Crispy Vegetable Pancakes

Ingredients

• 1 small onion
• 2 Garlic cloves
• 200 g fresh tomatoes
• 1 tbsp butter
• 0.5 tsp Sugar
• Salt
• black pepper (freshly ground)
• 1 sprig thyme
• 2 small zucchini
• Salt
• 2 carrots
• 1 onion
• 4 stems fresh herbs (e.g., flat-leaf parsley, chervil, thyme)
• 2 tbsp rolled oats
• 2 tbsp wheat flour (Type 405)
• 2 Eggs
• Salt
• black pepper (freshly ground)
• 1–2 tbsp clarified butter

Instructions

1. 1.

   For the tomato sauce, peel and finely dice the onion and garlic cloves. Wash and dice the tomatoes.

2. 2.

   Heat butter in a pan, sauté the onions and garlic until translucent. Add the tomatoes, increase heat and brown them. Sprinkle sugar over the mixture and let it caramelize. Season with salt and pepper, add thyme, and simmer gently on low heat for 30 minutes, adding water as needed.

3. 3.

   Meanwhile, wash the zucchini thoroughly, grate coarsely, mix with a little salt, and let sit for several minutes. Peel and grate the carrots. Dice the onion. Rinse the herbs, pat dry, and chop.

4. 4.

   Squeeze out excess moisture from the grated zucchini and combine with the carrot and onion mixture. Add oats, flour, eggs, and herbs; season generously with salt and pepper and mix well.

5. 5.

   Heat clarified butter in a large pan. Drop spoonfuls of batter (1–2 tbsp each) into the pan, shaping them into small cakes, and fry until golden brown on both sides.

6. 6.

   Serve the tomato sauce on four plates and arrange the crispy vegetable pancakes on top.