Crispy vegetable pancakes with herb-yoghurt
Todays' lunch. I was so delighted to see the sun again that I immediately thought of a light meal. Apple and zucchini make the pancakes beautifully succulent and the onion brings in a more hearty note.
For 2 persons:
5-6 tbsp. flour
2 tbsp. soy-milk
8-10 oz. soy-yoghurt (250g)
1 dash of lemon juice
Peel and wash the potatoes. Coarsely grate them together with the apple and zucchini. Cut finely the onion. Mix flour and soy-milk and season well. Form 8-10 pancakes out of the bulk and roast them crsipy at medium heat.
For the herb-yoghurt: stir smooth the yoghurt with some lemon juice. Chop and add the herbs and season well.
Arrange everything and enjoy the blue sky ;-)