Squash-eggplant fritters

Description

I invite you to the summer Vegetable pancakes with toppings look so festive, like little snack cakes..

Ingredients

Zucchini

2 piece
Eggplant

2 piece
Water

1 l
Salt
Oat flakes

1 cup
Flour

3 Tbsp
Vegetable oil
Ready stuffing
Parsley
Tomato

Cooking

First, prepare the eggplant. They need to remove skin, cut into dice, cover with cold water and add salt ( per 1 liter of water - 1 tbsp salt), bring to boil and boil for 15 minutes. Drain well and wring out excess liquid. Zucchini grated, a little salt and leave for 10 minutes. Then wring out the juice. Zucchini will work two times more than the eggplant, because eggplant cooked. Therefore, 2 cups grated zucchini - 1 Cup cooked eggplant.

Add the oat flakes of fast preparation. Mix well.

Add the flour.

Stir until smooth.

Hands formed pancakes of desired size and fry in vegetable oil under the lid, on medium heat until Golden brown. In principle it is possible to leave so. Pancakes are very tasty.

But for my daughter or I make a sauce in the form of mini - cakes. The sauce I made from melted cheese, boiled eggs and homemade mayonnaise, all shredded in a blender until smooth.

Fritters grease it spread, you can pereselit boiled meat, which I do quite often and collect the cake. On top I decorated with parsley and sliced tomatoes.

It's not only delicious.

But also very beautiful. Can be cut into pieces, portions, like a cake.

Besides, it is also useful. These are the cakes of vegetables I do have a lot on the table. Bon appetit!

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