Crisp, savory 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 flavorful dish is sure to get anyone to eat their veggies.
25m
PREP TIME
20m
COOK TIME
212
CALORIES
15
INGREDIENTS
Crisp, savory 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 flavorful dish is sure to get anyone to eat their veggies.
25m
PREP TIME
20m
COOK TIME
212
CALORIES
15
INGREDIENTS
Ingredients 5 Servings
- 1/2 cup plain nonfat Greek-style yogurt
- 1/3 cup milk
- 2 tablespoons goat cheese (chévre), softened
-
4
teaspoons
Flaxseed with Mediterranean Herbs Blend, divided
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Substitutions available
- organic italian seasoning with flaxseed
- 1 1/8 teaspoons sea salt from McCormick® Sea Salt Grinder, divided
- 3 tablespoons vegetable oil, divided
- 1 cup finely chopped onion
- 1/2 cup finely chopped green bell pepper
- 1/2 cup grated carrots
- 1/4 cup finely chopped celery
- 1 cup baby spinach leaves, stems removed and leaves coarsely chopped
- 2 eggs
- 1/2 cup plain bread crumbs
- 1/2 teaspoon McCormick Gourmet™ Organic Coarse Ground Black Pepper
- 1 cup grated zucchini, squeezed dry
INSTRUCTIONS
- 1 For the Yogurt Sauce, mix yogurt, milk, goat cheese, 1 teaspoon of the Flaxseed Blend and 1/8 teaspoon of the sea salt in small bowl until smooth. Cover. Refrigerate until ready to serve.
- 2 For the Herbed Vegetable Pancakes, heat 1 tablespoon of the oil in large skillet on medium heat. Add onion, bell pepper, carrots and celery; cook and stir 5 minutes or until tender. Add spinach; cook and stir 2 minutes or until spinach is wilted. Refrigerate vegetable mixture until chilled.
- 3 Beat eggs, bread crumbs, remaining 1 tablespoon Flaxseed Blend, 1 teaspoon sea salt and pepper in medium bowl until well blended. Add zucchini and vegetable mixture; mix well. Refrigerate 5 minutes to allow mixture to firm up. Shape into 10 patties (about 2 inches in diameter and 1/4-inch thick), using about 1/4 cup mixture for each patty.
- 4 Heat remaining 2 tablespoons oil in same skillet on medium-high heat. Add half of the patties; cook 2 minutes per side or until golden brown. Drain on paper towels. Repeat with remaining patties. Serve vegetable pancakes with yogurt sauce.
NUTRITION INFORMATION
(per Serving)
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