Zucchini-carrot-potatoe pancakes with oyster mushrooms

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Peel and finely chop the onion. Heat the fat and fry the onion in it until it is glassy. Add cream and let it boil down to half. Peel and wash carrots and potatoes. Wash the zucchini.

2. 2

   Grate everything roughly, add egg. Wash fresh coriander, dab dry, put something aside for garnishing, chop finely and add to the grated vegetables. Season with salt and pepper. Heat 4 tablespoons of oil in a frying pan and bake 6 small buffers from the vegetable mixture until golden brown. Clean the oyster mushrooms, possibly halve them. Wash and quarter the cherry tomatoes. Heat the rest of the oil in a pan and fry the oyster mushrooms. Season with salt and pepper. Add the tomatoes and toss briefly. Wash the chives, put some aside for garnishing and cut into fine rolls.

3. 3

   Heat the rest of the oil in a pan and fry the oyster mushrooms. Season with salt and pepper. Add the tomatoes and toss briefly. Wash the chives, put some aside for garnishing and cut into fine rolls. Season cream sauce with salt and pepper. Arrange buffers with the vegetables and cream sauce on plates. Sprinkle with chives and garnish with remaining chives and coriander

4. 4

   Per person approx. 3270 kJ/ 780 kcal