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Broccoli & Potato
Pancakes
-by
Mira H. Patel
| Ingredients: |
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Method: |
2 Cups of Bisquick Pancake Mix
(substitution could be: ½ cup of all purpose flour, ½ cup
of corn flour and 1 cup of besan, 2 tsps of baking powder, 1
tsp of salt)
1 Cup of Finely Chopped Broccoli florets
1 Cup of Shredded Potatoes (washed and rinsed thoroughly
after rinsing, squeeze excess water out of shredded
potatoes)
1 tsp of freshly grated ginger
1 tsp of freshly grated garlic
1 Onion peeled and chopped fine
¼ cup of finely chopped coriander
2 tsps of ground cumin(jeera)
3 tblsps of oil or melted margarine
1 – 1 ½ cups of yogurt
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In pyrex dish or metal bowl combine Pancake Mix ( or
substitution mix in brackets above), broccoli, potatoes,
ginger, garlic, onion, coriander, ground cumin and melted
margarine/oil. Mix together and add yoghourt in small
amounts until you have the consistency of a pancake batter.
Heat on full fire a non-stick frying pan or griddle until
quite hot and then reduce heat to medium. Spread a small
amount of oil to surface to avoid sticking. Add about a
ladle to a ladle and half of the mixture in the center of
the pan. Spread to round circle with the aid of the back of
a spoon. Spread more oil to top of pancake and to sides
(just a little of the oil is fine).
Wait about three-four minutes until small bubbles appear
to surface and edges appear dry. Flip to next side and
continue to cook for about five more minutes. Flip onto
cooling dish or serving dish.
These savoury pancakes could be served with ketchup or
mango pulp or raita or lassi of your choice, or with mint
and coriander chutney.
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