Potato and zucchini galette with caraway and mustard seeds
Ingredients
Instructions
- 450 g Raw potatoes (Marilyn variety)
240 g Raw courgettes - Salt
- Ground pepper
- 3 to 4 tbsp. tablespoons olive oil
- 2 to 3 tbsp. coffee Caraway seeds
- Mustard seeds (a little)
- Fresh nutmeg
- We peel the potatoes then we wash them, we do the same with the courgettes (without peeling the latter).
- We grate them using a large grater.
- We mix everything well then salt and pepper.
- We add the caraway seeds directly into the mix.
- In a frying pan, we for the olive oil and as soon as it is hot, we add half of the grated vegetables.
- We let it cook and brown on one side then on the other.
- We repeat the operation with the other half of the vegetables or we use two pans to cook the two pancakes at the same time!
- As soon as the galettes are cooked and golden to perfection, we serve them immediately, grating a little bit of nutmeg on top.
- We sprinkle some mustard seeds, the latter possibly browned beforehand in the pan for a few minutes.
- N.B: Personally, I like this kind of pancakes that are golden and crispy on the outside and soft on the inside. Suddenly such a big, thick pancake lends itself well to this kind of cooking… If you prefer crispy pancakes on the outside and inside, then I recommend smaller pancakes and especially thinner ones so that they cook evenly inside and out… You can even finish cooking in the oven, if you wish!
Potato and zucchini galette with caraway and mustard seeds
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