Low-Carb Vegetable Pancakes

Ingredients

• 1 cucumber
• Salt
• 2 Garlic cloves
• 300 g Yogurt (3.5% fat)
• 2 tsp lemon juice
• Pepper
• 2 tbsp olive oil
• 2 sprigs dill
• 2 carrots (125 g each)
• 2 small zucchini (200 g each)
• 2 Spring Onions
• 3 tbsp chickpea flour (15 g)
• 2 Eggs
• nutmeg
• 3 tbsp Rapeseed oil

Instructions

1. 1.

   For the tzatziki, peel, wash and roughly grate the cucumber. Salt it and let sit for about 10 minutes, then drain the liquid. Meanwhile, peel and chop the garlic, mix with the cucumber and yogurt.

2. 2.

   Mix the tzatziki with lemon juice, pepper and olive oil. Wash the dill, pat dry, set aside a few sprigs, chop the rest and stir into the tzatziki. Chill.

3. 3.

   For the low-carb vegetable pancakes, peel and grate the carrots and zucchini, squeeze out excess moisture and let drain. Trim and finely slice the spring onions.

4. 4.

   Combine the spring onions with the grated carrot and zucchini, fold in chickpea flour and eggs. Season the mixture with salt, pepper and a pinch of freshly grated nutmeg.

5. 5.

   Heat rapeseed oil in a large pan. Shape 12 small flat pancakes from the vegetable batter and fry them on medium heat for 4–5 minutes per side until golden brown. Remove and drain briefly on kitchen paper. Serve the pancakes with tzatziki and sprinkle with the remaining dill sprigs.