Savory Vegetable Pancakes

Photo by Scott Phillips

from The Best of Fine Cooking Fresh, Spring/Summer 2006

via Mary Lonergan

serves 8 (makes 16 to 20 pancakes)

4 tablespoons unsalted butter

1 medium yellow onion, finely chopped (about 2 cups)

1/2 green bell pepper, cored, seeded and cut into small dice

2 cups coarsely grated carrots (about 4 medium carrots)

1/2 cup finely chopped celery (about 1 rib)

1 10-ounce package frozen spinach, thawed

4 large eggs

1 cup fresh white breadcrumbs

kosher salt and freshly ground black pepper

1/4 cup olive oil, more if necessary

sour cream, chopped tomato, and fresh cilantro for garnish

In a medium sauté 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 sauté for 2 minutes. Set aside to cool.

In a medium bowl, beat the eggs and stir in the breadcrumbs. Add the vegetable mixture and mix well. Season with 11/2 teaspoons of kosher salt and 7 or 8 grinds of black pepper. Refrigerate for at least 5 minutes to let the batter firm up.

Working in 4 batches (3 pancakes at a time), heat a portion of the olive oil in a large sauté pan over medium-high heat. Use a 1/4 cup measure to transfer the batter to the sauté pan, pressing down on the mixture to form cakes about 3 inches wide and 1/4 inch thick. Sauté until golden on both sides, about 2 minutes per side. Drain on paper towels. Add olive oil as necessary for each batch. These can be reheated in a sauté pan just before serving.

Serve topped with sour cream (or Mexican crema), chopped tomato, and cilantro.

These irresistible pancakes are perfect for getting people who think they don't like vegetables to eat some. Try them with seared, spice-coated steak or for brunch with chicken-apple sausage.