Serves 2, 4/5 per person Calories: 397 per serving
Ingredients 4medium sized zucchinis2medium sized carrots2spring onion finely chopped2 flaxseed eggs (2tablespoons of ground flaxseed + 6 tablespoons of water), mix and stir4tbsp corn starch8sprigs of parsley choppedSea salt and ground pepperPinch of cinnamonOlive oil to sauté
Instructions Grate zucchinis (towel dry) and carrots. Let it stand for 10 minutes. Dry zucchini make the buffers crisper.Put all ingredients in a bowl and mix. Let it rest for 5 minutes. Heat the oil in a pan and add 1-2 tbsp zucchini mass to the pan.Brown the buffers on both sides until golden brown.Serve with a salad and dip.
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