Zucchini Möhren buffer – the delicious Gemüsepuffer
There are dishes that just something. So, emotionally. Alone with your name comfort and well-being resonates automatically with before you even have the spoon in Hand. You have just a little homely. I'm with buffers of all kinds so, whether it's potato pancakes or vegetables, buffer, I could clean and love the fact that they taste cold, so delicious. What makes them also incredibly versatile.
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This vegetable buffer recipe I have provided with Zucchini and carrots, because we're in the middle of the season and me Zucchini and carrots from all sides, smile at. Thanks dear neighbors, the two flutter sometimes even just into the house. Even the Zucchini and the carrots taste are an unbeatable couple.
ZUCCHINI CARROTS MADE THE BUFFER VERY EASILY
As You know, I'm someone who wants to hold it when cooking very easy. I will therefore omit the Zucchini-carrots-buffers, the salts of the vegetables and then squeeze out the liquid. My method is a little more binder and just keep the Fry, the patience, the small Buffer is automatically stability 😉 . You portioni easy, as is the case with all buffer recipes, the tablespoon directly in the pan. And you can be the first page, so the first 5 minutes in calm sizzle.
THE POTATO BINDER TRICK
In my Zucchini-carrots-buffer I have been added to a boiled potato for two reasons: firstly, it is in cooked Form another binder, and on the other it enriches the buffer with valuable vitamins. Actually, there's a reason I potatoes love, and whenever it comes, they will be used.
A DIP FITS IN PERFECTLY WITH THE ZUCCHINI CARROTS BUFFER
As a side dish, we eat by the way, mostly quark with Herbs and a green salad to the Zucchini-carrots-buffer, but you can, of course, also great as a side dish to meat or fish. Perfect Dip recipes are my herb quark with fresh herbs and lemon , or my Greek Tzatziki.
If You desire to vegetarian patties you get, here is another recipe of mine chickpea patties with carrots and Feta.
Zucchini carrots buffer - the delicious vegetable buffer
- 450 g (approx.) Zucchini, like Bio - washed and coarsely grated
- 200 g of carrots - peeled and coarsely grated
- 2 Eggs - Size M
- 1 potato, large - variety no matter
- 1 onion, medium size - very small cut
- 1-2 cloves of garlic - very small cut
- 2 TBSP parsley, freshly - chopped fine
- 4 TBSP oatmeal
- 6 TABLESPOONS of breadcrumbs - like from the bakery or homemade
- 1 Splash Of Lemon
- 1 teaspoon granulated vegetable broth
- 1 TSP salt
- 1/2 TSP pepper - ground
- 4-6 TBSP vegetable oil - for Frying
- First peel You get the potato, cut them in small cubes and cook them for about 10 minutes in lightly salted water until soft, so they mash with a fork can.
- The Zucchini and wash the carrots , peel. Both with a Grater coarse grate and into a bowl to give.NOTE: If you like, You can the Zucchini and carrots still Express, if you have too much fluid is pulled in. The mass is then a little bit tighter.
- Then cut You, the onions, the garlic and the parsley small.
- Now You give all the other ingredients to the Zucchini and carrots and vermengst it all together: The mashed potato, the 2 eggs, the onion, the parsley, the garlic, 1 dash of lemon juice, 4 TABLESPOONS of oatmeal, 6 TABLESPOONS breadcrumbs, 1 TSP salt, 1 TSP granulated broth, 1/2 TSP pepper ground.
- In a very large nonstick pan is heated, You now have 2 TABLESPOONS of vegetable oil, portioni, the buffer mass with two tablespoons (of a EL draws, the other EL strips) in the pan and press the Batter a little flat.
- Each page You should be at medium heat for about 5 minutes to fry and the first 5 minutes/first side not apply.IMPORTANT: The mass contains a relatively large amount of water through the vegetables and is not so stable. Therefore, You should avoid hectic and for the first page, so about 5 minutes, be patient, then Your buffer is strengthened. Otherwise, it may be that he disintegrates You.
- I wish You a good appetite!