Finely chop parsley and tarragon.
Mix oat flakes, diced onion, grated eggs, soy flour, carrots, herb salt and clear soup to a dough. Fold in one tablespoon each (for 4 servings) of culinary herbs.
In a large frying pan, heat oil and at the same time, fry several palm-sized pancakes until crispy brown. Keep warm.
Peel and core cucumbers and cut into 1 cm slices. Fry in hot butter. Season with herb salt. Add whipped cream and cheese and bring to a boil.
Fold in remaining kitchen herbs. Sprinkle with pumpkin seeds and bring to the table with the pancakes.
Our tip: If you like to cook with fresh herbs, it is best to get kitchen herbs in pots – so you always have everything ready!
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