Vegetable pancakes with salmon

1 serving

25 minutes

The recipe was shared with us by the brand chef of the Barceloneta restaurant, Alexey Pavlov.

Energy value per serving

• Calories: 546
• Proteins: 18.3g
• Fats: 42.2g
• Carbohydrates: 23.3g

Ingredients

• Cauliflower: 50 g
• Broccoli cabbage: 50 g
• Zucchini: 40 g
• Oyster sauce: 10 ml
• Wheat flour: 10 g
• Parsley: 4 g
• Sun-dried tomatoes: 10 g
• Sea salt: 2 g
• Ground paprika: 1 g
• Egg yolk: 2 pc
• Sour cream: 25 g
• Lightly salted salmon: 30 g
• Vegetable oil: 25 ml
• Spinach: 25 g

Cooking steps

1. Dice the cauliflower, broccoli, zucchini, and sun-dried tomatoes.

   Required ingredients:

   • Cauliflower: 50 g
   • Broccoli cabbage: 50 g
   • Zucchini: 40 g
   • Sun-dried tomatoes: 10 g

2. Finely chop the parsley.

   Required ingredients:

   • Parsley: 4 g

3. Mix all ingredients and add oyster sauce, egg yolk, flour, and salt.

   Required ingredients:

   • Cauliflower: 50 g
   • Broccoli cabbage: 50 g
   • Zucchini: 40 g
   • Sun-dried tomatoes: 10 g
   • Parsley: 4 g
   • Oyster sauce: 10 ml
   • Egg yolk: 2 pieces
   • Wheat flour: 10 g
   • Sea salt: 2 g

4. In a heated pan with vegetable oil, place the vegetables in a ring mold, press with a spoon to form a pancake, and fry until golden brown. Then heat in the oven at 180 degrees for 5 minutes.

   Required ingredients:

   • Vegetable oil: 25 ml

5. Place the pancake in the center of the plate, accompanied by slices of lightly salted salmon, optionally with poached eggs and sautéed spinach. Serve with sour cream.

   Required ingredients:

   • Lightly salted salmon: 30 g
   • Sour cream: 25 g
   • Spinach: 25 g