This week, with the introduction of Summer Vegetable Pancakes, I am formally introducing ‘Meatless Monday’ to my blog. I will regularly post meatless main dishes on select Mondays to help encourage all of us to eat at least one meatless meal each week.
Going meatless once a week can protect our health. It may reduce our risk of chronic preventable conditions like cancer, cardiovascular disease, diabetes and obesity. Meatless meals can also help our environment by reducing our carbon footprint and saving precious resources like fresh water and fossil fuel. For both of these reasons and for great taste, check out Meatless Mondays and look to Myplate2yours for delicious meatless recipes!
Vegetable Pancakes with Cilantro Cream (serves 3)
1 medium zucchini, grated (about 2 cups)
1 cup shredded carrots
1/2 sweet onion, fine dice (1/2 cup)
1/2 small yellow bell pepper (1/4 cup)
3 tablespoons olive oil
2 large eggs
1/2 cup whole wheat bread crumbs
1/4 teaspoon celery seed
Salt and freshly ground pepper
1/2 cup non-fat plain Greek yogurt
1/4 teaspoon garlic salt
1/8 teaspoon cumin
1 tablespoon cilantro, chopped
For Cilantro Cream, mix to combine yogurt, garlic salt, cumin and cilantro in a small bowl. Cover and chill until ready to use.
In a large skillet over medium heat, heat 1 tablespoon olive oil. Sauté zucchini, carrots, onion, and bell pepper until tender, about 5 minutes. Season with salt and pepper. Set aside to cool.
In a medium bowl, use a whisk to beat eggs. Add breadcrumbs and celery seed, combine well. Add vegetable mixture, stir to combine. Heat 1 tablespoon oil in skillet. Measure 1/4 cup batter for each of 6 pancake (cooking 3 at a time). Press down to make 1/4 inch thick pancake. Cook for 2-3 minutes until pancake sets and golden when flipped. Cook for another 2-3 minutes on other side. Repeat with remaining batter. Serve pancakes with a dollop of Cilantro Cream. Enjoy!
The recipe was inspired by Fine Cooking’s Fresh & Quick 2013