Healthy vegetable fritters: quick dish for lunch and dinner
Fall vegetables can be used to make not only salads but also delicious, healthy cutlets and pancakes. Potatoes, beets, and cabbage are best suited for cooking.
- eggs - 1 pc.
- flour - 1-2 tbsp
- salt, pepper - to taste
- greens - a bunch
Method of preparation:
1. Grate raw vegetables and add salt. Let stand and squeeze out excess moisture. Young cabbage should not be squeezed.
2. Add eggs, flour, spices, and herbs and mix.
3. Fry the pancakes over medium heat.
Serve with arugula, poached eggs, salted fish, caviar, and yogurt.
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