Broccoli & Potato Pancakes

-by Mira H. Patel

Ingredients:   Method:
2 Cups of Bisquick Pancake Mix
(substitution could be: cup of all purpose flour, 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

cup of finely chopped coriander

2 tsps of ground cumin(jeera)

3 tblsps of oil or melted margarine

1 1 cups of yogurt
 
  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.