Easy-Peasy Vegan Zucchini Hash Browns For A Healthy Meal

Zucchini Hash Browns
inspired by A. Hildman

 

Hey, everyone!
And welcome back to another Tasty Tuesday .
How are you doing today? My day was actually a productive one. Which is really good cause I have to admit I’m procrastinating way too much these days… I pledge to better myself in that way.
Today I had to rewrite my vita for the first time in…4 years! Gosh, I’m getting old. And I swear it felt like it took me ages. When did you need your vita for the last time? As you might have noticed by reading ti this point -which I hope you did- I didn’t need mine for such a long time. Maybe that should be my own personal wakeup call to finally finish uni… But enough with my whining, let’s get to todays recipe!

Ingredients
(serves 1-2)

• 2-3 Zucchini
• 1 Onion
•~1tbsp finely chopped parsley
• 80g flour
• 1 small tsp paprika spice
• salt and pepper
• oliveoil for frying

Instructions

Wash the zucchini and grate finely.
Peel the onion and grate also.
Now put all the ingredients exept the oil in a large enough bowl and stir shortly.
Heat up roughly 3 tbsp of oil in a frying pan (medium heat), put some of your dough in it (I like to take 1-2 tbsp) and roast it on each side for about 3-5 minutes until it gets crispy golden. Let drip of any extra oil on a piece of kitchen paper. Carry on like above with the rest of the hash browns.

You can now serve them as they are or top them with any dressing you like. I like to mix up a quick sauce to eat with them.
I just chop up a garlic clove and mix it with some soy yoghurt, salt, pepper and parsley.
Also did I mention that you can also use these little bad boys as burger pattys? Well if that isn’t great I don’t know what is.

 

 

So give this easy and totally fast dish a try and if you do so please let me know by instagramming it with #foodaroundthecorner.
Have a lovely day♥

 

 

You might also like: Vegan Minestrone

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