Vegetable Pancakes in the Oven
Breakfasts • Russian
Description
Pancakes are a great thing; we really love having them for breakfast on Saturdays. They can be made from any vegetables: just zucchini, or eggplants with parsley and carrots, or cabbage — basically, whatever your heart desires. We enjoy eating them with low-fat cream cheese and spicy Korean paste that I make myself using a secret Korean recipe.
Ingredients
- Ground coriander 1 bunch
- Young zucchini 3 pieces
- Onion 1 piece
- Garlic 4 cloves
- Vegetable Oil 0 fl oz
- Salt to taste
- Ground Black Pepper to taste
- Wheat Flour 0 oz
- Potato 4 pieces
- Chicken Egg 3 pieces
Step-by-Step Guide
Step 1
Preheat the oven to 390°F and make sure it is well heated (I bake the pancakes on turbo/convection).
Step 2
If the zucchini are young, do not peel them; if they are older, peel and grate them either on a coarse grater or in a food processor using a fine grater, similar to how you would prepare for Korean-style carrots.
Step 3
Grate the potatoes (I use medium-sized pink ones and do not peel them — they turn out crunchier this way).
Step 4
Finely chop the onion or grate it using a food processor — I use the food processor for everything to save time.
Step 5
Combine everything in a bowl and squeeze well with your hands. I usually don't drain the juice; instead, I pour it into small bags and put them in the freezer — it can be added to any soups and stews.
Step 6
Add eggs, chopped herbs, and minced garlic to the drained mixture, along with flour. Personally, I use coarse breadcrumbs made from ciabatta (which I make myself) instead of flour. Season with salt and pepper.
Step 7
Mix the ingredients well, then shape small, flat pancakes and place them on a parchment-lined baking sheet (greased well with oil). Fry until golden brown. In my convection oven, this takes about 25 minutes.
Step 8
Serve with sour cream/spicy sauce/low-fat cottage cheese cream.
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