FOR 4 PEOPLE
- 400 g Zucchini
- 1 bunch of spring onions
- 4 sprigs each of mint and parsley
- 2 eggs (size M)
- 100 grams of wheat flour
- salt
- pepper from the grinder
- 1 small cucumber
- 300 grams of tomatoes
- 4 sprigs of basil
- 4 tbsp olive oil
- 2 tbsp white wine vinegar
1. Clean and wash the courgettes, cut off the ends and grate coarsely with a grater. Wash the spring onions and cut into thin rings. Wash and roughly chop the mint and parsley. Mix in the courgettes, spring onions and herbs. Whisk the eggs with the flour and mix with the vegetables . Season generously with salt and pepper.
2. Wash the cucumber, cut in half, deseed and slice. Wash tomatoes and cut into wedges. Wash and chop the basil. Mix 1 tbsp oil with vinegar and season with salt and pepper. Mix the tomatoes, cucumber and basil with the oil and vinegar dressing.
3. Heat the remaining oil in a coated pan. Fry small pancakes from the zucchini-egg mixture. Serve the hot pancakes with the salad .
300 kcal per person, 16 g fat M approx. 40 minutes
