Fasting, healthy, filling!
MATERIALS
- 380 gr. zucchini, in pieces
- 300 g. potatoes, in pieces
- 100 g. carrots, in pieces
- 30 g. olive oil and a little more for greasing
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1 kg. sweet bukovo
- 1/2 tsp. sweet paprika
- 1 tbsp. salt and pepper, depending on your preferences
- 1 kg. cumin
- 60 g. chickpea flour
USEFUL ITEMS
pan non-stick paper fork bowl
EXECUTE
Step 1
Cover a baking sheet with non-stick paper and set aside. Put in the bucket 380 gr. pumpkins, in pieces, 300 g. potatoes, in pieces, 100 g. carrots, cut into pieces and chop 5 seconds/speed 6.
Step 2
Transfer the cut vegetables to the basket, over a bowl and with the back of a fork remove their liquids. Then put the cut and drained vegetables back into the bin.
Step 3
Add to the bucket 30 gr. olive oil, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1 teaspoon sweet bukovo, 1/2 teaspoon sweet paprika, 1 teaspoon salt, pepper, according to your preferences, 1 teaspoon cumin and cook 9 minutes /100°C/speed 1.
Step 4
Add to the bucket 60 gr. chickpea flour and mix 15 seconds/speed 3. Transfer the mixture to a bowl and set aside to cool. In the meantime, preheat the oven to 180°C.
Step 5
After the mixture has cooled, make 6 patties, about 85 g. each and place on the baking sheet. Lightly brush them on top with a little olive oil and transfer to the pan you prepared.
Step 6
Bake for 40 minutes (180°C), flipping at 20 minutes on the other side for better baking . Let them cool a little and serve.
Variations
1. Instead of chickpea flour, you can use whole wheat or whole wheat flour.
2. You can if you want to fry them instead of baking them in the oven
