Camembert mango bread
Finely chop half the portion of the mango and the chives and put them in a bowl together with the curd and curry powder. Season with salt and pepper. Slice the...
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Indian zucchini pancakes
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Preparation time:
30 min
Difficulty level:
Simple
Portion:
1
Nutritional values:
890
Calories
32 g
Carbohydrates
90 g
Protein
43 g
Fat
Ingredients:
 | Egg, hen egg (organic, free range) | 2 (120 g) |
 | Flaxseed (coarsely ground) | 26 g |
 | Salt, table salt, sea salt | 1 Pinch(s) |
 | Pepper (black) | 1 Pinch(s) |
 | Curry powder | 2 ½ Tablespoon |
 | Cumin | 1 Tablespoon |
 | Oregano (dried) | 1 Tablespoon |
 | Chives (frozen) | 1 Teaspoon |
 | Mozzarella (light) | 190 g |
 | Curd cheese, low-fat curd cheese (light) | 150 g |
 | Zucchini (fresh) | 1 ½ (315 g) |
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Category: Health & Fitness
Category: Health & Fitness
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Preparation:
Step 1:
Finely grate the zucchini with a kitchen grater. Then put in a colander, salt and carefully squeeze out the liquid.
Step 2:
Preheat the oven to 200 °C top/bottom heat and line a baking tray with baking paper.
Step 3:
Finely chop the Mozzarella and place in a bowl with the chives, zucchini, eggs, pepper, flaxseed, cumin and curry powder and mix well.
Step 4:
Portion pancakes of equal size on the baking sheet and bake for about 25 minutes until golden brown.
Step 5:
Meanwhile, season low-fat curd with salt, pepper and oregano. Add a little more water according to consistency and mix well. Serve the finished dip with the pancakes.
Macronutrient distribution:
The recipe Indian zucchini pancakes is composed of the following macronutrients.
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Kitchen utensils needed:
Baking paper
Baking tray
Bowl
Cutting board
Grater
Kitchen knife
Oven
Sieve
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