Vegetable and Egg Hot Cakes

Name: Vegetable and Egg Hot Cakes
Total time: 25 min
Ingredients: 6 unit egg; 1 unit potato; 1/2 unit zucchini; 1 unit carrot; 2 tbsp mayonnaise; 2 tbsp tomato puree; 2 tbsp wheat flour; 1/2 tsp salt; 1 tsp olive oil

Marisel

“Discover these vegetable and egg hot cakes that are perfect for young children. Accompany them with a delicious sauce and enjoy!”

ingredients

Difficulty

Easy

Time

25'

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

Grate the potato, zucchini, and carrot with a fine grater.

Place the vegetables on a clean towel and press down to remove as much excess water as possible.

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.

Pour some batter into a hot greased pan and then make a hole in the center of each hot cake.

Add an egg to the hole and cook on medium heat, covered.

Flip the hot cake after approximately 6 minutes so that it finishes cooking. Serve immediately.

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.