Baked Zucchini-Sweet Potato-Greens Pancakes with Garlic Tzatziki

I’ve always loved veggie pancakes, but I hated making them until I discovered the Miraculous Gift to Humanity that is a Food Processor. I mean, really. I don’t care how easy it is to use a mandolin. Shredding the ingredients for your entire meal is just a pain in the Meal Planner if you’re doing it all by hand. Your Cuisinart does it all in just a few minutes, and baking the pancakes (instead of frying them) produces huge batches with very little hands-on effort, cutting down even more on time spent in the kitchen.

Now, don’t be afraid to make these your “kitchen sink” pancakes. Throw in those carrots that nobody ate, or broccoli, or potatoes, or any leftover herbs you may have. As far as herbs go, I love dill, mint, or cilantro, but you can use oregano, parsley, or that mystery overpriced sprig you got at the farmer’s market when the woman swore her kombucha would make your chakras smile.

 

 

The recipe is really great at taking in unplanned flavors and veggies. Just be sure to salt the veggies in your colander and let them rest for 10 minutes, and make sure to wring out as much moisture as you possibly can – easy and quick, but it will make a dramatic difference when you assemble your patties.

 

Hubby squeezing the liquid from the veggies.

 

And at the risk of sounding like a broken record, this is another recipe where a large bowl and a couple of jelly roll pans are worth their weight in Parchment Paper. For that matter, so is Parchment Paper.

 

Baked Zucchini-Sweet Potato-Greens Pancakes
Write a review
Print
Ingredients
  1. 4 zucchini
  2. 2 medium raw sweet potatoes
  3. 1 lb baby spinach
  4. 1 bunch kale, leaves cut off stalks
  5. ½ cup fresh herbs (dill, mint, parsley, cilantro, oregano, whatever you’ve got!)
  6. 4 green onions (less watery than using a normal onion, so easier to wring all their moisture out)
  7. 4 cloves garlic
  8. 1 cup flour
  9. 1 tsp baking powder
  10. 4 large eggs
  11. 8 oz feta cheese, crumbled or cubed
  12. Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Using the grater attachment on your Food Processor, shred all of your ingredients from zucchini down to garlic cloves. Don’t worry if stuff gets caught between the grater attachment and the lid itself, it’ll be mostly herbs and greens, and it’ll be pretty shredded by the time you’re done with it, regardless.
  3. Empty the entire contents of your Cuisinart into a large colander. You may have already had to empty it halfway through, if you have a smaller Food Processor, and you may have to do this twice, if you have a small colander. Sprinkle with a couple of teaspoons of salt, and let your shredded veggies stand for 10-15 minutes to draw out their liquid.
  4. Wrap the veggies en masse in a thick series of layered paper towels, in a cheesecloth, or a kitchen towel that you don’t mind dyeing green, and wring out with your hands until they’re no longer drip-dripping. It only takes a few minutes, but this is the most important step in the entire recipe. Call your kids in to watch the green waterfall in your skink, and take a selfie with the carcasses of your vegetables, flexing your biceps to achieve desired effect.
  5. Place all veggies into a large bowl, and add remaining ingredients, flour through salt and pepper. Mix thoroughly.
  6. Press veggie mixture into patties and place on parchment-lined jelly roll pans, and bake at 400 degrees for 15 minutes, then flip, and bake for another 10 minutes.
  7. While pancakes bake, mix together your tzatziki ingredients in a bowl, and refrigerate till read to use.
Notes
  1. Serve pancakes hot with tzatziki.
Emi Ponce de Souza http://www.emiponcedesouza.com/

Garlic Tzatziki

  • 1.5 cups greek yogurt
  • 4 cloves garlic
  • 1 cucumber, peeled and shredded (or chopped)
  • 2 tsp olive oil
  • Juice of ½ lemon
  • 2 Tb Fresh dill
  • Salt to taste

 

Posted on January 19, 2017 in Recipe

Share the Story

Back to Top