Savory Vegetable Pancakes
Ingredients
-
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
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:
Try topping the pancakes with different herbs, like parsley or chives, or a cheese like grated smoked Gouda.
Add Your Review
Recommended Recipe:
Breadstick Snails
Breadstick dough is seasoned with pesto then rolled up to look like a snail for these fun snacks. Or serve them with soups and salads for dinner.
See RecipeMore Great Recipe Ideas from Fine Cooking Magazine
