Vegetable Pancakes with Wild Garlic Mustard Sauce

As a vegetarian main course

Clean, rinse and finely chop the vegetables. Peel the garlic and press it through a press. Heat the butter in a non-stick frying pan and sauté the vegetables until al dente.

Boil the milk and mix with the breadcrumbs. Mix the egg. Mix the soaked breadcrumbs and the egg with the vegetables, season with salt and pepper. Heat the sunflower oil or other vegetable oil in a non-stick frying pan. Bake small portions of the vegetable mixture in it to make pancakes.

For the sauce, mix mustard, wild garlic, yogurt and balsamic vinegar. Add liquid honey, salt and freshly ground pepper to taste. Serve the sauce with the vegetable pancakes.

42, 6 g carbohydrates)

Tip: The pancakes taste just as good cooled down and are therefore excellent as a tasty office snack.

Tip: Use plain or light yogurt as needed!

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