Vegetable pancakes in tomato sauce with pumpkin seeds

1 serving

30 minutes

Recipe from Fornetto restaurant

Energy value per serving

• Calories: 641.2
• Proteins: 10.9g
• Fats: 37.2g
• Carbohydrates: 64.8g

Ingredients

• Olive oil: 30 ml
• Zucchini: 150 g
• Carrot: 100 g
• Potato: 120 g
• Wheat flour: 30 g
• Salt: 5 g
• Tomato puree: 30 g
• Peeled pumpkin seeds: 5 g
• Olives: 30 g

Cooking steps

1. Grate the carrot, potato, and zucchini on a large grater. Add salt and let it sit for 5 minutes.

   Required ingredients:

   • Carrot: 100 g
   • Potato: 120 g
   • Zucchini: 150 g
   • Salt: 5 g

2. Then squeeze the juice and add flour.

   Required ingredients:

   • Wheat flour: 30 g

3. Shape the pancakes and fry on medium heat until golden brown on each side for 2 minutes. Finish cooking in the oven for 10 minutes at 180 degrees.

   Required ingredients:

   • Olive oil: 30 ml

4. Reduce the tomato puree to a thick consistency and add salt. Roast the pumpkin seeds for 3 minutes. Serve the puree and pancakes on a plate.

   Required ingredients:

   • Tomato puree: 30 g
   • Salt: 5 g
   • Peeled pumpkin seeds: 5 g

5. Decorate with olive oil, roasted pumpkin seeds, and crushed dried olives.

   Required ingredients:

   • Olive oil: 30 ml
   • Peeled pumpkin seeds: 5 g
   • Olives: 30 g