Vegetable pancakes in tomato sauce with pumpkin seeds

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

Then squeeze the juice and add flour.

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.

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.

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