oil, rosemary, and the unique flavors of the different vegetables, this dish turns out to be very pleasant. Since there is not much potato, it does not resemble potato pancakes.