These pinwheels are a delightful appetizer or light meal. They feature a crispy base of grated potato and zucchini, layered with tangy cream cheese, caramelized onions, and fresh arugula. Rolled into stunning spirals, they're sure to impress your guests.
For the Flatbread:
3 medium potatoes, grated
1 medium zucchini, grated
3/4 cup all-purpose flour (or gluten-free)
1/3 cup water
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil (optional, for brushing)
For the Toppings:
3/4 cup cream cheese
1/3 cup caramelized onions
1/3 cup sun-dried tomatoes (finely chopped)
1 cup fresh arugula
Drizzle of balsamic cream or glaze
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Grate potatoes and zucchini.
In a bowl, combine grated vegetables, flour, water, salt, and pepper. Mix well.
Spread the mixture evenly on the baking sheet. Press down to form a flat layer. Bake for 25-30 minutes, or until golden and crispy. (Optional: Brush with olive oil before baking for extra crispiness.)
Let the flatbread cool. Spread with cream cheese, then top with arugula, caramelized onions, and sun-dried tomatoes. Drizzle with balsamic cream or glaze.
Roll the flatbread tightly. Slice into 1-inch pinwheels.
Enjoy your delicious vegan fish fry!
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