For the vegetable pancakes, coarsely chop the vegetables including the onion (food processor) for about 10 minutes and then squeeze well. Cut the leek into fine rings. Finely chop the parsley.
Mix everything well with the spices, flour and eggs. Place approx. 3 – 4 cm thick loafs on the baking tray (line with baking paper) and bake for approx. 30 minutes at approx. 220 °C – middle rack – top/bottom heat.
As a side dish, the vegetable pancakes go well with a yogurt-chive sauce and/or a green leaf salad.