Crisp, savoury vegetable pancakes are light enough to be served as an appetizer or side yet satisfying when enjoyed as an entrée. Topped with a flaxseed spiced Greek yogurt, this flavourful dish is sure to get anyone to eat their veggies.
2 1/2 cups (625 milliliters) Finely chopped green bell pepper
2 1/2 cups (625 milliliters) Grated carrots
Yogurt Sauce: mix yogurt, milk, goat cheese, 2 tbsp (30 mL) of the Flaxseed Blend and ½ tsp (2 mL) sea salt in large bowl until smooth. Cover. Refrigerate until ready to serve.
Herbed Vegetable Pancakes, heat 1/3 cup (75 mL) vegetable oil in large skillet on medium heat. Add onion, bell pepper, carrots and celery; sauté 5 minutes or until tender. Add spinach; sauté 2 minutes or until spinach is wilted. Refrigerate vegetable mixture until chilled.
Meanwhile, beat eggs, bread crumbs, remaining 4 tbsp (60 mL) Flaxseed Blend, 1 tbsp (15 mL) sea salt and pepper in large bowl until well blended. Add zucchini and chilled vegetable mixture; mix well. Refrigerate 5 minutes to allow mixture to firm up. Shape into 48 patties, using about ¼ cup (50 mL) mixture for each patty. Heat remaining 2/3 cup (150 mL) oil in same skillet on medium-high heat. Cook patties in batches, 2 minutes per side or until golden brown. Drain on paper towelsServe vegetable pancakes with yogurt sauce.
• Flaxseed, or linseed, comes from the flax plant, which is an annual herb. The seeds are rich in omega-3 fatty acids and fibre, and are commonly added to baked goods, smoothies, breakfast cereals and energy bars. You can find them in the organic section of grocery stores and at health food and online specialty stores.
• Oven Directions: Bake patties on a baking sheet in preheated 375°F (190°C) oven for 15 minutes.