Ingredients:
For the green pea hash browns (4 pieces):
- 107 g grated zucchini
- 1 head of red onion (cleaned 41 g)
- 2 cloves of garlic (cleaned 4.5 g)
- 40 g Mill & Folks Green pea flour
- 2.5 g of Mill & Folks Golden flax seed flour
- Himalayan salt, ground black pepper, chilli and herbs to taste
- fresh parsley leaves
- a few drops of lemon juice
- coconut oil for baking
For the red lentil hash browns (4 pieces):
- 107 g grated zucchini half a head of onion (cleaned 41 g)
- 2 cloves of garlic (cleaned 4.5 g)
- 40 g of Mill & Folks Red lentil flour
- 2.5 g of Mill & Folks Golden flax seed flour
- Himalayan salt, ground black pepper, chilli and herbs to taste
- fresh parsley leaves
- a few drops of lemon juice
- coconut oil for baking
For the salad (4 servings):
- 100 g boiled black beans (dry 50 g)
- radishes (95 g)
- cucumber (200 g)
- tomatoes (150 g)
- capsicum (73 g)
- carrot (120 g)
- bell pepper (40 g)
- onion (70 g)
- hot pepper (12 g)
- spring onion (60 g)
- 1 tablespoon of cold-pressed pumpkin seed oil (8 g)
- a few drops of lemon juice baby spinach (3 g)
- iceberg lettuce (10 g)
Preparation:
Grate the zucchini (with a large holed grater) and sprinkle salt on it. Cut the onion into small pieces, squeeze the garlic and mix them with the zucchini. Let it settle for 30 minutes. Do not pour out the juice, you will need it. Mix in the other ingredients and let them settle as well for 10 minutes. If required, you can use the juices from the zucchini to make the mixture softer. Shape it into 4 flat pies with wet hands and fry them in thin oil on a medium setting. For the salad, slice the vegetables according to your taste, mix and pour a few drops of pumpkin seed oil and lemon juice over them. It's best to eat it fresh.
