Savory Vegetable Pancakes

Savory Vegetable Pancakes
Photo by Scott Phillips


  • ¼ cup finely chopped celery (from about ½ rib)
  • ½ medium yellow onion, finely diced (about 1 cup)
  • ¼ cup vegetable oil
  • 1 packed cup baby spinach (about 2-¼ oz.), chopped
  • 1 cup coarsely grated carrots (from about 2-medium carrots)
  • Kosher salt and freshly ground black-pepper
  • ¼ green bell pepper, cored, seeded, and cut into small dice
  • + 4 more ingredients
    • ½ cup fresh white breadcrumbs
    • 2 large eggs
    • Sour cream, chopped tomato, and fresh cilantro for garnish
    • 2 Tbs. unsalted butter

In a medium sauté pan, melt the butter over medium heat and sauté 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 mixtur...

View full recipe at Fine Cooking


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