Vegetable Fritters with Moringa & Lemon/Mint Sourcream
- Vegetarian - Gluten free
Preparation time: 60 minutes - Difficulty: easy
- 400 g carrots
- 400 g zucchini
- 2 cloves garlic
- 2 red onions
- 2 eggs
- 1 tbsp moringa powder
- 3-4 tbsp flour
- 3 tbsp olive oil
- 2 tbsp sunflower seeds
- 2 tbsp hemp seeds
- salt, pepper
Sourcream:
- 250 g natural yogurt
- 100 g sour cream
- 1 lime, juice and zest
- 3 stalks of Moroccan mint
- fleur de sel, fresh ground pepper
Preparation Fritters:
Baking tray with baking paper, preheat oven - 200 degrees top & bottom heat.
Zucchini and carrots, wash and coarsely grate into bowl.
Sprinkle with 1 tsp salt, knead and let stand for at least 15 minutes.
In the meantime, finely chop the onions, press the garlic and set aside.
Now put the zucchini and carrots in a fine sieve or clean kitchen towel and squeeze out the liquid well.
Put the vegetables in a bowl and add all the ingredients except sunflower seeds and hemp seeds, stir well and season with salt and pepper.
Using a sauce spoon or ice cream scoop, form fritters from the mixture, sprinkle with hemp seeds and sunflower seeds on both sides and place on baking sheet.
Bake for approx. 35 minutes on the middle shelf, check in between times and turn your fritters if necessary.
Alternatively, you can of course fry them in a pan with oil, then you don't need to add oil to the mixture.
For the sour cream:
Mix sour cream and yogurt and season with fleur and pepper.
Wash the lime hot, grate the peel and squeeze.
Cut mint leaves into fine strips and mix everything into the cream. Garnish with fresh mint leaves.
It tastes especially delicious with: Tomato salad, of course from our garden !