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Ingredients
| 2 g | pepper |
6 kcal
|
| 5 g | baking powder |
4 kcal
|
| 5 g | garlic |
5 kcal
|
| 150 g | carrot |
60 kcal
|
| 20 g | vegetable oil |
166 kcal
|
| 3 g | salt |
0 kcal
|
| 2 g | paprika - spice |
6 kcal
|
| 100 g | flour |
348 kcal
|
| 150 g | zucchini |
33 kcal
|
| 10 g | Soya sauce |
7 kcal
|
| 10 g | fresh cilantro |
0 kcal
|
| 100 g | natural yoghurtBE |
62 kcal
|
Nutrition values | per serving Nutrition values are computed estimates based on public databases (USDA, Open Food Facts, BLS) and may differ from the actual values. They do not replace medical or dietary advice.
| Weight | 278 g |
|---|---|
| Protein | 10 g |
| Fat | 11 g |
| Sugar | 10 g |
| Salt | 3 g |
Prep
Gemüse raspeln, mit Mehl, Backpulver und Gewürzen vermengen. Teig portionsweise in der Pfanne goldbraun backen. Dip aus Joghurt, Knoblauch und Kräutern anrühren.
