Vegetable pancakes with thyme
2 servings
20 minutes
Thyme vegetable pancakes are a harmony of flavors and aromas inspired by European culinary traditions. Crispy on the outside and tender on the inside, they combine the natural sweetness of carrots, the softness of potatoes, and the freshness of zucchini. Thyme adds light spicy notes to the pancakes, deepening and refining their taste. This dish is perfect for breakfast or a light dinner and can be served with sour cream to soften the texture and complement the flavor. Historically, vegetable pancakes have been popular in various European countries as a simple yet nutritious dish for the whole family. They can be prepared quickly and easily, and the versatility of the recipe allows for experimentation with ingredients to create new variations. Regardless of the season, these pancakes will bring comfort and warmth to your home.
1
Peel the potatoes, grate them on a medium grater, let them sit, and squeeze out the excess liquid.
- Potato: 200 g
2
Grate the zucchini on a medium grater.
- Courgette: 100 g
3
Clean and grate the carrot on a medium grater.
- Carrot: 100 g
4
Chop the green onion finely.
- Spring onion: 10 g
5
Combine the grated vegetables, add the egg, flour, green onion, thyme leaves, season with salt and pepper, and knead until smooth.
- Chicken egg: 1 piece
- Wheat flour: 40 g
- Spring onion: 10 g
- Thyme: 3 g
6
Prepare the pancakes; heat 2 tablespoons of olive oil in a pan, fry the pancakes over medium heat for 2 minutes, flipping them.
- Olive oil: 50 ml
7
Serve with sour cream.
- Sour cream: 135 g
