The composition of these pancakes includes all healthy vegetables! Delicate, rosy, delicious! Serve with sour cream or white yogurt. Come in, treat me!
You can finely chop the vegetables, I used a food processor. Here is such a mass turned out.
Pour 2 tablespoons of sunflower oil into the pan and put out the vegetables under the lid. When the pumpkin and carrot are soft, season with salt and pepper.
Place in a separate bowl, add oregano and leave to cool.
Add eggs and breadcrumbs to the cooled vegetables.
Mix it.
Fry the pancakes in a frying pan with sunflower oil.
That's how pretty it turned out!
And you don't have to show off with a special frying pan!
Fry the pancakes, forming them with a spoon.
