Mexican vegetable pancakes

Mexican vegetable pancakes
Portions 4
1 estrella2 estrellas3 estrellas4 estrellas5 estrellas (1 votes, average: 5,00 of 5)
total time
25 min
total time
25 min
  • 1 grated onion
  • 1 grated potato
  • 2 grated Zucchini
  • 1 grated carrot
  • 2 cloves of garlic mashed
  • 1/4 cup chopped fresh cilantro
  • 1/2 Cup flour
  • 3 little beaten eggs
  • 1/3 cup oil
  • sour cream and tomato sauce, to serve
  1. Dry the excess moisture from the vegetables, grated with absorbent paper and mix them in a bowl with the garlic and cilantro. Sprinkle over the flour, stir well and add the beaten eggs; pepper to taste and stir to combine.
  2. Heat oil in a large skillet and pour half of the mixture trying to extend it towards the walls of the pan until it covers all your fund. Setting the pancake during 4-5 minutes until golden brown at the bottom, turn it over and, When set on the other side, Remove and drain on absorbent paper. Set the other pancake in the same way.
  3. Cut the two pancakes into wedges and serve with cream and ketchup on top; accompany with a seasoned green salad.
Recipes easy to https://recetasdecocinafaciles.NET /

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