Zucchini Potato Fritters

Ingredients

• 500 g waxy potatoes
• 2 carrots
• 1 Zucchini
• 15 g chickpea flour (1 tbsp)
• Salt
• nutmeg
• 2 tbsp olive oil
• 1 Organic lemon
• 80 g Arugula (1 bunch)

Instructions

1. 1.

   Peel the potatoes. Wash and clean the carrots and zucchini. Grate everything coarsely and mix with the flour. Season with salt and freshly grated nutmeg.

2. 2.

   Heat oil in a pan and add portions of the potato mixture. Gently press flat and fry for about 6 minutes per side over medium heat.

3. 3.

   Meanwhile, wash the lemon with hot water, pat dry and cut into slices. Wash and spin dry the arugula. Arrange the zucchini and potato fritters on 4 plates and garnish with arugula. Serve with lemon slices.