Suvikõrvitsa-porgandi pannkoogid / Zucchini-carrot pancakes

Jätkan suvikõrvitsaga. Seda jätkub vist ka järgmiseks nädalaks... :)
Need pätsikesed on natuke indiapärased, kuna maitsestamiseks on kasutatud kaneeli ja karrit. Ja tegelikult on pannkook nende kohta vale sõna, sest valmisid nad hoopiski ahjus, mitte pannil.
Originaalretsept pärit WeightWatchers Austraalia kodulehelt. Natuke tuli seda siiski muuta, sest alustades avastasin, et mul pole kaerahelbeid. Lisasin nende asemel natuke kliisid.

Suvikõrvitsa-porgandi pannkoogid / kahele
2Ü

2 porgandit
400g suvikõrvitsat
2spl kliisid
3 muna
1/2 tl karripulbrit
2tl küpsetuspulbrit
150g maitsestamata jogurtit
1/4 tl ingveripulbrit
SM Forest Blendi
paar musta oliivi
soola-pipart

Kuumuta ahi 180 kraadini. Riivi porgand ja suvikõrvits. Pigista nii palju vedelikku välja kui võimalik. Sega kokku.
Lisa muna, kliid ja maitsesta. Lisa küpsetuspulber.
Tõsta küpsetuspaberiga kaetud pannile parajad pätsikesed. Küpseta 15-20 minutit või seni kuni pätsikesed on kuldpruunid.
Vahepeal sega kokku jogurt, karri, Forest Blend ja oliivid. Lisa maitse järele soola-pipart. Sega läbi.
Lase kookidel 5 minuti jahtuda. Tõsta koogid ettevaatlikult taldrikule ja serveeri jogurtikastmega.

I'll continue with zucchini. I think i have it enough for the next week also :) These small heaps are a bit indian flavored because of cinnamon and curry. And a word pancake is a bit wrong word for them because they are made in an oven instead of on pan. Original recipe is from WeightWatchers Australia homepage. I had to change this a bit, cause when i started, i discovered i have no oat flakes. I just added some brans.

Zucchini-carrot pancakes / two serves

2 carrots
400g zucchini
2tbs brans
3 eggs
1/2 tsp curry powder
2tsp baking powder
1/4 tsp ginger powder
Forest blend mix
few black olives
salt-pepper

Preheat oven to 180°C. Combine carrots and zucchini in a large bowl. Squeeze vegetables by hand to press out as much liquid as possible. Drain any other excess liquid. Add brans and stir. Add eggs and mix well to combine. Add curry powder, cinnamon and baking powder and season well with salt and pepper.
Measure out pancake mixture by rounded 1/3 cups and arrange on prepared tray. Allow 5cm between each pancake. There should be 9 pancakes in total. Flatten pancakes to a 1cm thickness and bake in preheated oven for 15-20 minutes, or until golden and cooked through.
Meanwhile, combine yoghurt, ginger and olives in a small bowl and season with salt and pepper. Stir to combine.
Remove pancakes from oven and allow to cool for 5 minutes before serving. Gently remove pancakes with a spatula. Serve with yoghurt sauce.