Zucchini Hash Browns with Avocado Puree

For the avocado puree, halve, pit and peel avocados. Mash flesh together with salt and juice of one lemon with a fork or blend with hand blender. Fold in olive oil and crème fraîche. Season with salt and Tabasco.

Rinse tomatoes, cut in half, squeeze out seeds and finely dice tomatoes.

For the rösti, clean the zucchini. Peel potatoes and carrots. Grate potatoes, zucchini and carrots separately. Squeeze grated potatoes in a kitchen towel. Stir through vegetables, eggs and cornstarch. Season with pepper (add salt only after frying so that vegetables do not draw water).

Heat a little oil in a non-stick frying pan. Pour in a tablespoon of zucchini batter at a time and press flat. Roast the bottom side at medium temperature until brown. Only then turn to the other side (otherwise it will fall apart) and finish roasting at low temperature. Roast about 16 hash browns and keep warm. Sprinkle diced tomatoes over the avocado puree and serve with the Rösti (620 calories per unit).

* Brigitte Extra issue 12/94 Prepared by Jürgen Dukar

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

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