This week I would like to introduce – SoMeat Zucchini and Creamy Parsley Potato Pancakes. Recently, I’m loving potato pancakes. They are so easy to prepare and comfort the stomach while the season changes. Additionally, parsley has antibacterial properties and it strengthens the immune system. Let’s try for a healthier tomorrow!

SoMeat Zucchini and Creamy Parsley Potato Pancakes

Serves 2 people
time: 10 min

Ingredients

SoMeat - Plant- Based Mince 100g
Potatoes 4
Zucchini 1
Soy Yoghurt 200g
Parsley
Salt and Pepper
Flour 2 tablespoons
Vegetable Oil
SoMeat Zucchini and Creamy Parsley Potato Pancakes

Recipe

1

Peel and finely grate the potatoes into a large bowl.

Peel and finely grate the potatoes into a large bowl.

2

Wash and grate the zucchini. Then add to the grated potatoes.

Wash and grate the zucchini. Then add to the grated potatoes.

3

Add the SoMeat to the bowl with the grated potatoes and zucchini.
Then mix them.

Add the SoMeat to the bowl with the grated potatoes and zucchini.
Then mix them.

4

Add two tablespoons of flour, salt and pepper. Mix all together.

5

Heat the vegetable oil in the bottom of a frying pan.

6

Drop about 2-3 tablespoons of the potato – zucchini mix onto the heated vegetable oil. And flatten it to make a pancake.

Drop about 2-3 tablespoons of the potato - zucchini mix onto the heated vegetable oil. And flatten it to make a pancake.

7

Fry the pancake , turning once, until brownish. (2 min one side) And set aside.

Fry the pancake , turning once, until brownish. (2 min one side) And set aside.

8

Chop the parsley.

9

Pour soy yoghurt into a small bowl and add the chopped parsley. Mix them and season to taste.

Pour soy yoghurt into a small bowl and add the chopped parsley. Mix them and season to taste.

10

Put the SoMeat Zucchini Potato Pancake on the plate and spread the parsleyyoghurt mix on the pancake.

Enjoy !

Enjoy !

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