HARVEST VEGETABLE PANCAKE WITH GREENS AND GOAT CHEESE
Bring vibrant color and sweetness to an ordinary potato pancake with grated beets and carrots. This protein-rich version also includes chickpeas.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Bring potato to a boil in a pot of salted water. Cook until knife-tender, about 6 minutes; drain.
- Grate beets and carrots on the large holes of a box grater into a large bowl (or shred in a food processor). Stir in chickpeas, potato, flour, and 1 teaspoon salt. Season with pepper.
- In a large nonstick straight-sided skillet, heat 1 tablespoon oil over medium heat. Add beet mixture, and firmly press evenly into pan using a flexible spatula. Cook, undisturbed, 10 minutes. Remove pan from heat, cover with a serving platter, and carefully invert pancake onto platter. Slide pancake back into pan, and cook until crisp and brown around edge, 10 to 12 minutes. Invert pancake onto platter.
- In a medium bowl, toss salad greens with remaining 2 tablespoons oil and the lemon juice. Season with salt and pepper. Top pancake with salad and goat cheese, and cut into wedges.
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Khaleel Mcgrew
[email protected]Overall, I was disappointed with this recipe. I won't be making it again.
Shariq Saqib
[email protected]The recipe was missing some important instructions. I had to guess at how to do some of the steps.
euu
[email protected]I thought the pancakes were a bit bland. I would add more spices next time.
Ewo Skyty
[email protected]The pancakes were a little too greasy for my taste, but they were still good.
Amaka magaret Magaret
[email protected]I'm not a very experienced cook, but I was able to follow this recipe easily.
Ashtyn Gravett
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The pancakes are absolutely delicious!
Musfiqur Sourav
[email protected]I made this recipe for a potluck, and it was a hit! Everyone loved the unique flavor combination.
Anmol Acharya
[email protected]I had some leftover roasted vegetables, and this recipe was a great way to use them up.
Razu Rai
[email protected]I'm not a big fan of goat cheese, but I still enjoyed this recipe. The vegetables were so flavorful that the goat cheese wasn't overpowering.
Aiden Singh
[email protected]This is a great recipe for a light and healthy lunch or dinner.
Wanji Chege
[email protected]I would definitely make this recipe again, and I might even experiment with different vegetable combinations.
Will Trujillo
[email protected]The greens added a nice pop of color and freshness to the dish.
The OG Shroomy
[email protected]The goat cheese added a tangy creaminess that complemented the flavors of the vegetables perfectly.
Asikuzzaman Shajib
[email protected]The pancakes were crispy on the outside and fluffy on the inside, with a delicious savory filling.
Anushka Rai
[email protected]I love that this recipe incorporates seasonal vegetables, making it a great way to enjoy the bounty of the harvest.
Amal Sirat
[email protected]The harvest vegetable pancake with greens and goat cheese was a delightful dish that showcased the vibrant flavors of fresh vegetables.