Savory Vegetable Pancakes

Savory Vegetable Pancakes
Serves three as a side dish
by 4.5 4  people
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Quick and Easy, Vegetables
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  • 2 tablespoons unsalted butter
  • 1/2 medium yellow onion, finely diced (about 1 cup)
  • 1/4 green bell pepper, cored, seeded, and cut into small dice
  • 1 cup coarsely grated carrots (from about 2-medium carrots)
  • 1/4 cup finely chopped celery (from about 1/2 rib)
  • 1 packed cup baby spinach (about 2-1/4 ounces), chopped
  • 2 large eggs
  • 1/2 cup fresh white breadcrumbs
  • Kosher salt and freshly ground black-pepper
  • 1/4 cup vegetable oil
  • Sour cream, chopped tomato, and fresh cilantro for garnish
In a medium saute pan, melt the butter over medium heat and saute the onion, green pepper, carrots, and celery until slightly tender, about 4 minutes. Add the spinach and saute for 2 minutes. Set aside to cool.
In a medium bowl, beat the eggs and stir in the breadcrumbs. Add the vegetable mixture and mix well. Season with 3/4-teaspoon salt and 3 or 4 grinds black pepper, and refrigerate for 5 minutes to let the batter firm up.
Heat the oil in a large saute pan over medium-high heat. Working in two batches (three pancakes at a time), use a 1/4-cup measure to transfer the batter to the saute pan, pressing down on the mixture to form cakes about 4-1/2 inches wide and 1/4 inch thick. Saute until golden on both sides, about 2 minutes per side. Drain on paper towels, repeat with the remaining batter, and serve with the sour cream, chopped tomato, and cilantro.
Try topping the pancakes with different herbs, like parsley or chives, or a cheese like grated smoked Gouda.
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