Zucchini and carrot pancakes
Summer pancakes with tender courgette, sweet carrot and nutty millet – for a healthy and light midday meal option.
Preparation
Step 1
100 g cooked millet – ¼ courgette – 1 carrot – 1 egg – ½ tsp pepper – 1 tbsp chopped parsley – 2 tbsp olive oil
Wash the courgette, wash and peel the carrot. Grate the vegetables. Mix the cooked millet with grated vegetables and egg, and season with pepper and parsley. Shape into small pancakes and fry in olive oil until golden brown.
Step 2
½ red pepper – 1 tomato – ¼ onion – 1 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp lemon juice
Slice the pepper, tomato and onion and mix with the Kikkoman Soy Sauce, olive oil and lemon juice. Serve with the pancakes.
Recipe-ID: 1310
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100 g cooked millet – ¼ courgette – 1 carrot – 1 egg – ½ tsp pepper – 1 tbsp chopped parsley – 2 tbsp olive oil
Wash the courgette, wash and peel the carrot. Grate the vegetables. Mix the cooked millet with grated vegetables and egg, and season with pepper and parsley. Shape into small pancakes and fry in olive oil until golden brown.
½ red pepper – 1 tomato – ¼ onion – 1 tbsp olive oil – 1 tbsp Kikkoman Naturally Brewed Soy Sauce – 1 tbsp lemon juice
Slice the pepper, tomato and onion and mix with the Kikkoman Soy Sauce, olive oil and lemon juice. Serve with the pancakes.
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