Mashed Potatoes with Garlic with Fried Zucchini

Make cooked peeled potatoes from the potatoes.

In the meantime, rinse the zucchini with warm water and grate thoroughly with a dish rag. Cut the zucchini lengthwise about 1 cm narrow slices, removing the blossom and stem ends.

Mix the flour with half of the salt and pepper in an oblong bowl.

Turn the zucchini slices, one at a time, in the seasoned flour to the other side. Heat the oil in batches in a large frying pan and fry the zucchini slices until crispy brown on both sides.

Transfer the finished roasted zucchini slices to a platter and keep them hot in the oven at 75o C.

Drain the cooked potatoes and cool. Remove the skin and press the potatoes through a potato ricer or mash them with a potato masher.

Remove the peel from the garlic cloves and chop them very finely. Chop the nuts into small pieces as well.

Mix the potatoes with the chopped nuts, the garlic pieces, the oil and the vinegar. Season the puree with salt and pepper and serve with fried zucchini slices.

Per person 2900 Kj/690Kcal, 11 g egg white, 47 g fat, 56 g carbohydrates.

Tip: Zucchini is a type of squash and therefore low in calories, rich in vitamins and easy to digest – just the thing for a light meal!

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