Vegetable Pancakes - Healthy Recipes

Vegetable pancakes with cucumber and yogurt salad

Particularly recommended for working people!

Ingredients for 4 pieces:

For the filling:

½ onion

200 g mushrooms

300 g broccoli

1 teaspoon olive oil

100 g peeled, strained tomatoes (from the tin)

salt, pepper

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Ingredients for the pancakes:

50 g spelled flour

125 ml low-fat milk

Salt, parsley

1 egg

1 tbsp rapeseed oil

Ingredients for the salad:

150 g yogurt (1%)

½ teaspoon mustard

balsamic vinegar

Garlic, caraway (unground), dill

300 g cucumber

Preparation:

• Peel onions and cut them into fine pieces. Clean the mushrooms and cut into thin leaves. Wash and clean the broccoli, cut into small florets, stew in a little water for one to two minutes and strain.
• Heat the oil in a non-stick pan, fry the onions, then the mushrooms, add the tomatoes and broccoli, bring to the boil and season with salt and pepper.
• For the pancakes, mix together flour, milk, a little salt and chopped parsley, stir in the egg and let the dough rest for ten minutes. Heat oil in a coated pan and bake four pancakes from the dough on both sides. Then coat the pancakes evenly with the vegetable filling and roll up.
• For the salad, make a marinade of yogurt, mustard and balsamic vinegar, pressed garlic, caraway seeds and dill. Wash, clean, slice or slice the cucumber, mix with the marinade and serve with the pancakes.

ingredients	Nutritional values per serving (approx.)	ingredients	Nutritional values per serving (approx.)
Energy (kcal)	325	Carbohydrates (g)	31
Protein (g)	22nd	Dietary fiber (g)	11
Fat (g)	12	Cholesterol (mg)	125

This recipe comes from the brochure Proper nutrition in everyday office life from the Ministry of Health and the Austrian Agency for Health and Food Safety (AGES).