Monday, July 27, 2020


Crunchy, delicious vegetable pancakes that we eagerly eat for lunch or dinner. They taste delicious with oyster mushrooms and garlic sauce. Instead of wheat flour, I used chickpea (chickpeas) and potato flour. Pancakes fry quickly brown, they do not absorb much fat, so only pluses. Almost ... the downside is that they disappear instantly ...


(10 pancakes )
  • 500 g of peeled potatoes
  • 130 g of courgette
  • 1/2 clove of garlic
  • 1 tbsp of potato flour
  • 4 tbsp of chickpea flour
  • 2 pinches of pepper
  • 1/4 tsp of salt
  • oil for frying
  • 1/4 of red pepper
  • 1/4 of yellow pepper
  • 1/4 of an orange pepper

garlic sauce:

  • 3 tbsp of vegan cream (e.g. oatmeal cream)
  • a pinch of salt and pepper
  • 1/4 clove of garlic
  • 1 tsp of lemon juice
  • 1 tbsp of fresh dill


  1. Grate the potatoes and courgette (use the side with medium hole).
  2. Put them on a sieve to squeeze the juice out of them.
  3. After squeezing thoroughly, put the potatoes and courgette into a bowl.
  4. Add the flour, garlic, salt and pepper.
  5. Mix and set aside.
  6. Prepare the toppings: colourful peppers and garlic sauce.
  7. Pour the cream into a bowl along with salt, pepper, garlic, lemon juice and dill. 
  8. Mix and set aside.
  9. Cut the three colours of peppers into small cubes. Set aside.
  10. Now it's time to fry the pancakes. Pour enough oil to cover the bottom of the pan, warm it up well and fry the pancakes.
  11. Flip the pancakes two times to make sure they will brown well and won't be raw inside.
  12. Set pancakes aside on a plate covered with a paper towel.
  13. Serve it on a lettuce leaf with garlic sauce and three colours of peppers.


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