Vegetable-Potato Pancakes

NOTE: The number of servings will heavily depend on whether this is the main course of merely a side dish. As a main dish, it makes 3-4 servings.

1. Thinly slice or shred your veggies. *I used broccoli, corn, onion and carrot. Saute them over medium heat in olive oil until just tender.

2. Meanwhile, peel and shred potatoes. (I shredded them into a strainer over a mixing bowl to allow the moisture to drain.) Add a little salt to the potatoes and stir a bit, before setting aside, to help get excess moisture out.

3. Once veggies are just tender, add them to the potatoes in strainer. Removing them from the heat will prevent them from overcooking!

4. Begin heating an oiled griddle. **This is where you can use vegetable oil or non-stick spray. I personally used a Canola oil spray.

5. Dispose of the potato water that you’ve collected in the mixing bowl. Into the emptied mixing bowl, add milk, eggs, garlic and onion powder, seasoned salt, flour, and baking powder. Combine with a fork.

6. Dump in potatoes and veggies. Add handful of cilantro leaves. Toss with fork until everything is coated with egg and milk mixture.

7. Place heaping scoops of potato mixture onto the hot griddle and smash flat, leaving a little room between each pancake. At this point, I added a little more seasoned salt (we like stuff spicy!)

8. Brown on each side.

9. Repeat steps 7 and 8 until entire batter mixture has been cooked.

10. Top fried pancakes with sour cream. If you’re really fancy, you could even add a sprig or two of cilantro!

I really think this can easily be vegetarian/vegan if the eggs, milk and sour cream are removed. There would just need to be something else to help hold the potato mixture together in place of the eggs.