Quick & easy "Zucchini Puffer"

Super simple zucchini pancakes that can be eaten as a main course with a salad or as a snack in between.

The zucchini puffer come entirely without egg and flour and are thus vegan and low carb.

I modified the recipe for Emilia who doesn’t like to eat too many spices so you can do it either with or without them.

The best part about this dish is that you can have your creativity run free and play with different types of vegetables, e.g. with classic potatoes, sweet potatoes, beetroot or other seasonal vegetables that you find suitable.

Enjoy!

Baby version:

• 450 g zucchini

• 50 g carrots

• 1/2 onion (red or white)

• 1 clove of garlic

• 2 tbsp linseed

• 4 tbsp cornstarch (from potatoes or corn)

For the Adult version you can add:

• 1/2 bunch of parsley (smooth)

• 1 tsp salt

• 1 tsp pepper

• 1 tsp paprika powder

• 1/2 tsp cumin

1. Grate zucchini, put in a sieve, (salt a little if you like) and let drain for a few minutes.

2. Peel and grate the carrot and put it in a bowl.

3. Squeeze the zucchini well with your hands so that as much liquid as possible drips off and

   add them to the bowl.

4. Mix the peeled onion and garlic in a small food processor or chop finely with a knife and

   also add to the bowl.

5. Process flax seeds into flour in a small food processor or use flax seeds that have already been crushed and add to the vegetables together with the cornstarch and the spices.

6. Mix everything well and form patties by hand from 2 heaped tablespoons. Fry them on medium

   heat in a well-coated pan until golden brown on each side for about 5 minutes.

Bon appetit!