Vegetable pancakes with salmon

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

Finely chop the parsley.

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

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.

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.