1 TBSP butter
1 yellow onion (finely chopped)
1 leek (halved, thinly sliced)
4 cloves garlic (minced)
1 zucchini (diced or grated)
4 cups fresh spinach (chopped)
1 TBSP yellow curry powder
1 TSP dried oregano
salt and pepper
2 cups flour
3 TSP baking powder
1 TSP salt
1 egg (beaten)
1 cup water
I feel like these are a distant cousin of a green onion cake, or a latke…or something? At any rate, I experimented and made a vegan version of these at one of the Global Vegetarian Dinners I cook here in Calgary. They were so delicious that I decided to un-vegan them. Since we’re in the summer/autumn transition period right now, these would be good with a cool grain salad if the temperature is high, or a good bowl of soup if things are getting a bit chilly. I sometimes just eat them with ketchup, but don’t tell anyone I said that…it’s not very sophisticated…
Start by melting the butter on medium-high heat in a large pan. Add the chopped onion and garlic and let cook until the onion softens, about 5 minutes. Next, throw in the diced (or grated) zucchini into the pan and let cook for 5 more minutes, stirring occasionally. Then, add in the spinach, as well as the curry and oregano. Season with salt and pepper, then stir regularly until the spinach has wilted down and the spices have mixed in well with the vegetables. Remove from heat and set aside to cool for 5-8 minutes, or until it’s able to be handled.
In a large mixing bowl, combine the flour, baking powder, and salt. Make a well, then pour in the egg, water and cooked vegetable mixture. Slowly mix with the dry ingredients until a chunky dough develops. Take the dough out of the bowl and place on a floured surface. Flatten to a thickness of approximately 1″ and cut into 12 equal pieces. Using your hands, roll them into small balls, then press down gently so that they’re circle-esque (is that a word?) in shape.
When you’re ready to fry up the pancakes, place some canola oil in a medium-sized pan on high heat. Once the oil is hot enough, place the pancakes into the pan, about 3 or 4 at a time. Cooking for about 2 minutes on each side. Place onto some paper towel to remove any excess oil.
Serve warm with garlic butter and a side of roasted vegetables (or the aforementioned options of salad/soup!) and enjoy!
Total cook time…25 min
- Spicy Olive and Sea Asparagus “Relish”
- Tabbouleh Soup
- Peppercorn and Cinnamon Preserved Lemons
- Culinaire Magazine: Recipe Round Up For The Winter
- Winter Vegetable and Cracked Grain Salad
- Appetizers & Co.
- Calgary & Area
- Magazine Highlights
- Season 2
- Season 3
- Something Sweet
- Top Chef Canada: Taking The Challenge Home
- United States