August 09

Carrot & Vegetable Marrow Pancakes with Basil Chive Cream

Make a healthy breakfast with this carrot and vegetable marrow pancakes. Vegetables in this pancakes are satiable, wholesome and overflowing with nutrients to jump-start your day with energy and vigor. It is crisp on the outside and delectable on the inside. Enjoy it with the creamy basil chive cream. 

Prep Time 30 minutes | Cook Time 6 minutes | Total Time 36 minutes | Servings 10 Pancakes

Carrot & Vegetable Marrow Pancakes

INGREDIENTS:

For Basil Chive Cream

  • 3/4 cup sour cream or plain Greek yogurt, may use low-fat
  • 1/4 cup chopped fresh basil
  • Salt to taste

For Pancakes:

  • 2 vegetable marrow (or zucchini or yellow squash), grated
  • 2 carrots, grated
  • 1/2 tsp salt
  • 1/4 cup rye flour
  • 1/2 tsp black pepper
  • 2 eggs
  • olive oil

Carrot & Vegetable Marrow Pancakes

INSTRUCTIONS:

  1. In a bowl, combine sour cream or plain Greek yogurt, chopped basil and salt.
  2. Store in fridge until ready to serve.
  3. Shred vegetable marrow and the carrots. Place together in a colander and toss with 1/4 teaspoon of salt.
  4. Let sit 20 minutes so moisture can release from veggies.
  5. After 20 minutes, take a handful of the vegetable marrow and carrot mixture and squeeze hard to remove all the liquid.
  6. In a large bowl, combine eggs, black pepper, and rye flour, transfer the drained veggies and combine.
  7. In a non-stick or cast-iron pan, heat approximately 2 tablespoons olive oil over medium heat.
  8. Once the oil is shimmery, add about 1/4 cup vegetable marrow -carrot mixture and immediately press flat with the spatula.
  9. Cook until golden on each side, approximately 2-3 minutes per side.
  10. Transfer cooked pancakes to the paper towel to drain excess oil.
  11. Serve hot with a dollop of Basil Chive Cream.