Carrot Zucchini Buffer

Serves 2, 4/5 per person  Calories: 397 per serving

Ingredients
4 medium sized zucchinis2 medium sized carrots2 spring onion finely chopped2 flaxseed eggs (2 tablespoons of ground flaxseed + 6 tablespoons of water), mix and stir4 tbsp corn starch8 sprigs 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.

Inspiration: Author: Kathrin Klaraslife, https://klaraslife.com/de/karotten-zucchini-puffer-vegan-gf/