Lunch
Herbed Zucchini and Potato Patties (Vegan & Gluten-Free)
These golden, crispy pancakes are bursting with fresh herbs and nourishing ingredients. Perfect for a light lunch or a tasty snack, they are completely vegan and gluten-free!
Total time: ⏱ 30 min🍽 4 servingsDifficulty: EasyPreparation time: Not specifiedCooking time: Not specified
Nutritional values have not been calculated for this recipe.
Herbed zucchini and potato pancakes with a touch of plant-based cream
Ingredients
- 2 medium potatoes, peeled and grated
- 1 medium zucchini, grated
- 2 tablespoons chopped parsley
- 2 tablespoons gluten-free flour (e.g. rice or chickpea flour)
- 1 tablespoon cornstarch or ground flaxseed
- 1 clove garlic, chopped
- Salt and pepper, to taste
- Olive oil for cooking
Preparation steps
- Grate the potatoes and zucchini. Wrap them in a clean cloth and squeeze to remove excess moisture.
- In a bowl, mix the grated vegetables with the parsley, garlic, flour, cornstarch (or flaxseed), salt and pepper.
- Mix well until you obtain a thick paste. Add a little more flour if the dough is too wet.
- Heat the olive oil in a pan over medium heat.
- Take about 2 tablespoons of dough, form patties and place them in the pan.
- Cook for 3 to 4 minutes on each side until golden brown and crispy.
- Remove and place on absorbent paper to remove excess oil.
- Serve hot with vegetable sour cream or plant-based yogurt.
Chef’s tip
For even crispier pancakes, add a tablespoon of sesame seeds to the dough.
