Fried veggie flats, Veggie shreds, vegetable pancakes? …whatever

December 2011
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December 10, 2011, 12:31 am
Filed under: so... I like to cook

I haven’t been too exciting with the food that I have made for us lately. The same old same old. Tacos, homemade pizza, fajitas… Don’t get me wrong I actually love all those things! But I overuse them… So, I tried a new recipe! I found it in Familyfun It’s called Vegetable pancakes. Although Me and the hubs didn’t love the name. So we are in the market for new names for it. Veggie shreds has been our favorite so far.

Here are the ingredients:

Veggie shreds

2 c finely grated zucchini (about 2 zucchinis)
1 c grated carrots (2-3 carrots)
1 c corn kernels, (Thawed if using frozen. 1-2 ears if using fresh.)
1 white potato, grated
1/2 c prepared lentils (Or prepared wild rice or sauteed tempeh.)
1 egg
2 milk
1/2 tsp sea salt
1/8 tsp ground black pepper
1/2 c flour (I used Spelt flour.)
1/2 c fine yellow cornmeal
2 tsp baking powder
1/2 c grated cheddar cheese
1-3 TB vegetable oil (for frying up the pancakes)

Use your hands to squeeze the excess liquid from the grated zucchini, then place the zucchini in a large bowl. Add the carrots, corn, potatoes, and lentils and toss to combine the vegetables.

Stir in the egg, non-dairy milk, salt, and pepper until well blended. In a seperate small bowl, whisk together the flour, cornmeal, and baking powder. Add this mixture, along with the cheddar, to the vegetables, and stir until well blended. Place in refrigerator for about 30 minutes to allow flavors to mesh and mixture to adhere together.

At this time I made some pesto sauce, washed the dishes, cleaned up the kitchen and such.

Pesto Dipping Sauce
1 TB pesto
1/3 c organic or vegan sour cream

I made mine in my wee magic bullet blender.

Heat 1 TB oil in a large non-stick skillet over medium heat. To form each pancake, spoon 3 TB of the batter into the pan and use a fork to mold it together. Cook the pancakes until golden brown, about 3 minutes per side. Use a spatula to transfer them to a paper towel-lined plate. If needed, add more oil to the pan as you cook.