A lot of my recipes are created as a result of what I call a "fridge cleaning exercise." That is, what's hanging out in the fridge that needs to be used AND what recipe do these loiterers fit into? As such, last night I made a Broccoli version of the Spiced Potato Pancakes. They were very good and made a beautiful batter. (Photos coming soon).
Ingredients: 1 'head' of broccoli (I used 3 heads since they were organic and are smaller than the usual grocery store variety), 6 small yellow potatoes, 1 yellow onion, 1 clove of garlic, 6 heaping tsp of brown rice flour, 1/3 cup unsweetened soy milk, 2 tbsp sunflower oil, 3 tbsp flax seeds. Spices: 2 tsp sea salt, 1 tsp freshly ground black pepper, 1 tsp cumin, 1 oregano, 1/2 tsp chili powder.
Method: grate vegetables then add remaining ingredients and stir. Cook as described in Spiced Potato Pancake recipe. Makes 12 x 2.5 inch diametre pancakes. Hint: keep them in the oven once they are cooked so that you can serve them all together. Garnish with vegan mayonaise, dairy-free sour cream, salsa, sweet tomato sauce. I highly recommend a sauce with a sweet aspect to it to counter the pungent garlic and broccoli flavours.
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