Vegetable Pancakes in Tomato Sauce with Pumpkin Seeds
Main Dishes | Author's cuisine
⏳ Time
30 minutes
🥕 Ingredients
9
🍽️ Servings
1
Description
Recipe from a popular American restaurant
Ingredients
- Olive Oil - 1 fl oz
- Courgette - 5.3 oz
- Carrot - 3.5 oz
- Potato - 4.2 oz
- Wheat Flour - 1.1 oz
- Salt - 0.2 oz
- Tomato Puree - 1.1 oz
- Shelled pumpkin seeds - 0.2 oz
- Olives stuffed with lemon - 1.1 oz
Step by Step guide
Step 1
Grate the carrot, potato, and zucchini on a coarse grater. Add salt and let sit for 5 minutes.
Step 2
Then squeeze out the juice and add the flour.
Step 3
Form pancakes and fry over medium heat until golden brown on each side for 2 minutes. Finish cooking in the oven for 10 minutes at 356°F.
Step 4
Reduce the tomato puree until thick and add salt. Roast the pumpkin seeds for 3 minutes. Serve the puree and pancakes on a plate.
Step 5
Garnish with olive oil, roasted pumpkin seeds, and crushed dried olives.
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