Description
I love the season of vegetables! Vegetable pancakes you can eat what you like: squash, pumpkin, potato, etc. At this time, if someone learns the recipe in the magazine and change it a little, I decided to try making pancakes from a mix of vegetables. Delicious stuff happened, with an Oriental touch. Soy sauce Kikoman, and this time brought the dish to perfection!
Ingredients
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Cauliflower
300 g
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Zucchini
300 g
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Carrots
1 piece
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Onion
1 piece
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Garlic
3 tooth
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Ginger
0.2 piece
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Nutmeg
0.5 tsp
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Baton
3 slice
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Soy sauce
3 Tbsp
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Greens
1 coup
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Salt
-
Black pepper
-
Vegetable oil
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Flour
4 Tbsp
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Corn flour
3 Tbsp
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Chicken egg
2 piece
Cooking
Cauliflower disassemble on inflorescences.
Coarsely chop the carrots, garlic and onions.
Also chop the zucchini.
Grind in a blender the vegetables, ginger and bread. If you have no blender, just rubbing, all on a fine grater or scroll in a meat grinder.
Thoroughly mix all in a bowl, add the nutmeg and soy sauce.
To put in the minced eggs.
Add the chopped herbs, flour of both types and mix, season with salt and pepper.
Fry in vegetable oil. Spread on paper towel to rid of excess oil.
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