1 medium zucchini
1 small onion
1 small clove of garlic
2 tsp. egg substitute
6-7 tbsp. finely ground oat bran
1 tsp. Kala Namak salt
nutmeg
coconut oil
7-8 tomato slices
A little salt
1 handful spinach leaves
100 g grated vegan cheese
Mix the egg substitute with water and let it sit for at least 5 minutes.
In the meantime, wash the zucchini, and roughly grate it. Dice the onions very finely, grate the garlic.
Squeeze the water from the zucchini, add the onion, garlic, the spices and the oat bran and mix everything well.
Let the dough sit for about 10 minutes.
Leave coconut fat in a pan and add the dough mixture. Using a damp spoon, spread the batter into the pan to form a "pancake". Keep moistening the spoon as you do this.
Fry for 6-7 minutes until crispy on one side. Then place a large plate on the pan, quickly invert, and now slide the zucchini pancake back into the pan upside down.
Top with tomato slices, season a bit with salt and add the spinach leaf and cheese on top. Place a lid on the pan and leave in the pan until the cheese has melted.
