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At times when most of us are still adjusting to the new normal of working from home you and always looking for healthy meal ideas that are filling and nutritious, one of the super foods, that we all turn to is Broccoli as it is a good source of fibre and protein, and contains iron, potassium, calcium, selenium and magnesium as well as the vitamins A, C, E, K and a good array of B vitamins including folic acid.
So today we have for you the recipe Broccoli Pancakes that is a healthy and nutritious snack and can also double up as a meal if served with a side fried eggs for breakfast or with a side of soup or salad for a light lunch or dinner. They are so delicious that even if your kids don’t like broccoli, they will eat these pancakes.
Ingredients
1 small head broccoli
1/2 cup chopped onion
1/2 teaspoon Kashmiri chili powder
1 garlic clove, peeled and sliced
3-4 Tbsp cup olive oil
40 g whole wheat pastry flour
A pinch of salt
1 medium egg (Optional)
50 ml milk
Method:
Boil the broccoli florets in a medium pan, for 3-5 minutes. Do not overcook. Strain in a colander.
Put the steamed broccoli, onions, and garlic in a mixer or food processor and pulse on and off to chop (do not puree the vegetables). Transfer the chopped ingredients to a mixing bowl and stir in the oil, flour, and salt. Add the egg and milk and mix thoroughly. For a vegetarian version avoid the eggs.
In a large frying pan add 1 tablespoon of Olive Oil and set it over medium heat for about 1 minute.
Drop tablespoons of the batter into the hot pan, placing them far enough apart so that the pancakes don’t touch, and cook over low to medium heat for about 1 minute. Turn the pancakes and cook the other side for 1 minute. Serve with the sauce of your choice.
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