For the sauce, finely chop the greens and garlic. Transfer to the bowl of a food processor, season with salt and black pepper, pour in the water, grate the zest and squeeze the lemon juice.
Mix until the sauce texture is smooth.
For the pancakes. Grate the zucchini, potato, and pumpkin.
Add the finely chopped onion and garlic.
Season with salt and black pepper to taste, add the starch and mix everything well.
In a well-heated pan, add the butter, and over 1 large tablespoon of the mixture, form a circle with a diameter of 12 cm.
Fry over medium heat on both sides, until nicely browned.
