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Monday, 07 April 2014 21:02

Eat Your Veggies for Breakfast Patties

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This is what I worked out -- this is a soft potato pancake with a great texture from the zucchini and carrots, and a nice savory profile. If potatoes for breakfast aren't your thing (heresy!), these make a great side dish, as well.

  • Ingredients:
    • 4 medium potatoes, peeled and cubed (about 1.75 lbs.)
    • 3 teaspoons salt
    • 1/3 cup non-dairy milk, warmed
    • 1 Tablespoon Earth Balance soy-free margarine (or safe-for-you substitute)
    • 1/4 cup green scallion tops, chopped (about one bunch worth)
    • 1/2 lb. carrots, shredded (organic if possible -- this makes a big difference in taste)
    • 1/2 lb. zucchini, shredded
    • 1-1/2 teaspoons dill
    • 1/4 teaspoon garlic powder
    • 1/2 teaspoon turmeric
    • freshly-ground black pepper, to taste
    • 2 teaspoons balsamic vinegar (beware of malt -- gluten -- added to cheaper versions)
    • 1 Tablespoon ground psyllium husk
    • oil of your choice, for sauteeing, less than 1/4 cup overall, but it'll depend on the size of your pan and how many batches of potatoes you do
  • Serves: 5-8
  • Cuisine: American (general)
  • Cooking method: -Select (optional)-
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no seeds, no beans / legumes / pulses, no meat / poultry, no alcohol, no grains
  • Just right for...: Great for kids, Crowds/parties, Comfort food
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 30-45 minutes
  • Total time (inc active/prep): 60-90 minutes
  • Serving suggestions: These are great for breakfast or as a side dish.
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