Thursday, 19 February 2015

My Vegetable Pancakes

Last week Gareth and I decided that after a summer of barbeques - mostly containing red meat - we would have a mostly meat free week.  I say mostly because I wasn't as strict as Gareth, and Gareth got caught out when there was some free food at his work.  But the goal for the week was less meat.

So I thought that it would be fun to knock out a batch of vegetable pancakes.  When I moved out of home, my cooking repertoire was pretty dismal.  A least by having vegetable pancakes, I got a decent amount of vegetables in my week, and they could also be kept in the fridge so I had a reason not to cook every night.  Because truthfully, I had no desire to!

These vegetable pancakes are SO SIMPLE.  And now that I have a food processor to do all the heavy lifting (ie grating / chopping the vegetables), it is even easier.  It can take awhile though, mostly because in my fry pan I only cooked two pancakes at a time, and because you want them to cook through, each batch takes about 10 minutes.  But that's just time, not effort.



Ingredients


  • 1 sweet potato, grated
  • 2 potatoes, grated
  • 1 zucchini, grated
  • 2 carrots, grated
  • 1 can of corn kernels, drained
  • About 1.5 cups of peas (I used frozen, and just let them defrost on the draining corn)
  • About 1/2 to 2/3 cup of plain flour (any type of flour will work fine ie. quinoa, buckwheat, etc)
  • 8 eggs
  • Olive oil


Method


Add all vegetables into a large mixing bowl.  Add half a cup of the flour, and 6 eggs.  Mix well until all ingredients are combined.

If the mixture isn't coming together, add more flour and / or eggs until the mixture will stick together.


Heat up a fry pan to a medium to low heat, add a little olive oil.  Spoon the mixture on to the hot fry pan, with the goal of the pancake to be about 1.5cm thick, and about 10-12cm in diameter.  Smooth edges to help batter stick together.


After 3-5 minutes, flip the pancakes.  The aim is to have the pancakes a golden brown on both sides, but also cooked through - you don't want to be eating raw eggs and flour!  Once cooked I rested the pancakes on some paper towel to absorb any excess oil.


Keep pan frying patties until you use up all the batter.  I made about 12 or 13 pancakes with this mixture.

You can obviously add any / all vegetables you have on hand!  It would also be good to add some herbs for a little flavour ie. parsley, dill, basil.  I just didn't have anything at home I wanted to use.


You can eat the pancakes as is - my preference is with some tomato sauce, or top with a couple of fried eggs, bacon or ham for extra protein.  I also had them for breakfast, lunch and dinner over the week - so versatile!

The pancakes kept well in the fridge in a sealed container for 5-7 days.

Enjoy!


Do you have meat free days?  What do you try to eat more of on these days?


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