Savory Vegetable Pancakes



by 3  people


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Yield: Serves three as a side dish
Related Categories: Quick and Easy, Vegetables
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Ingredients
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    2   tablespoons 
    unsalted butter
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    1/2  
    medium yellow onion, finely diced (about 1 cup)
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    1/4  
    green bell pepper, cored, seeded, and cut into small dice
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    1   cup 
    coarsely grated carrots (from about 2-medium carrots)
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    1/4  cup 
    finely chopped celery (from about 1/2 rib)
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    1   
    packed cup baby spinach (about 2-1/4 ounces), chopped
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    2   
    large eggs
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    1/2  cup 
    fresh white breadcrumbs
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    Kosher salt and freshly ground black-pepper
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    1/4  cup 
    vegetable oil
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    Sour cream, chopped tomato, and fresh cilantro for garnish

Directions
1.
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.
2.
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.
3.
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.
Tip:

1.
Try topping the pancakes with different herbs, like parsley or chives, or a cheese like grated smoked Gouda.
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