Zucchini and carrot puffers

Ingredients

To serve 4 portions:

– 500 g mainly firm potatoes

– 2 carrots

– 1 zucchini

– 15 g chickpea flour (1 tablespoon)

– iodized salt with fluoride

– nutmeg

– 2 tablespoons olive oil

– 1 bio lemon

– 80 g arugula (1 bunch)

Preparation steps

1. Peel potatoes. Wash and clean carrots and zucchini. Roughly grate everything and mix with the flour. Season with salt and freshly grated nutmeg.
2. Heat oil in a frying pan and pour in potato mixture in batches. Flatten slightly and fry over medium heat for about 6 minutes on each side.
3. Meanwhile, rinse lemon in hot water, pat dry and cut into wedges. Wash arugula and spin dry. Arrange pancakes on 4 plates and garnish with arugula. Serve with lemon wedges.