Cauliflower and zucchini pancakes

You can never have enough flatbread! This recipe for cauliflower and zucchini pancakes is simple, quick and nutritious, especially because we added a tablespoon of ground milk thistle, which contains the natural substance silymarin, which acts as an antioxidant and helps regenerate and protect cells.

Prepare:

• 200 g coarsely grated zucchini
• 200 g mashed cooked cauliflower
• 50 g fresh breadcrumbs (approx. 1 roll)
• 30 g whole grain spelt flour
• a tablespoon of ground milk thistle
• grated cheese (preferably Gouda)
• eggs - beat the egg whites separately
• salt, marjoram

Fry the patties ideally in mustard oil.