- Prep Time: 10 minutes
- Cook Time: 15 minutes
Carrot Pancakes
Fast vegetarian lunch - carrot pancakes in a vegetable dressing.
Ingredients
- eggs - 2
- milk - 400 ml
- oil - 2 spoons
- vegetable seasoning - 1 pinch
- plain flouf - 200 g
- fat - for the pan
- carrots - 3
- basil - 1 spoon, chopped
- asparagus - 4 stems
- sugar peas - 50 g
- red pepper - 1
- yellow pepper - 1
- green pepper - 1
- spring onion - 1 bunch
- young carrots and herbs - for decoration
Instructions
- Whisk the eggs with milk, 1/2; teaspoon oil and vegetable seasoning. Then gradually add flour and mix it until smooth. Peel the carrots and finely grate it. Add carrot and basil into smooth dough and mix thoroughly. Smear the pan with fat and fry gold pancakes on it.
- Clean the asparagus and peas and briefly scald it in hot water. Strain and allow draining. Cut in smaller pieces if necessary. Remove the seeds from peppers, rinse them and cut them in large pieces. Clean the onion and cut it in thicker slices. Heat the remaining oil in a deep pan and braise the vegetables in it.
- Roll the pancakes into cones and fill them up with vegetables. Divide onto plates and garnish with boiled young carrots and herbs.
