Zucchini Curry Schmarrn

Name: Zucchini Curry Schmarrn
Total time: 40 min
Yield: 2 Portions
Ingredients: 4 Carrots, medium-sized; 0.25 Zucchini; 1 Egg; 100g Yogurt; 3tbsp. Chives, freshly chopped; 2tbsp. Coconut flakes; 55g Wholemeal spelt flour; 3tbsp. Sesame oil; 0.25tsp. Cinnamon, Ground; 1tsp. Curry Powder; 1pinch Sea Salt, Coarse

30—40 Min

Curry Powder

Kaiserschmarrn is a classic Austrian shredded pancake dessert, but Schmarrn can also be enjoyed in savory dishes, too. Served with vegetables and seasoned with delicious spices, it's a wonderfully fluffy, tasty and irresistible dish. Curry powder is perfect for this recipe as the refined mix of piquant spices gives the Schmarrn an exotic flavor.

Ingredients 2 Portions

4 Carrots, medium-sized
0.25 Zucchini
1 Egg
100 gYogurt
3 tbsp.Chives, freshly chopped
2 tbsp.Coconut flakes
55 gWholemeal spelt flour
3 tbsp.Sesame oil
0.25 tsp.Cinnamon, Ground
1 tsp.Curry Powder
1 pinchSea Salt, Coarse

Preparation

1
Finely grate the carrots and zucchini.
2
Combine the egg, yogurt, sea salt, chives, ground cinnamon, curry powder and coconut flakes and grated vegetables. Add flour and stir until smooth.
3
Heat the oil in a pan and add the mixture in an even layer.
4
Fry the pancakes on both sides over a medium heat until golden brown. Then use a knife or spoon to divide into bite-sized pieces, dish out onto plates and enjoy.