Vegetable and Egg Hot Cakes
ingredients
9
Difficulty
Easy
Time
25'
4 servings
Fresh ingredients
egg
6 units
potato
1 unit
zucchini
1/2 unit
carrot
1 unit
mayonnaise
2 tbsp
tomato puree
2 tbsp
Pantry ingredients
wheat flour
2 tbsp
salt
1/2 tsp
olive oil
1 tsp
Instructions
1
Grate the potato, zucchini, and carrot with a fine grater.
2
Place the vegetables on a clean towel and press down to remove as much excess water as possible.
3
Add the vegetables to a bowl. Add salt and pepper to taste. Then add the beaten egg and flour. Mix everything until it is homogenous.
4
Pour some batter into a hot greased pan and then make a hole in the center of each hot cake.
5
Add an egg to the hole and cook on medium heat, covered.
6
Flip the hot cake after approximately 6 minutes so that it finishes cooking. Serve immediately.
7
For the sauce, mix mayonnaise with the tomato puree and salt to taste.
Tips & Tricks
Use gluten-free flour if desired.
You can use whichever vegetables you have on hand: broccoli, squash, sweet potato, etc. You can also add red cabbage to add more color and nutrients to the hot cakes.
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