Vegetable Pancakes with Lemon Chive Cream
User Reviews
5
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Prep Time
15 mins
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Cook Time
15 mins
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Servings
12 servings
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Calories
28 kcal
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Course
Appetizer
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Cuisine
Vegetarian
Vegetable Pancakes with Lemon Chive Cream
Description
Vegetable Pancakes with Lemon Chive Cream begin by shredding potato, onion, and zucchini carefully to avoid discoloration. After draining excess moisture, the vegetables are mixed with lightly beaten eggs, chickpea flour, thyme, chives, salt, and pepper to form a batter. The pancakes are pan-fried in olive oil, producing a crisp outside and tender inside. The accompanying lemon chive cream, blending sour cream with lemon zest, juice, and minced chives, adds a fresh, citrusy tang that cuts through the richness and complements the herbaceous notes.
The combined textures offer a satisfying contrast, while the mild garlic in the vegetables infuses subtle flavor. These pancakes work well as a vegetarian starter or light meal. The recipe allows for gluten-free preparation by using chickpea flour.
It’s important to squeeze as much liquid as possible from the shredded vegetables before pan-frying to ensure crispiness. The lemon chive cream can be prepared ahead to allow flavors to meld.
Ingredients
- 1 large potato about 12 ounces, unpeeled
- 1 medium onion
- 1 medium zucchini about 8 ounces
- 2 cloves garlic minced
- 2 large egg lightly beaten
- 1/4 cup chickpea flour gluten free or regular flour can be used
- 1 Tablespoon thyme chopped
- 1 Tablespoon chives finely minced
- 1 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper fresh
- 3 Tablespoons olive oil to fry
Instructions
Vegetable Pancakes
- In a food processor, using a medium sized blade, shred veggies, starting with the onion, to prevent the potato from browning.
- Transfer shredded veggies to a colander and squeeze the vegetables to remove excess liquid.
- In a separate bowl, whisk eggs, flour or gluten free flour and seasoning together. Add herbs and potato and vegetables, stirring well to combine.
- In a heavy skillet, heat about 2 tablespoons of olive oil over a medium heat. Squeeze excess liquid out of potato mixture, and fry, pressing gently to flatten cakes. Cook 2-3 minutes, depending on thickness, then flip and continue to cook until cakes are golden brown and cooked through.
Lemon Chive Cream
- Mix 1/4 cup sour cream,1 Tablespoon finely minced chives, 1 teaspoon lemon juice and 1 teaspoon lemon zest together.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12servings
Amount Per Serving
Calories 28 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 28kcal | 1% |
| Carbohydrates | 3g | 1% |
| Protein | 2g | 4% |
| Fat | 1g | 2% |
| Saturated Fat | 0.3g | 2% |
| Polyunsaturated Fat | 0.2g | 1% |
| Monounsaturated Fat | 0.3g | 2% |
| Trans Fat | 0.003g | 0% |
| Cholesterol | 27mg | 9% |
| Sodium | 305mg | 13% |
| Potassium | 94mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 112IU | 2% |
| Vitamin C | 5mg | 6% |
| Calcium | 14mg | 1% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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