I have been trying so hard to get my five fruit and vegetables each and every day...and most days its not so bad...fruit with cereal for breakfast, some veg at lunch, fruit for a snack...and a couple bits for dinner...but sometimes you find a nice way to get a bunch a 'dem veggies in a way you are not expecting...in some crispy, spiced pancakes!!! Oh, so easy, so tasty...zucchini, carrot and corn pancakes...
400 grams ( 3 cups) shredded courgettes ( zucchini)
300 g ( 2 cups ) shredded carrot
200 g ( 1 cup) grilled corn kernels ( char the whole ears either by grill under your broiler, or on bbq and then slice em off...)
1 red onion shredded
1 bunch green onion, fine diced
8 T flour
1 t baking powder
1 T fennel seeds, toasted and crushed
1/2 t chili flakes, toasted and crushed
2 T vegetable oil
WHAT TO DO
- Combine zucchini, carrot, and red onion and leave in a colander with a weight over it (plates with a can of beans, anything to help press out liquid) until the vegetables release some water (30 minutes is fine, 2 hours is fantastic)
- In a large mixing bowl combine flour, spices, baking powder, and eggs. Mix to a smooth paste.
- Add in all the corn, green onion and other vegetables and mix to coat.
- Heat a large fry pan over medium high heat and then add enough oil to lightly cover the bottom of pan.
- Fry vegetable pancakes (you can make very small ones, or one super size pancake...but eight average size cakes can be made from this recipe) 2 minutes on both sides till well browned.
- Remove browned pancakes from pan and place on a baking sheet.
- Finish cooking in a warm oven at 375 F ( 190C) or let cool, freeze and finish cooking in oven next time you are in need of a helping hand toward your five a day!!!
MORE DISHES TO WASH
Of course any vegetable that shreds can be used in these pancakes...beets would be colorful and well served to serve with a saute of beet greens...spinach can be fine chopped and tossed in and be a tasty addition to any meal...wow, you could even go back to basics and throw some potato in 'em!!!
I say, Load up the veg and serve these pancakes with a quick stew of chickpeas and Swiss chard or under a seasonal ratatouille!!!As well no one would complain if you made some roasted red pepper and chive flecked sour cream to dollop on top.
Or have them with what we had sunday night...fennel and chili crusted lamb chops on the bbq, asparagus, and a roasted pepper, corn and pickled fennel salsa. And with that you would be as happy as we were Sunday night sitting out overlooking the streets of East London and savoring our sunday pancakes for dinner!!!