2 courgettes-2 onions-2 cloves of garlic-2 carrots, medium size-about 20 stems of parsley-3 tablespoons apple pie-1 tablespoon of flaxseed- 2 tablespoons of Tahin-1 ½ teaspoon sea salt-some black pepper-1 tbsp sesame-1 cup of oatmeal, pithy-9 tbsp whole spelled semolina-1 teaspoon of coconut oil-
This is the name of the dish we have chosen for you; Heart of Zucchini Puffer.
You can also prepare these zucchini buffers in a wonderful way if you do not want to have a lavish dinner or store too many carrots and zucchini in your fridge (or outside of it) that need to be used up urgently.
2 cloves of garlic
2 carrots, medium size
about 20 stems of parsley
3 tablespoons apple pie
1 tablespoon of flaxseed
2 tablespoons of Tahin
1 ½ teaspoon sea salt
some black pepper
1 tbsp sesame
1 cup of oatmeal, pithy
9 tbsp whole spelled semolina
1 teaspoon of coconut oil
Heart of Zucchini Puffer
First grate both the zucchini and the carrots into fine pieces. Then cut the onions and garlic cloves into very fine pieces as well. Chop the parsley into larger pieces and put everything together in a large mixing bowl.
Now add all other ingredients except for the coconut oil and mix everything into a coherent dough. This should be moist, but quite coherent. Heat the coconut oil in a pan and, if you have it, prepare either desserts or a burger press.
Once the coconut oil is hot, you can fry the first zucchini buffers: Put the dessert ring in the pan, spoon some of the mass into it (depending on the desired thickness 1-2 tablespoons) and squeeze them a little, so that the buffer does not fall apart when turning.
Loosen the dessert ring and fry the resulting buffer for a few minutes from both sides until it has turned golden brown. Continue with the other buffers until the dough is used up. Depending on the thickness of your buffers you will receive more or less finished copies – I got 9-10 out.
Serve and enjoy!
We recommend for you: Christmas chocolate balls