150g Violife Creamy Garden Herbs
4 medium-sized potatoes, peeled and grated
4 medium-sized zucchini, peeled and grated
1 onion, diced
2 tsp linseed “egg” (1 tsp linseeds, 1 tsp water)
3 tsp flour
1 pinch paprika
2 tsp oil
Salt and pepper to taste
Fresh basil leaves
1. Put the grated potatoes and zucchini into a sieve, salt them and press out their liquid.
2. Next, empty them into a bowl and add the diced onion, linseed “egg”, 2 tbsp of the Violife Creamy Garden Herbs, and paprika. Mix thoroughly and season to taste with salt and pepper.
3. Heat a little oil in a pan, and fry 2 tbsp of the hash brown mix at a time for 2-3 minutes on each side until golden brown.
4. And there you have it - your vegan hash browns are ready! Serve with the rest of the Violife Creamy Garden Herbs and fresh basil leaves. Enjoy!