Ingredients (to make about 20 pancakes, depending on size):
1 carrot
1 zucchini or squash
Want more news, videos and stories? Join the Haredim 10 WhatsApp channel >>
1 red bell pepper
1/2 white onion
1 potato
Celery stalk
Salt and ground black pepper
2 eggs
3 tablespoons bread crumbs
2-3 tablespoons olive oil
Ingredients for making garlic yogurt dip
2 tablespoons yogurt
One and a half tablespoons of mayonnaise
2 cloves of garlic
Salt and ground black pepper
Chopped herbs – parsley, rosemary leaves and a little thyme.
1/2 squeezed lemon
How to prepare:
1. Preheat oven to 180 degrees.
2. Chop all the vegetables using a food chopper (the original Master Slicer) to finely chop the vegetables.
3. Add the remaining ingredients to the chopped vegetables, mix and set aside.
4. Take a baking sheet and line it with baking paper, brush with a little olive oil.
5. Take the mixture and start forming pancakes and place on the baking paper. Bake for 15-20 minutes until the pancakes are golden.
How to make garlic yogurt dip:
Place all the dip ingredients in the Master Slicer and mix well until all the herbs are well chopped.
Serve alongside the pancakes.
Want to make pancakes quickly? Use Master Slicer - The perfect sous chef for all the cuts and slicing in the kitchen. If you don't have a Master Slicer, finely chop the herbs. Mix all the ingredients together until you get a uniform texture.
