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Indian zucchini pancakes

Indian zucchini pancakes

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)Egg, hen egg (organic, free range)2 (120 g)
Flaxseed (coarsely ground)Flaxseed (coarsely ground) 26 g
Salt, table salt, sea saltSalt, table salt, sea salt 1 Pinch(s)
Pepper (black)Pepper (black) 1 Pinch(s)
Curry powderCurry powder 2 ½ Tablespoon
CuminCumin 1 Tablespoon
Oregano (dried)Oregano (dried) 1 Tablespoon
Chives (frozen)Chives (frozen) 1 Teaspoon
Mozzarella (light)Mozzarella (light) 190 g
Curd cheese, low-fat curd cheese (light)Curd cheese, low-fat curd cheese (light) 150 g
Zucchini (fresh)Zucchini (fresh)1 ½ (315 g)

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 paper
Baking tray
Baking tray
Bowl
Bowl
Cutting board
Cutting board
Grater
Grater
Kitchen knife
Kitchen knife
Oven
Oven
Sieve
Sieve
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